The dry skin your dough develops uncovered in the fridge isn’t harming your bake. A tight, dry surface scores cleaner, holds structure better, and responds to steam the way a good lean dough should. Speaking of steam: if you’ve ever wondered what’s actually happening in that first 15-20 minutes of your bake, check out our blog on How the Steam System Works in the Simply Bread Oven. Click the link here to read it 👉🏻 https://smplybrd.info/3M8d2wH | Simply Bread Co.
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The dry skin your dough develops uncovered in the fridge isn’t harming your bake. A tight, dry surface scores cleaner, holds structure better, and responds to steam the way a good lean dough should. Speaking of steam: if you’ve ever wondered what’s actually happening in that first 15-20 minutes of your bake, check out our blog on How the Steam System Works in the Simply Bread Oven. Click the link here to read it 👉🏻 https://smplybrd.info/3M8d2wH | Simply Bread Co.
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If you ever wondered what a true sourdough disaster looks like… this is it 😭 I left my dough uncovered in the fridge for 24 hours, and the entire top dried out so much I could literally knock on it. Once the fridge pulls all that moisture out, the dough is ruined, there’s no saving it. Always, always cover your dough before the cold ferment. Your home fridge is dry, cold, and not dough-friendly at all. A disposable shower cap works great for this! And if you see bakery owners (like me!) leaving
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If you ever wondered what a true sourdough disaster looks like… this is it 😭 I left my dough uncovered in the fridge for 24 hours, and the entire top dried out so much I could literally knock on it. Once the fridge pulls all that moisture out, the dough is ruined, there’s no saving it. Always, always cover your dough before the cold ferment. Your home fridge is dry, cold, and not dough-friendly at all. A disposable shower cap works great for this! And if you see bakery owners (like me!) leaving
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⬇️ It depends... It depends on the temperature of your dough and of your fridge. In this case, my dough rose quite a bit in my banneton in the fridge, and I know exactly why. My dough was warmer than my fridge temp, and it can take many hours for your dough temp to cool down and reach fridge temperature so as it's doing that it will continue to ferment and rise. I certainly did not know this in the beginning and remember thinking there was something wrong with my dough when it wasn't growing in
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I guess there is a first time for everything. And this was the first time in over 5 years when I forgot to put the dough in the fridge after shaping it Instead, I left it on the counter and went to bed. Just to find a significantly overproofed dough in the morning This dough was made with a mix of 3 flours 250g strong white 50g rye 200g stoneground strong white 420g water 100g starter 10g salt bulk fermented for 6.5h at 20C/68F I’ve made this during an online bread masterclass I had yesterday an
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