The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Chef P. J. Arvidson - Smyrna Bread Factory's picture
Chef P. J. Arvi...


Opening a wholesale bakery featuring my sourdough bread and was wondering if I could just put it in the oven right out of the frige.  I always bring it to room temp before baking and I am trying to streamline the operation for better/faster production.


ehanner's picture

It is possible to cold bake right out of the fridge if the dough has properly fermented and proofed. Personally I think it works better to retard after fermenting and then shape and proof at room temperature. If you have the room for pan racks in the retarder, you could shape and proof half way then chill.



Just Loafin's picture
Just Loafin

At normal home refrigerator temps, I'd recommend giving it some counter time, although many have said they can throw it right into the oven. If you have an actual retarder that is warmer than a normal refrigerator, then I'd think you'd be in better shape to go direct to oven - at least for a commercial product. Either way, you're going to have to experiment with your fermentation times, as no matter what, those are going to need to change to retain your current flavor(s). That might get a little bit tricky...

- Keith

dmsnyder's picture

I agree with the above suggestions in general. However, this assumes 1 to 1.5 pound loaves. If baking larger loaves, I would allow a longer warm-up time. Otherwise, you risk having the crust too dark before the middle of the loaf is done.


kutlermd's picture

If you three quarter proof and then refrigerate, you can bake right from the fridge or retarder. Final proofing will occur while the dough becomes cold and then the dough will stabilize, ready to be baked. No need to warm the dough. I find this works up to a 2.5 kilo dough.

Nickisafoodie's picture

"Bread" on p 152 says "if the bread is fully risen when it leaves the retarder, allowing it to come to room temperature before baking is a sure way to get flat bread.  After all when we look at things from the perspective of a hot oven of 460° or more, there is not that much difference between bread temperature of 40° and 70°: I would say therefore, that once again the needs of the bread should dictate our actions.  When its ready bake it".

On the prior page he suggest a retardation temperature of 50° for up to 8 hours, closer to 40° for 16 hours.  I have tried same dough (two loaves) with an hour at room temp for one and direct from 42° ovenight refrigeration on the other- the direct to oven came out better, albeit the latter having one more hour of proof time at cold temp.