Why cold-proof anyway?
Cold proofing sourdough involves placing it in the refrigerator for an extended period, normally over 5 hours and up to 48 hours.
Over several hours the dough slowly decreases in temperature and extends the final part of the fermentation process. I find that this improves the flavour of my sourdough loaf, but there are a couple of additional bonuses.
Because the dough drops in temperature, it can be held in the fridge for some time without too much danger of the dough over fermenting, this makes scheduling the baking process easy. If I plan to bake at 8:00 but get delayed, the dough will sit quite happily in the fridge until I’m ready to bake.
During the cold-proof, the dough drys out sightly on the outside creating a thin skin making it easy to handle and a doddle to score.
But the big question is… Should we leave the dough covered or uncovered in the fridge?
I employ both methods with success but the decision to cover or not depends on which fridge I use to cold-proof my dough.
My backup fridge is simple. The temperature is controlled by a cooling panel located on the inside (back) of the fridge.
As the panel goes through its cooling cycle moisture freezes and thaws which stops the fridge from becoming too dry. There are no fans operating in the fridge so the air is still.
Thanks to these two elements I can leave my dough uncovered in this fridge with no danger of it drying out. I have the best results when I place my basket on the middle shelf with another shelf located about 5 cm from the top of the basket.
My kitchen fridge is another story. It has an airflow system which circulates the cold air. This is great for keeping an even temperature throughout the fridge but not so great if you leave your dough uncovered while cold-proofing.
The circulation of the air in the fridge excessively dries out my dough. It loses a lot of moisture which negatively affects the oven spring and leaves the final loaf looking constrained on the outside and dry and tight on the inside.
So, when I proof in my kitchen fridge that has the airflow system I cover my dough with a plastic bag.
I place the basket inside, fold the bag over and place the opening of the bag under the basket. This creates a micro-climate for my dough and stops it from drying out. I try to keep my plastic usage to a minimum and have been using the same bags to cover my dough for over a year now.
Even though the dough is contained in a humid environment inside the bag, the rattan basket or cloth insert is able to wick some of the moisture away from the surface of the dough. This creates the thin dry skin on the exterior of the dough which makes it easy to handle and score.
Using a bag will not cause your dough to stick to the basket. If you are experiencing problems with the dough sticking then you should check for other causes. Make sure your dough isn’t overly hydrated and hasn’t over-fermented.
Using rice flour to dust your dough and the basket is a great way to ensure your dough doesn’t stick. I used white bread flour for dusting for years but have had better success with rice flour. The dough pops straight out of the basket without any danger of sticking.
Conclusion
Covering your dough with a plastic bag will stop it from drying out and delivers great results no matter how your fridge functions. But if for any reason you want to proof your dough uncovered, make sure your fridge doesn’t get too dry and there aren’t any fans circulating air which could cause the dough to dry out.
Each and every fridge will have a different micro-climate that is influenced but the operation of the unit, the ingredients stored inside and the way they are covered.
As with any aspect of sourdough, it’s worth experimenting and seeing what process works best for you.
In the video below I dive a little deeper and show you the differences in my fridges when cold proofing.
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FAQs
“Draping your dough with a kitchen towel is not a sufficient cover — your dough will dry out, forming a skin,” says Martin. “Use an airtight lid, bowl cover, or plastic wrap instead.” If you're doing a lot of bread baking, consider a lidded dough-rising bucket.
Should dough be covered or uncovered when proofing? ›
Covering your dough correctly is a crucial step here. For best results, we want a non-porous, tight-fitting cover that will keep the dough from becoming too cool or developing a skin. And a towel doesn't cut it: The porous material allows heat to escape, causing the dough to lose temperature.
How to cover dough for cold proofing? ›
Covering your dough with a plastic bag will stop it from drying out and delivers great results no matter how your fridge functions. But if for any reason you want to proof your dough uncovered, make sure your fridge doesn't get too dry and there aren't any fans circulating air which could cause the dough to dry out.
How do you proof dough when it's cold? ›
To proof bread in the oven, place a glass baking dish on the bottom rack of the oven and fill it with boiling water. Stash your dough on the middle or top rack and shut the door. The steam and heat from the boiling water will create a warm and steamy environment for the dough—exactly what you want for a good rise.
What happens when dough is too cold? ›
What Happens if My Bread Dough is Too Cold? If a bread dough is cold, even if it's just a few degrees below the desired dough temperature, it might result in a much longer bulk fermentation and/or proof time.
Can I cover dough with lid? ›
Most dough will be bulk fermented in some kind of container. Be it a tub or a bowl. Containers often come with lids, so that is the first best way to cover your dough as it goes through bulk fermentation.
Is it better to under or over proof dough? ›
Well-fermented dough has a light, airy, even crumb. A well-fermented loaf has a tall shape. Basically, the Instagram glamour shots of sourdough loaves are generally “perfectly proofed” loaves. Under and over-proofing results in dense, flat, unattractive loaves.
Do you cover dough when chilling? ›
For longer storage, we recommend forming the dough into a large round, then wrapping it in plastic wrap. This will protect the dough from any potential aromas in the fridge. For slice-and-bake icebox cookies: On a sheet of plastic wrap, transfer the room temperature dough.
What is the best cover for proofing dough? ›
For best results, use a non-porous, tight fitting cover such as a saucepan lid, bowl cover or even a sheet pan laid on top of the bowl, weighted down with something. Also make sure your bowl is deep enough for the dough to double in size without hitting the cover and impeding its rise.
How long does it take to cold proof dough? ›
Generally, the dough is proofed at a cold temperature for 8 to 16 hours, depending on the temperature. The period is commonly overnight for a home baker (and many professional bakers).
Overproofed is when the dough has rested too long and the yeast has continued making carbon dioxide while the strength of the dough (gluten bonds) have begun to wear out. The dough will look very puffy, but when you touch it or move it you may notice it deflate or sag.
What temperature kills yeast? ›
Too Hot to Survive
Regardless of the type of yeast you use, if your water reaches temperatures of 120°F or more, the yeast will begin to die off. Once water temps reach 140°F or higher, that is the point where the yeast will be completely killed off.
Can I bake dough straight from the fridge? ›
If it fits better with your day ahead you can leave your dough to ferment at room temperature for an hour or two, then when its risen and full of air, shape it and pop it the fridge to do its second rise as a shaped loaf. You can then preheat the oven and bake the loaf straight from the fridge.
Can you stretch cold dough? ›
Under-proofed pizza dough is hard to stretch and dense. An over-proofed dough will stretch too thin and won't spring up when you put it in the oven. Warm-up your dough: Cold dough is hard to stretch and more prone to tearing. Let your dough warm up to at least room temperature before stretching for best results.
Where is the best place to put dough to rise? ›
Place your dough in a steamed oven or microwave
This creates the ideal environment for dough rising; it is heated just right, and unlike that mentioned earlier, it is dewy! When the time's up, place the dough in the oven and quickly close the door. You don't want all that good heat to escape!
Does covering dough make it rise faster? ›
All of the dough should be covered with the towel. Stretch the towel so the edges are hanging off the side of the bowl or tray you're raising the dough in. The moisture from the damp towel will help the dough rise faster. Use two overlapping damp towels if you have a lot of dough to cover.
Do you cover dough in a proofing basket? ›
Place the dough in the basket with the seam side facing up. Cover the basket and allow the dough to proof according to the recipe's instructions. A lot of bakers like to use a shower cap to cover their dough, as the elastic clings easily to the sides of the basket. A proper bowl cover is another great choice.
What happens if you let bread dough rise too long? ›
“If the dough has risen too long, it's going to feel fragile and might even collapse as you poke it,” says Maggie. If this is the case, there's a chance you can save your dough by giving it a quick re-shape. Learn more about this fix in our blog on saving overproofed dough.
How do you tell if dough is over or under proofed? ›
Gently press your finger into the dough on the top. If the dough springs back quickly, it's underproofed. If it springs back very slowly, it's properly proofed and ready to bake. Finally, if it never springs back, the dough is overproofed.
