Can I proof my sourdough dough in the fridge for 24+ hours, and what happens if I leave it too long?

Question

Can you proof sourdough dough in the fridge for 24+ hours? Find out what happens if you leave it for a very long cold ferment and the risks involved.

Answer 1

Yes, you can proof sourdough dough in the fridge for 24+ hours, and even longer. Leaving it too long can result in an overly sour flavor and a weakened gluten structure.

Detailed Explanation:

Refrigerating sourdough dough for an extended period, such as 24 hours or more, is a common practice called cold proofing or retarding. This process offers several benefits. Firstly, it slows down the fermentation process, allowing the flavors to develop more complexly and deeply, resulting in a tangier, more flavorful loaf. Secondly, it gives you greater flexibility in your baking schedule, as you can prepare the dough one day and bake it the next.

However, there are limits. If you leave the dough in the fridge for too long, several things can happen. The most noticeable is an increase in sourness. The longer the dough ferments, the more lactic and acetic acids are produced, leading to a more pronounced sour taste. While some people enjoy a very sour sourdough, it can become overpowering.

Additionally, over-proofing can weaken the gluten structure. The acids produced during fermentation can start to break down the gluten, resulting in a sticky, slack dough that is difficult to handle and may not hold its shape during baking. You might also notice an excessive amount of liquid (alcohol) accumulating on top of the dough, a sign of over-fermentation.

Generally, 24-72 hours is a safe range for cold proofing, but this can vary depending on the strength of your starter, the temperature of your refrigerator, and the recipe you are using. Keep a close eye on your dough and adjust the proofing time accordingly.

Pro Tip:

If you've over-proofed your dough slightly, try gently reshaping it and baking it in a loaf pan instead of free-forming it. The pan will provide support and help the loaf hold its shape despite the weakened gluten.