Stop Proofing Your Sourdough In The Fridge Overnight, It's A Lie

I did the cold retard thing for 6 months and got flat loaves every time. Switched to a 4 hour room temp proof with my starter at peak and finally got that oven spring I was chasing. Anyone else ditch the fridge and get better results?

2 comments

2 Comments

faithrodriguez2d ago

Respectfully disagree. Cold proof gave me my best crumb and ear.

mark_fisher482d ago

Man, that "cold retard is the only way" advice had me chasing my tail for months too. I started doing a 3 hour room temp bulk and then shaping and baking right after the final rise, no fridge at all. My loaves went from frisbees to actual bread with ears. Ended up with a batch of dough that I left out on the counter by accident once, went about 5 hours total, and it was the best oven spring I ever got. Now I just watch the dough, not the clock. You tweak your hydration at all when you switched to room temp only?