Rest & Proof

Cold proofing, or retarding, your sourdough in the refrigerator for at least 8 hours (or even longer) offers several advantages and is often considered ideal for sourdough baking.

Instructions

1. Final Shaping: Shape your dough into its final form (boule, batard, etc.).
2. Prepare Proofing Container: Lightly flour a proofing basket (banneton) or a bowl lined with a floured cloth.
3. Place Dough in Container: Carefully place the shaped dough into the prepared proofing container, seam-side up.
4. Cover Tightly: Cover the proofing container tightly with plastic wrap or place it in a large plastic bag to prevent the dough from drying out.
5. Refrigerate: Place the covered dough in the refrigerator for at least 8 hours (or as long as your recipe or preference).

Why Cold Proof Sourdough?

• Enhanced Flavor: The slow fermentation process in the cold allows for the development of more complex and nuanced flavors in the dough.
• Improved Crust and Crumb: Cold proofing can lead to a more open crumb structure and a beautifully blistered crust.
• Better Dough Handling: Cold dough is firmer and easier to score, resulting in a more controlled and aesthetically pleasing loaf.
• Schedule Flexibility: Cold proofing allows you to bake the bread at your convenience, as the dough can be stored in the refrigerator for an extended period.
• Increased Acidity: The longer fermentation time increases the acidity, which can help to improve the keeping quality of the bread.