Hi everyone, first time sourdough bread baker here! I'm in Florida and have decided to bulk ferment in the fridge. I have the dough in a large bowl loosely covered with plastic wrap and a dry kitchen towel.
Does the plastic wrap need to be pulled tightly like you would for sealing food? Secondly, does the towel need to be damp?
Any issues with a long ferment? For convenience I'd like to potentially drag it out for 24 hours or so.
Cheers!
sin e you are going to shape and proof after it comes out of the fridge. I just put the bowl in a kitchen trash can liner and twist tie the top. The fridge will want to suck the moisture out of the dough so you want it tight,
"Does the plastic wrap need to be pulled tightly like you would for sealing food?"
Well, no, although if I use plastic wrap, I generally make it tight. But I also do some bulk fermenting in a plastic tub that has a lid that merely rests on the rim, not a very secure seal at all, and I haven't noticed any ill effects. But keep in mind that this might depend on what else you have in the fridge; unpleasant odors could migrate into your dough if the seal isn't tight.
"Secondly, does the towel need to be damp?"
I've never used a towel, no idea what it's for.
"Any issues with a long ferment?"
Not really, but I think you need some fermenting time at room temp if you're going to develop a lot of bubbles.
"Any issues with a long ferment?"
A long ferment will make the dough more sour, i.e. more acidic. If you want more acid, this is the way to go.
Foed
I have covered dough loosely to bulk ferment in the fridge, and had dry patches on the top of the dough because of the air getting in. Those end up as crusty bits inside the loaf - not good! I think you should either have a good fitting lid (though it can just sit on the top to 'vent' gas if necessary, but not let air in) or put the whole thing in a plastic bag. If the bowl is small enough you can pull a bag over the top and leave a little 'tent' for excess gas to accumulate if required.
It will continue to rise in the fridge, so keep an eye on it to ensure it doesn't grow outside the bowl! And if it's a natural leaven (sourdough), I'd recommend letting it develop at room temperature for at least 2 and probably more like 4 hours if you can.
I ferment my sourdough for about 3 hours in the boiler cupboard then shape and put the dough in a banneton and cover with an elasticated plastic shower cap and place in the fridge overnight for about 9 hours then room temperature for around 3 hours. .
This has been the most reliable method and saves all the grief of shaping and proving the next day :)