Rant: Everyone says to proof bread in the fridge overnight but it wrecked my batch

Honestly I tried that cold proof method everyone raves about for my sourdough last Tuesday. I left it in my fridge in Portland for like 14 hours and it came out flat as a pancake with no oven spring at all. I ended up tossing the whole loaf and going back to my room temp 4 hour proof which actually works. Has anyone else had better luck with a shorter cold proof or is this just not for certain flour blends?

2 comments

2 Comments

charliehill1d ago

Funny you mention Portland. The humidity and altitude there can really mess with cold proofing. Your fridge might be running drier than most, which could be sucking moisture out of the dough surface and killing the yeast activity before it even gets a chance to work. A lot of people never check their fridge's actual internal humidity.

miab871d ago

Wait, that's Actually a GREAT point.