The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Leaven experience - leaving longer than planned.

Andy Baker's picture
Andy Baker

Leaven experience - leaving longer than planned.

So I normally make a sourdough leaven one evening and then leave it to develop in the fridge overnight (8-16 hours, depending upon the recipe) and then use it to make bread the following morning. This weekend for various reasons I left it in the fridge for two nights! The following morning I checked it and it was still in good shape so I made bagels and ciabatta and there did not seem to be any adverse effects from leaving the leaven that long.

So if you need to leave your leaven for longer than planned it seems to can still make good bread!

 

Andrew.

Lechem's picture
Lechem (not verified)

That you allow the leaven to develop in the fridge. Why not at room temperature?

Andy Baker's picture
Andy Baker

Just the way I was taught to do it, and it is convenient. I have left it at room temperature overnight and it seems to be ready in a few hours less.

Lechem's picture
Lechem (not verified)

a leaven put straight into the fridge would need longer to mature. The fridge really slows it down.

I can build a leaven, allow it to mature overnight and then refrigerate it for a few days and still use it. So taking this into consideration, and you're sure overnight in the fridge from start is fine, then I see no reason why two days should be an issue.

gerryp123's picture
gerryp123

I've heard that after a long retard period in the fridge (at least 12 hours) no need for additional proofing at room temperature.  Just out of the fridge and onto the bench for shaping touch-up, score as desired, and into the oven for baking.

Make sense?