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Am I the only one who hates proofing dough in the fridge?
I tried cold proofing my sourdough overnight for a bake last week and my loaves came out flat and dense. Usually I proof at room temp for 4 hours and get a nice oven spring. Has anyone else had way better luck skipping the fridge step?
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morgan.charlie9h ago
Right there with you. Cold proofing ruined my first few loaves too - flat as a pancake and no ear at all. Room temp all the way for me now, just gotta watch the clock closer.
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the_susan1h agoMost Upvoted
Totally agree with @morgan.charlie on this one. Room temp proofing really does give you that consistent, reliable rise without the guesswork. Cold proofing can be such a gamble with timing and dough temperature, especially in a home kitchen that isn't perfectly climate controlled. Plus, watching the clock at room temp is way more straightforward than trying to figure out if your fridge is too cold or your dough is still underproofed after 18 hours. Focusing on the visual cues like the dough jiggling and having a few bubbles on the surface makes it so much easier to nail that perfect oven spring every time.
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