The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

123 SD in 12 Hr. Windows

BXMurphy's picture

123 SD in 12 Hr. Windows

Hmph. Second attempt at 123 Sourdough No Knead - Do Nothing Bread. Getting better but still lousy.

I have to come to grips with my limiting factor: Timing.

I just don't have an "all day long" window for sourdough. No problem. I can handle that with some experimentation and tweaking.

My question is... what are your suggestions for next tweak?

I'm kind of leaning towards reducing starter/levain amounts to allow for a 12 hour rise and proof. I'm sure most would refrigerate but doesn't that add one more layer of complexity in the process?

I have a starter that is tripling and more in 12 hours like Old Faithful. Right at peak. No sweat.

Next, I'm thinking of getting a levain to do likewise (or leave it out and just go to final dough rise).

Next twelve hours preshape, shape and allow to proof for 12 hours(?).


Can a dough go 12 hours proofing?

And then at THAT 12 hour mark... bake.

Maybe that's just a long way of saying starter at peak -> levain at peak -> bulk ferment at peak-> shaping process-> final proof -> bake.

Each on the twelves. I know that can be done with sourdough. Time, temperature, and levaining.

Sorry for stream of thought but I'll leave that right there for discussion with any who care... and gratefully so.


phaz's picture

Start early, let rise to 2x - about that night maybe. Fridge. Take it out next morning, shape, proof to 2x. Bake - sometime that night. You'll have to play with amounts but that would be the general idea.

In 12 hrs, same idea sans fridge. 

In 6 hrs, see above. Enjoy!


dbazuin's picture

Using the fridge makes scheduling easier in my experince.

As you got the right temp. in the fridge ±30F is continue to rise to a certain point.
In my experience if you do your bulk to 1,25% and put it in the fridge on 39F is just rise long enough to be baked after 12 or 16 hours maybe even longer. Is does depend on the dough temp. When it goes in the fridge mine is 86F so if your dough is colder you should go some what higher then 1,25%.
That is just a question of guessing and trying.

BXMurphy's picture

Ah! There's my problem...

From what I'm reading from both comments is that there should be some amount of rise before refrigerating. 

I've done a counter-top bulk ferment to 2x then preshape, wait 30 minutes and then final shape. Immediately put into banneton and into the refrigerator.

I did final proof in the refrigerator for about 18 hours and baked cold. Got bad result.

I know I have to experiment.

Maybe let proof for 30 minutes at 73°F (23°C) and then refrigerate? I'll try that.




Benito's picture

Murph your bad result wasn’t likely related to the long cold retard.  I’ve left my shaped dough in banneton in the fridge for 24 hours without any issue and know of other bakers who have left it even longer.  My fridge is at a cold 2ºC though keeping fermentation at bay once the dough is down to that temp. 

BXMurphy's picture


That was the thing... the refrigerator wasn't the issue; proofing was.

I'm going to have to let the final proof after shaping rise more. Either before or after refrigerator. I think before retarding. Agree?

I have to work on nailing that.


Benito's picture

Murph I often leave the shaped dough in banneton on the counter for 30 mins before placing it in the fridge.  I’m usually following the aliquot jar though shaping at 60% rise and finally starting cold retard in the fridge at 70% rise.

Looking forward to your baked bread photos and report.

Merry Christmas


BXMurphy's picture

Merry Christmas!

Thanks for reminder on aliquot jar. I have great straight-sided bowl for bulk but eyeball for shaping and final. That jar would have helped tremendously!

I took pictures. Uploading and inserting is another thing altogether. Baby steps!