So for years I’ve been making sourdough to mild success but never perfect loaves and crumb. Recently, I read a recipe that called for me letting the dough rise for an additional 1.5-2 hrs in the banneton before and overnight fridge retard.
This has drastically changed my loaves for the better. My dough has been in the 77-80 range and everywhere online stressed not going over 50% bulk rise before the fridge but I’m finding that not the case.
Here’s what I did (and it was lazy):
500/350/100/10
Mix everything.
4 stretch and folds over 2hrs
6.5 hr bulk ferment 1 (includes stretches)
Preshape, 30 min rest, shape, banneton
Counter rest 1.5 hrs
Overnight fridge
450 covered for 20
450 uncovered for 20
This loaf is easy to cut, airy, but also perfect for sandwiches I’ve never been happier 🙂
by maxxl
15 Comments
**Hello maxxl,**
#**This bot comment appears on all posts.**
***
**[Rule 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) requires all sourdough photos to be accompanied by the ingredients used & process (the steps followed to make your bake). The details can be included in a picture, typed text or weblink.** **Not all posts require a photo alongside your query, but please add details in your post, so we can help.** **Posts may be removed at any time, but you will be notified.**
***
#**Being polite & respectful**
**are both extremely important in our community.** **[Read rule 1 in detail](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/).**
**Please be respectful, kind, patient & helpful to posters of all skill & knowledge levels and report offending comments/posters, or [drop us a modmail](https://www.reddit.com/message/compose?to=/r/Sourdough).**
***
**Thank you** 🙂
#**[Overproofed or underproofed?](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**
***
#**[NEW Beginner starter FAQ guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
To note: used only bread flour and my bulk rise pre shape I let grow to exactly 50% in volume
those measurements were Flour/Water/Starter and Salt correct?
Congratulations! I also made that change this year and we have similar loaves. Delicious! Hope you share it with someone
I recently started bulk fermenting longer and also saw much better loaves! (Although nothing like this!)
I’m going to try this!
Do you take the temperature of your dough at any point during bulk? I’m curious what that might have been. Or what temperature the water was that you used? Thanks!
honestly, you could probably push the fermentation longer.
Gonna try this and let u know !
Lovely loaf 🙂
Great that you found something that works so well for you.
My dough proofs at 28C / 82F. for an hour 15 minutes longer and it would be dreadfully over proofed.
If using cold proofing I give it a mere fifteen minutes on the worktop.
I guess its all about temperature and the amount of leaven used.
Wow it looks so good! I’ll try this next time!
Link to the website for the recipe you used. I would like to read what the author says about the recipe.
looks amazinggggg, how long was it in the fridge for?
Looks great! What’s the temp of your kitchen when it’s going through the bulk ferment and stretch and folds?
Looks nice! How long did you bulk rise for? And what’s your starter made of (which grain)?