Is it better to bake sourdough straight from the fridge or at room temp? Compare the results of a cold bake versus letting the dough warm up first.
1 Answer
Baking sourdough straight from the fridge generally yields a better oven spring and a more defined ear, due to the temperature difference creating more steam. However, proofing times may need adjustment.
Detailed Explanation:
Baking sourdough directly from the refrigerator offers several advantages. The cold dough allows for a slower, more controlled rise in the oven. This slower rise contributes to a better oven spring, which is the final burst of expansion during the initial baking phase. The cold dough also holds its shape better, leading to a more defined ear (the flap of crust that forms when scoring the loaf). Furthermore, the temperature difference between the cold dough and the hot oven creates more steam, which is crucial for a crispy crust.However, there are considerations. If your dough is significantly under-proofed, baking it cold might exacerbate the issue. In such cases, allowing the dough to warm slightly at room temperature (30-60 minutes) can help. Also, baking times might need to be adjusted slightly, as the cold dough will take a bit longer to heat through. Monitor the internal temperature of the bread to ensure it reaches the desired doneness (around 205-210°F).
Pro Tip:
If you're baking straight from the fridge, consider preheating your baking vessel (Dutch oven or baking stone) for a longer period to ensure it's thoroughly heated. This will help compensate for the cold dough and promote better oven spring.