The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ideal temp for retarding final rise of sourdough

lahm's picture

Ideal temp for retarding final rise of sourdough


I operate a small bakery that supplies several restaurants/bars with bread. I typically retard the final rise overnight in a commercial refrigerator that sits around 40-41F. However, said unit kicked it yesterday. As a temporary solution I do have a wine cooler that sits at 50-51F. I am hoping to use the wine cooler (so that I don't have to cart all of this shaped dough home with me), but fear I will compromise my product.

So, my question is: What is the ideal temperature to retard the final rise overnight? Are any of you able to predict what changes I might anticipate? I am located in Toronto, if that helps.

Thank you for your help!


judsonsmith's picture

Your loaves might proof faster in the wine cooler, by a matter of hours maybe. By now perhaps you've tried it out? There are a few adjustments you can make to your process that might help you schedule production better with your new retarder temp. but the simplest is probably to count on less time for the final proofing.