How to Bake Bread Straight from the Fridge | Cold Proofing Guide
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- เผยแพร่เมื่อ 28 ก.พ. 2023
- If you want freshly baked bread for breakfast, then cold proofing is the ultimate method for it. All the work is done on the previous day from mixing, bulk fermenting, dividing, resting to shaping and even glazing. The only thing left to do in the morning is the baking part.
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📖 Read more in the link below the video.
I should really eat breakfast before watching these...
YES. Charlie ! Cold proofing actually works better for today’s busy life style - besides tasting better, doughs can be “parked” in the fridge for not just overnight but up to 4 - 5 days, until one has time to bake.
Thank you so much! Cold proofing is all I do now. I do two folds every 45 at room temperature, after resting the dough for 20’. Then shape it and put it in a mold. Goes in the fridge for 12h. Bake it at 500F for the first 15’ then 350F for 35’. Bread has been coming amazing. I can’t believe how easy it is! 1% instant dry yeast, mix of bread, all-purpose and whole wheat. You’ve taught me a lot! Thank you!
These cold fermentation videos have been great and has helped solve a problem where my apartment is always way too hot. Not only do I do the cold bulk ferment but I also return the dough after final shaping and bake the next morning. While I have not had issues with over fermentation as yet (its winter here) it is something I will keep an eye out in the summer. For the most part, I can pop them in the oven however on some rye breads and other heavier loaves I just check them when I turn on the oven and if they are under proofed, I just bring them out and put them in when both the oven and the dough is ready. This has been such a great help, thanks!
My kitchen is getting warm, so what I've been doing for my cold proofed recipes is simply let it bulk ferment in the fridge after mixing. So it would be something like: mix all ingredients doing a no knead method, pop it in the fridge for 45 minutes, fold it, pop it back in the fridge for 45 minutes, divide, shape, and back in the fridge to cold proof. My dough hasn't had any trouble rising in the fridge over those 90 minutes, the colder dough is easier to handle when dividing and shaping, and it helps the dough get a head start on cooling down. Bread is honestly so magical it feels like there's so few ways to do it "wrong". That's what I love about your videos, you always emphasize that it's up to the baker to figure out their style and preferred methods. I need to try those cheesy rolls sometime soon though, they look amazing.
That over-proofing tip is so liberating. 😂 I always feel a surreal sense of obligation to bake it and hope for the best (which never works out - at least not to my standard). Such a relief to hear “yes my son, I have a fallback plan for even you who find it too much to remember to check your dough after an hour”. 😂
As a starting point for experimenting, for every 17F change in temp, proofing time will double or half (Peter Reinhart) for the same amount of yeast. For instance if I proof at 78F and it takes 1 hr, standard fridge temp is around 38F then we are looking at (78-38)/17=2.35 so approximately 6hrs in the fridge
I've had good results with cold bulk fermentation. Recently, I did a 24 hr cold bulk fermentation loaf that I took to the office. They thought it was sourdough! Very flavorful! I'll have to try cold proofing. Tonight was a new experience for me. I had freshly made bread with freshly made butter! So delicious!!! Butter is so simple to make! Maybe you could do a video. It only took about 10 minutes to churn in my food processor. From now on I may have to make butter while I'm waiting for bread to proof.
When I first started baking GF bread, this was the
I bake four loaves of bread every Saturday and a few rolls. I can't fit four loaf pans in my refrigerator, even thought it is an overflow fridge, so I cold bulk proof them. The preshaped rolls do just fine in the fridge overnight. I actually prefer to steam the rolls using a pot with boiling water at the bottom. Everything turns out wonderfully.
This has become, by far, the best youtube channel for learning how to bake bread. I have only encountered recently.
Thank you for providing another insightful video. As always, you provide so much JOY in encouraging others! I like how you help our online community realize that with a little experimentation of various techniques, we can obtain great results. BAKING should be “enjoyable” - not - “stressful”…You demonstrate this beautifully!
I have been doing this for a while now, with focaccia. I like to take freshly baked focaccia to work to share with colleagues, but there's no way I'm waking up three hours early so it can proof, rise etc. I do all the work the night before, including spreading the dough out to fit the baking tray, then when I wake up the next day, I put the oven on preheat for 30 minutes and take the tray out of the fridge to sit out for a final puff while the oven preheats and I make my toppings.
Finally I know where I make mistake 😃 I wait for the dough to be fully risen and then will go to the fridge. So I have to cut the fermentation time. Thank you so much. It's been so irritating to see my over fermented dough in the morning and it not rising enough after that.
I can't understand how your videos don't have more views? I came across them by chance and have always been too nervous to try baking bread, not anymore, in going to try this weekend. Thanks for the great videos
No unnecessary talk unlike those other baking vloggers who have less to say about the process and much more boring anecdotes, chitchats, and fillers to extend the time.
After 4 years of trying to make pita pockets and failing, this technique was 100% successful for me. Thank you! I have learned so much from you.
I recently tried both thanks to your cold bulk fermentation videos and it seems you can do everything cold and get a very tasty bread early in the morning 😉
After baking a great variety of recipes your cold proofed cheesy-roll is still my favorit thing to do.