The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking staight from the fridge doesn't produce results as good as letting the dough come up to room temperature.

icantbakeatall's picture
icantbakeatall

Baking staight from the fridge doesn't produce results as good as letting the dough come up to room temperature.

And I don't know why. Its so much easier to score the bread when its cold and it doesn't lose its shape as much. I've read about how almost everyone else gets great results, but I dont. most of the time results are just average. I'm not getting good ears, the bread doesn't rise as high, and the texture isn't as nice. I use King Arthurs no knead sourdough recipe. My fridge gets adequately cold. I bake in a dutch oven. I appreciate any help you may have!

dbazuin's picture
dbazuin

I guess it is a but to far proofed. 

if the fridge temp is above 39°f it can go go on rising. 

icantbakeatall's picture
icantbakeatall

Thats actually a really good point. Lately I've been noticing that my doughs are expanding a lot in the refrigerator.

Benito's picture
Benito

If your dough is rising in the fridge and it’s there for as long as you stated below, then your dough is likely getting a bit overproofed while in the fridge.  The warm summer weather and people opening and closing fridge doors can have a big effect on fridge temperature.  I over compensate by keeping my fridge at 2ºC to try to counter the frequent opening of the door and the much warmer kitchen temperatures.  I haven’t seen my dough rise in the fridge, if anything on occasion it has shrunken a bit as the gases in the dough contract as they cool.

Benny

dbazuin's picture
dbazuin

I guess it is a but to far proofed. 

if the fridge temp is above 39°f it can go go on rising. 

Edo Bread's picture
Edo Bread

How long are you keeping it in the fridge?

icantbakeatall's picture
icantbakeatall

12-36 hours!