The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Slow fridge rise?

HappyHighwayman's picture
HappyHighwayman

Slow fridge rise?

I just made some Tartin recipe sourdough dough and normally I let it rise at room temp or slightly elevated pre-heated oven temp but I'm not baking it tonight and wondering if it's best to let  it rise overnight at room tempt or put it in the fridge? Will a 24 hour rise time in the fridge do damage to the dough?

 

 

dabrownman's picture
dabrownman

the fridge would be better for 24 hours.  Just make sure it is covered in plastic to keep the moisture in.   It might explode on the counter.

The extra time might add to the flavor too. 

HappyHighwayman's picture
HappyHighwayman

This is what I did, with a towel on top. The container I used is much larger than the ancitipated volume of the risen dough.

Thanks :)

Usually I do the rise and then the proofing in the fridge.