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Proofing my dough in the fridge for 24 hours was the game changer I needed

I used to rush my sourdough through a 4 hour counter proof and always got flat, dense loaves that looked sad. Switched to a cold overnight proof in my garage fridge here in Phoenix back in July and the oven spring was insane, like double the height overnight. Has anyone else seen a huge shift in crumb structure just from changing the proofing time and temperature?

2 comments

2 Comments

ivan23010h ago

Oh man, I was the biggest skeptic about cold proofs. Thought it was just extra steps for no reason. Then I tried it on a whim and my loaves actually looked like bread instead of frisbees.

beth_mitchell12h ago

Tried this after my buddy's garage fridge saved his sourdough from Phoenix heat death, and his crumb went from sad to spectacular overnight.