The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


VonildaBakesBread's picture


if LIFE happens and I need to put my in the fRidge, does it matter at what point in the bulk ferment or the rise In the loaf pan? (very close to going in the oven in my case) Do I let it come up to room temp when I get back in 90 minutes?

Last time this happened it was in the middle of the bulk rise. When I got it out of the fridge, the dough was awful, with gray dots from drops of condemsation from the plastic wrap.


SusanMcKennaGrant's picture

My experience is it doesn't matter at what stage you retard the dough. I let the bulk rise come to room temp before proceeding.  Shaped and fully risen loaves I pull directly from the fridge and put them right into the oven...

gerhard's picture

does it matter at what point in the bulk ferment or the rise In the loaf pan? (very close to going in the oven in my case)

In this case it may be too late to put in the fridge as the slowing of the yeast activity may not occur until after the loaves are over proofed.  You have to remember to properly retard the dough the temperature has to drop right to the centre of the loaves and that will take time.


hanseata's picture

Bulk fermented dough I usually let come to room temperature.

With shaped loaves  it depends. If they are fully proofed, like Tartine breads, they go right into oven. If they need a bit more time (like Reinhart's Pane Siciliano), I let them warm up, until they are ready.


Mini Oven's picture
Mini Oven

Set the oven timers to turn off the oven and let the loaves cool down in the turned off oven.  

Works great with mini ovens, they cool down faster.  :)

Lazy Loafer's picture
Lazy Loafer

Sometimes I shape and partially proof a pan loaf, then put it in the fridge overnight. I find that the dough continues to rise even after being put in the fridge, so if I let it proof until 'ready to bake' then put it in the fridge, it will be overproofed and sometimes collapsed by morning. I watch it closely but as a general rule will let it proof on the counter for about an hour, maybe a bit more, before putting it in the fridge. The dough will not be up to the rim of the pan yet.

To avoid the water droplets, spray a piece of plastic wrap with spray oil and lay it over the top of the loaf before putting the whole pan in a plastic bag.

Anthar's picture

Sounds like over proving to me. So I would suggest trying putting it straight into the fridge after shaping. It takes some time for the Colt to soak in so quite a bit of action goes on before the temperature slows it down. So your 1-1.5 out of 2-4 plus the retard time could easily lead to over-proving.