The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I feel like baking straight from the fridge never 'wows' me.

icantbakeatall's picture
icantbakeatall

I feel like baking straight from the fridge never 'wows' me.

I get perfectly decent results, sourdough or otherwise, when baking from the fridge. The crumb looks fine. Rise is good. But it never looks like the break gets as big as it does for the same amount of dough as when it's at or near room temp and I bake it. Has anyone experienced this before? It's super weird. The breads look fine and taste good but just dont seem to get as big.

Danni3ll3's picture
Danni3ll3

In the fridge and you aren’t aware of it. If your dough is as risen in the fridge as it is when at room temp, it’s very probably overproofed. 

Edo Bread's picture
Edo Bread

What are you baking in?