Recipe says to proof in fridge for 8-16 hours. That’d be at 2 am. Will it over proof if I leave it for 20 hours?
Recipe says to proof in fridge for 8-16 hours. That’d be at 2 am. Will it over proof if I leave it for 20 hours?
by Old-Machine-5
14 Comments
FBI-sama12313
Yes Now post the full recipe if you actually want appropriate feedback. We are bakers, not fortune tellers.
GTS980
Almost certainly not. Sometimes I leave mine for 48 hours if I run out of time to bake the next day.
[deleted]
[deleted]
subtlefine
I think in your heart you already know the answer
YarrowFields
It won’t overproof in the fridge! You’re good to go and leave it longer
piracer
It depends on how active your starter is and what your bulk ferment was like.
Where I am it’s super hot and humid and if I do the usual 2 hour bulk ferment I cannot cold proof more than 8-9 hours because it will actually, overproof.
But assuming you’re in a temperate zone it’s probably fine.
mrbuttonhead
I prefer over 30 hours. You sacrifice spring – but the flavor is what I’m after. Anything under 24 hours seems too mild for me but my wife prefers less of a tang than me
Reduncked
It’ll be fine
No_Rush2548
Nope, carry on.
SaltyJackSpracklin
After about 20 hours you lose a little oven spring but you get more flavor out of the deal
MochiMichael
I’ve proofed up to a week, and while it lost oven spring, it still wasn’t flat.
MrCurns95
Not at all. I keep my sourdoughs in the fridge for up to 3 days (professional baker). If anything they come out better on the 3rd day. Way thicker crust and air bubbles and obviously stronger flavour.
FBI-sama12313
Just looked at the recipe.
With 100 grams of starter definitely too much. I usually use a 10% of the weight of flour.
Most important thing when fermenting your bread is how much protein does the flour have. Protein is what makes the gluten by combining with water. More protein, more water the dough can hold.
The problem is that, in the case of sourdough, fermentation produces lactic bacteria that produces lactic acid which dissolves gluten. (In it’s pure form it can dissolve eyes). Lactic acid is 10 times stronger than acetic acid, which is what vinegar is made of (reduced with water to a 4-6% concentration).
For longer fermentation you want stronger flour (more protein).
You can check the protein content on the nutritional value of the flour package. A good flour will have about 15 grams of protein per 100 grams of flour (1 serving). Depending on your country, it may say x amount in 50 grams of flour.
Other than that, it seems like okey ish recipe. Never been a fan of fancy stuff on my dough like seeds and malted thingy, so I am quite ignorant to how they affect the structure of the dough or it’s gluten.
Know that fats like olive oil, butter, and lard will make it harder for gluten to develop. Same with salt.
Special-Ad8582
i place mine in the fridge and just bake when convenient. 4-24hrs later
14 Comments
Yes
Now post the full recipe if you actually want appropriate feedback. We are bakers, not fortune tellers.
Almost certainly not. Sometimes I leave mine for 48 hours if I run out of time to bake the next day.
[deleted]
I think in your heart you already know the answer
It won’t overproof in the fridge! You’re good to go and leave it longer
It depends on how active your starter is and what your bulk ferment was like.
Where I am it’s super hot and humid and if I do the usual 2 hour bulk ferment I cannot cold proof more than 8-9 hours because it will actually, overproof.
But assuming you’re in a temperate zone it’s probably fine.
I prefer over 30 hours. You sacrifice spring – but the flavor is what I’m after. Anything under 24 hours seems too mild for me but my wife prefers less of a tang than me
It’ll be fine
Nope, carry on.
After about 20 hours you lose a little oven spring but you get more flavor out of the deal
I’ve proofed up to a week, and while it lost oven spring, it still wasn’t flat.
Not at all. I keep my sourdoughs in the fridge for up to 3 days (professional baker). If anything they come out better on the 3rd day. Way thicker crust and air bubbles and obviously stronger flavour.
Just looked at the recipe.
With 100 grams of starter definitely too much. I usually use a 10% of the weight of flour.
Most important thing when fermenting your bread is how much protein does the flour have. Protein is what makes the gluten by combining with water. More protein, more water the dough can hold.
The problem is that, in the case of sourdough, fermentation produces lactic bacteria that produces lactic acid which dissolves gluten. (In it’s pure form it can dissolve eyes). Lactic acid is 10 times stronger than acetic acid, which is what vinegar is made of (reduced with water to a 4-6% concentration).
For longer fermentation you want stronger flour (more protein).
You can check the protein content on the nutritional value of the flour package. A good flour will have about 15 grams of protein per 100 grams of flour (1 serving). Depending on your country, it may say x amount in 50 grams of flour.
Other than that, it seems like okey ish recipe. Never been a fan of fancy stuff on my dough like seeds and malted thingy, so I am quite ignorant to how they affect the structure of the dough or it’s gluten.
Know that fats like olive oil, butter, and lard will make it harder for gluten to develop. Same with salt.
i place mine in the fridge and just bake when convenient. 4-24hrs later