The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Why does baking straight from the refrigerator not seem to work for me?

icantbakeatall's picture
icantbakeatall

Why does baking straight from the refrigerator not seem to work for me?

Every time I have tried it I end up with a very dense bread with inadequate size (oven spring is fine, it just always seems much smaller than it should be for the amount of dough). I think it would be much easier if I could bake straight from the fridge but it never seems to work for me. I use this recipe most of the time. Thanks for any help!

phaz's picture
phaz

Try not preheating the oven. The dough will warm up as the oven is warming and should be better. Just add more bake time, like 20 minutes.