The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Cold proofing... how long is TOO long?

November 16, 2009 - 6:05am
Igwiz's picture
Igwiz

Cold proofing... how long is TOO long?

Hi all:

I am working on a sourdough rye right now.  It's on its second build, is proofing in the fridge, and due space and time issues has been there since Saturday afternoon.  By the time I bake it this evening, it will have been proofing for nearly 48 hours.  Am I still going to have bread, or will I likely just be baking a HUGE starter?

Any advice would be helpful.

Thanks,

Igwiz

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Floydm's picture
Floydm
Nov 16 2009 - 9:41am

I've never let a rye go that long, but some of the popular San Francisco Sourdough recipes include a 48 to 72 hour long cold proof to max out the sourness.  So I'd guess it'll be OK but that it'll have a real sour bite to it. 

Please let us know how it comes out.

Igwiz's picture
Igwiz
Nov 19 2009 - 5:49am

I was delicious, but not as sour as I was hoping.  For some reason, I just don't feel like I can really "wring" the sour out of it. 

I've heard that if I want super sour bread, I should reduce the percentage of starter to water and flour.  Is that right?  Or do I just need to do a multiple build to get it sour.

Any advice would be appreciated.

Thanks!!