Beginner sourdough baker here! I’m realizing that I may have started the sourdough process too late in the evening. I will complete my last set of sourdough stretches and folds in 20 minutes.
It’s late where I am so I am wondering if I should let bulk fermentation occur overnight while I’m sleeping (and risk over-proofing), or if there it can bulk ferment in the fridge?
I am imagining it may not rise at all in the fridge because the yeast activity will stop? However if I put it in the fridge now and took it out in the morning would that ruin the bulk fermentation process?
Head is spinning currently and would appreciate any insight from you all! Thanks!
by AWittyRebmark
9 Comments
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I would recommend just popping it in the fridge and letting bulk ferment over night then shaping and baking tomorrow. I think it would just fine. My caveat is that I’ve never done it that way but am interested in your results! Either way it’s going to be great and next you’ll understand timing more. GOOD LUCK!
Putting it in the fridge = hitting pause button
It can restart fermentation after it warms up.
I would drudge it just to play it safe.
Also, idk why but i thought this was 1/2 a head of cabbage.
If it were me, I’d refrigerate overnight, remove it in the morning and let it continue to bulk ferment.
If it’s too late in the evening and it’s time for you to go to bed…then it’s time for your dough to go to sleep too. Just tuck it into the fridge for the night. Tomorrow, when you’re all ready to bake again…pull the dough out and allow it to temper (gently bringing it to room temperature). Then you will see the fermentation process begin again with gusto.
Hope that helps.
What temperature is your house? I regularly bulk overnight. In fact, I have 8 of them proving right now.
To be honest, when I saw your question, i understood it to be if you should bulk on the counter or on your fridge. So my thought was, if you have cats, put it on the fridge and not on the counter. I’ve lost more than one loaf because I left it on my counter overnight. That being said, anytime I bulk over night, I try to time it out so I’m getting up in the morning when the dough will be reaching its peak.
If overnight is 5 or 6 hours & your house is very cool, you might risk it, but otherwise I’d say put it in the fridge till morning.