Can you fridge bulk ferment?

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Blovescooking on 14 Apr 2025 at 20:12

I'm very new to sourdough, but I've now got a strong starter and want to make sourdough for the 2nd or 3rd time ever.  After my starter has peaked, I'll use to make this recipe.  https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/

After the starter has fed and peaked, then I make the dough, autolyse said dough, and stretch/slap fold at least 4 times said dough, if I don't have enough time to let it bulk ferment, (8-10 hour) could I place it into the fridge overnight and bring it out at room temp to allow it to bulk ferment the next day?  (For me this process takes at least 6 hours, as my house is cold and it takes my starter 4 hours on average to double.  I don't really want to be up for 14 to 16 hours.).  I assume I can't ?reliably? Make my starter peak faster.

 

So 2 questions then.  1.  Will fridging my slap/folded dough before the bulk ferment mean that I don't fridge it after the bulk ferment that the recipe states?

 

2.  Would there be any effective way I can have my dough. . .bulk faster so it won't take 14 hours?

 

Yes, you can put the dough into the fridge at any point.  Expect it to keep fermenting for an hour or so after you do that - maybe less since your work area is cool. The dough will relax during its time in a fridge.  If it seems too relaxed and extensible you can do another S&F session. It doesn't need to be vigorous, just give the dough a good stretching. Once out of the fridge, expect the dough to take an hour or two to get back to normal fermentation.

To get a faster bulk ferment:

  • Ferment at a higher temperature. There are various ways people have done this, and it could be a simple as an aquarium heater (or a bowl of warm water) in a styrofoam chest, or even a flat heater strip under a towel or blanket below the dough's container. Or you could buy a proofing box, if your budget runs to that.
  • Use more starter or levain. But there is a practical limit and with a cold work area this might not decrease the fermentation time as much as you want.
  • Accept that you might need to use two stints in the refrigerator instead of just one. However, this might increase sourness, which could be good or bad depending on your taste.
  • Add a little dry yeast, like 1/4 or 1/2 tsp. Only use a little, otherwise you won't get the full flavor that natural fermentation can bring.

What is your temperature? Doubling in 4 hours doesn't seem slow to me.

TomP

Adjust for it. I didn't care much for the overnight thing - so I got rid of it. How - I adjusted for it. You can do whatever you like - or not - and still make bread. And the questions - whatever you like. Enjoy!

I do stretch and folds until the dough feels ready, then it always goes in the fridge overnight for a slow bulk ferm. I'm using fresh milled flour, and it needs to long slow rest to take the edge off the sharp bran pieces. Plus, the flavor is way better IMO.