June 4, 2020 - 11:42am
Overnight Proof
Hi Everyone,
Joined the fresh loaf site today, i can see there is so much helpful information on the forums and the webpage.
I wanted to ask a question about overnight proofing. I usually proof my loaf overnight in the fridge, i want to scale things up and make 6+ loafs. Can i proof overnight at room temp safely? Does anyone else do this?
Reason being is fridge space, and i have little of it.
Thanks in advance for any advice.
James
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A final proof on room temp for say 12 ours is way to long.
Maybe you can do the bulk fermentation in the fridge?
Have you tried the bulk fermentation over night in the fridge?
Its suits a time scale for me to prepare in the evening to bake the following morning. Just looking for a way to adapt that while i scale up
Thank you for your help
I'd say most here ferment in the fridge overnight. I always do, as you said it fits the schedule nicely, and it can be considered standard procedure.
I agree it will over proof at room temperature overnight.
Benny