Should You Bake Sourdough Straight from the Fridge?
Baking sourdough straight from the fridge can yield delicious results, but it requires careful consideration and planning. When dough is refrigerated, the fermentation process slows down considerably. This can lead to a more complex flavor profile and a tangier taste in the final loaf. However, it also means that the dough will take longer to rise and may result in a denser texture if not properly handled. To successfully bake sourdough straight from the fridge, it is important to bring the dough to room temperature before shaping and proofing. This can be done by allowing the dough to sit at room temperature for a couple of hours or by using a warm environment, such as a proofing box or an oven with the light turned on. Additionally, it is a good idea to give the dough an extra stretch and fold to strengthen the gluten and improve the structure before shaping. By taking these steps, you can achieve a beautifully risen, flavorful loaf of sourdough bread straight from the fridge.
