How to Fully Ferment Bread Dough in the Fridge | 100% Cold Fermentation Guide

Since I published all my cold fermentation instruction videos and all the cold fermentation comparisons, I have been getting the same question over and over. And that is whether we can both cold bulk ferment and then cold proof the same dough? So, to be clear we would mix the dough, then instantly refrigerate it until it has well fermented, then we would remove it from the fridge only to shape it and instantly place it back for cold final proofing. Once proofing is done the bread would be baked right from the fridge.
I had never thought of this, but it sounded like an interesting concept and a great challenge.
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#Bread #Baking #ChainBaker

[@ChainBaker]

📖 Read more in the link below the video. 🥨 Become a channel member ⤵ kzbin.info/door/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 Support the channel on Ko-Fi ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/

[@sandrajohnson9926]

I have done the cold fermentation a couple of times. I love the convenience. God bless.

[@shelleyhender8537]

You are such a JOY to watch my friend! I have combined these methods for years…for the reasons YOU mentioned. I hope others will follow your example, and begin to experiment. BLESS YOU for encouraging others!!🇨🇦☺🇨🇦

[@ChainBaker]

🤩

[@lottapossum1812]

Wow, CB - I tried this 100% cold ferm recipe and it came out exactly as you showed us. I used 0.8% yeast and had the same modest overproof. There is elegance in simplicity, and this is my new go-to bread recipe - great taste and low drama! I'm using King Somebody's bread flour here in the US, and 10% einkorn flour for the taste kick. Next loaf will be with reduced yeast for better proofing control. Can't wait!

[@ChainBaker]

Nice one! 😎 I need to try a few more recipes using this method. It's so basic that it feels like the bread is making itself 😄

[@scottpaul7427]

My interest in this method is because my refrigerator is at a much more constant temperature than my room temperature. I find room temperature proof times very hard to predict.

[@alexbowman7330]

Doing the same thing with sourdough would be a good video. A lot of people seem to be against cold bulk fermentation with sourdough. Cold proofing has a good track record in that world with banneton loaves, but what if we're making sourdough baguettes? Cold proofing shaped baguettes doesn’t make much sense when it comes to fridge space. 🥖

[@macswanton9622]

This is a perfect approach to experiment with until you arrive at your own desired result. So much room for adjustments. I can see it fitting in to my daily routine easily

[@RowanClark-gr3cg]

Thanks for your efforts Charlie. I’m sure a lot of people would have enjoyed this one.

[@vanderbb01]

Love cold bulk fermentation method! Baking fresh milled 100% WWF using 1.2 % yeast I fold dough 1 to 2 times a day depending on my work schedule. Fantastic flavor and texture after 3 days in fridge. Sweet slightly nutty flavor and moist crumb. Very easy on families stomach. This method is so flexible wish I new about this sooner. Thanks for all of the videos🙏 learning a lot.

[@denaross]

It’s amazing what a difference the cold fermentation makes to the flavour and texture……it’s always part of my process now😊 I’ve typically cold proofed my sourdough up not yeasted…..so next round I will try both as well and see how it turns out

[@norcalovenworks]

Yeah.......but this means I am thinking about bread for 3 days every time I make it. It can become obcessive.

[@jonwright9080]

I often use both yeast and starter in a loaf for toast and you can use either method for great results. Previous to my finding chainbaker, I always baked the same day. Never again!

[@koubenakombi3066]

Your concepts are solid! A must for any bread making lover. Thank you, Charlie!

[@ChainBaker]

🙏

[@citizen.insane]

You know I've been super excited for this concept. Thanks for posting!!

[@pjamestx]

Very impressive! I've never seen anyone bake with the dough straight out of the fridge before. This will be very useful for me, I sometimes like to take a fresh loaf of bread to work with me, and I would usually have to get up very early to make that happen, this is great information!

[@mhouslay7281]

Another great and inspiring video. Can’t wait to try this out. Funnily enough, over the past few months I’ve been using cold fermentation / proofing for my pizzas and it’s been amazing - best tasting and form of any method I’ve tried. I started with overnight Poolish in the fridge, then 24h bulk and then 6-8h proving. Used OO for the main and a mixture of OO, rye and wholemeal for the Poolish. So less stressful doing it this way too. Thanks again for the inspiration. 👍😊

[@UY_pdr2020]

24hs bulk + 6-8 proofing, all in fridge, similar with what I do for pizzas. How much (%) do you use of yeast? Instant dry or fresh yeast? Thanks!

[@shortattentionspangarage1312]

Some of the best pizza crusts I've made sat in the fridge for a few days. I always wondered why, now I know.

[@swc2019]

Thank you for this great video. You have answered the questions I've been mulling over. I will be starting some sandwich bread today using these two methods.

[@JeffO-]

I would love to see a video comparing white whole wheat (hard white wheat), regular whole wheat (hard red wheat), and whole wheat pastry flour (soft white wheat). I wonder if you ever use white whole wheat. I don't remember it being mentioned. (These are widely available in the US, anyway.) Great video here. Great that you did three types of bread.

[@ChainBaker]

I only ever use two flours. One white and another whole wheat. That's all that is available in the supermarket around here. Does the job 😁

[@resourcedragon]

@@ChainBaker: I'm surprised! I had assumed that you were able to access a variety of top class, exotic flours. And that means there are fewer excuses for the rest of us: we can't use either "Oh, well, I don't make so-and-so because I can't get the flour where I live," or "Oh, well, mine doesn't turn out like his because I don't have the special flour he uses."

[@ChainBaker]

That's right. One can make bread from pretty much anything 😁 I will definitely get into different grain varieties once I get my mill and start making my own flour.

[@norcalovenworks]

In the past, I made bread with everything from bread flour to all purpose flour. I have even used Costco all purpose. All make good bread, although there are differences. I even enriched my bread doughs with powdered goats milk. I don't think there is a right or a wrong, just different. I am currently playing around with 100% hydration bread. I think I am going to stick with it, but I am going to try the White Lily All Purpose flour in this, which is biscuit flour, except I will use milk instead of water, and add a stick of butter and a little honey. Batter bread, anyone?

[@JeffO-]

@@norcalovenworks I accidentally made a higher hydration dough once. The bread was more crumbly--it didn't hold together when spreading cold winter butter on it. Have you found this to be true or might mine have been something else? I also had two tablespoons of butter and half cup of milk.

[@krabfingers8473]

Tried your method with my tangzhong milk bread rolls with some modifications, and it still came out great! I made the dough on Sunday, did 3 periods of folding, waited 30 minutes in between while it chilled in the fridge. I lightly greased the bowl before cold fermenting for 24 hours because it was quite sticky. I'm new to no knead doughs so when I pulled it out of the fridge to warm up I was shocked it seemingly kneaded itself and turned less sticky (could also be the tablespoon of oil I used for greasing the bowl)! I divided it and shaped them on Monday, then placed it on my lined baking sheet for cold proofing. I used around 1% yeast so I cold proofed it for 12 hours overnight and 2 hours at room temperature in the morning on Tuesday. Baked it and it is delicious :)) Not sure if the taste improved but it's more convenient for me to space my bread making time over 3 days instead of doing it all in 1 day, which takes 5-6 hours. Major thanks for the video!

[@ChainBaker]

Sounds pretty good to me 😎

[@HittokiriBatosai]

Interesting. I read in a blog that trying to do both in the fridge will make the yeast work less than optimally. And that turned out to be true the one time I was trying to make pizza with a cold proofed dough that I had to abandon in the middle. So I topped it, covered it and put it back in the fridge for 8 hours or so. Crust baked up flat as a cracker. Never tried it again, but now you've got me wanting to experiment.

[@ChainBaker]

Perhaps it just needed a bit more time 😎

[@citizen.insane]

I'm curious more about the flavors. With long fridge fermented doughs, a variety of alcohols are produced which contribute to the wonderful aroma. Let's say you reduced the yeast content by roughly half and bulk fermented in the fridge for 2 days instead of 1. Then, you gave it a room temperature final rise. Would this loaf give a similar flavor to the one you made for this video? If so, I see no reason to fully ferment bread dough in the fridge. Great video as always thanks for sharing!

[@ChainBaker]

When it comes to commercial yeast dough, the difference would be very little. But talking naturally leavened you would certainly have more of a flavour punch when fully cold fermenting.

[@karlacoffey1118]

Okay this is actually life changing, i’m always stressed because before ai always thought i could only bake on weekends because room temp proofing and bulk fermentation takes a whole day…thank you so much! This is so cool i cant wait to make bread during the work week

[@karlacoffey1118]

Also you’re looking handsome as every charlie! 💕😅

[@ChainBaker]

☺️

[@fernforest5295]

Thank you, I was excited to see this video since I have been experimenting with both methods together over the past couple weeks. My efforts have not been entirely successful though. First, to try your recipes I had to switch from measuring with cups and teaspoons to measuring by weight. That was a little scary, honestly, leaving the security of the familiar tools to fully trust in a scale that could have a dead battery any day and then I would be stuck. I have been attempting to make daily sandwich loafs of five-day cold fermented 100% freshly ground whole wheat unenriched dough, but it hasn’t been turning out all that well. I probably need to continue adjusting amounts of yeast and water (you don’t have a recipe for exactly what I am attempting, so I have tried to figure it out). And I am cold proofing and baking in a glass loaf pan, which I don’t see you use. I’m glad to see in this video you used enriched dough, which was hesitant to try for 5-day cold fermentation, not knowing how the ingredients will affect the dough sitting in the fridge awhile. So I think I will take a step back and try to master a 2-3 day cold fermentation with enrichment before aiming at 5 days. It seems like maybe the gluten is just too weak by 4-5 days, I don’t know if that has something to do with using 100% whole wheat, or maybe too little yeast or too much water.

[@ChainBaker]

It's definitely a good idea to start with a couple days and then work from there. The longer it ferments the looser it will get. But you can tighten even a loose dough by preshaping and final shaping a bit more aggressively.

[@AmalaHolt]

Dear Chainbaker, here's the million dollar (pound?) question: why then knead at all?!! If cold ferment + long rise will get the bread-crumb the texture and flavor, why do you think the kneading part came into existence at all? Question 2: Your instructions for Sourdough Starter r the best!!! I know in this video, you are using yeast. Could you advice how to replace the yeast quantity with Sourdough Starter quantity please? BTW, for you readers here: the problem with 'gluten' in the US, is literally the fast rise bake, Picture the gluten development is happening inside the stomach, destroying the villi (in the intestines) cause literally so many other issues, not just gluten-related Crohns, or celiac. All allergies/issues stem from the destroyed gut-lining. How do I know? Been at it for the last 15-20 years.. done GF-baking et-al, then lived in Austria/Europe for 8 years, and literally all the 'allergies' (asthma, eczema, dandruff, pollen allergy,... all allergies), inflammation, bloating, joint pain, etc disappeared! We could eat all the bread and cakes we wanted. The children actually grew. And grew out of allergies. Since I moved back to the US, I refuse to eat ANY bread or cake outside the home. Even those bakeries that claim to do sourdough; you talk to them long enough and you find out they don't do long fermentation. Europe vs US, no quality control on baking, so consumers end up suffering. GF products have created its own multimillion $ business, so why bother telling the truth . Yet, there is no country where people suffer more from health issues, than in the good old USA. Long fermentation = for good health! Long cold fermentation = not 'sour' bread 🙂

[@ChainBaker]

I have not kneaded a single dough since the start of 2023. The answer is that there is no need to knead any dough at all 😄 Usually, I make a leaven using 20% of the total flour. That works well most of the time. Cheers :)

[@AmalaHolt]

@@ChainBaker thanks so much for your response! That's really good news. I will take that from you because you have really given flour a run for the money (with all the tests you perform!) 🙂 After I posted here, I found your page/explanation on how to convert yeast -> sourdough starter explanation/calculation. I love numbers, so I found out why my enriched dough rolls came out denser than I could have wished for! Re-bake today

[@annsfrench]

I love this idea! It just takes a bit of forethought but very little time on parts of three days! I’ll be trying it. 😊

[@eamonpoplin8540]

Brilliant stuff as always Charlie! This is exactly what I do with *all* my gluten-free bakes, seriously. I extolled this very method last week on FB with the weekly 'house bread' bake. BTW, I succumbed to temptation today - some friends have urged me to start a GF blog and/or video channel, so I bought a domain today, and yeah ordered some video stuff from your Amazon site. I know what I need, so I have no problem with a 'thank you' in return.

[@ChainBaker]

That is very cool! Go for it 💪 perhaps I can learn a thing or two from you too when it's all up and running 😎

[@eamonpoplin8540]

@@ChainBaker I’ll let you know when there’s some content to look at. The GF bread recipes will defo be there sooner rather than later, but there’s a real need for recipes and techniques of all kinds. If I can shorten someone else’s learning curve, I’ll be happy 😃

[@haji727]

As always I am forever impressed with your knowledge of bread baking. My question is what would be the process if using a tangzhong or a yudane?

[@ChainBaker]

I'm just learning like everyone here 😉 Same process. Just ensure that it's well mixed into the dough.

[@haji727]

@@ChainBaker Yes, it is a learning process even for me being a pastry chef. On the other hand, your knowledge is impeccable. I have learned so much from you since I found your channel. Anytime someone asks me a question about bread baking I direct them to your channel. You have an answer with an example if it. Thank you so much.

[@roger55es]

Your programs on bread making are amazing The information is incredible Thank you so much

[@norcalovenworks]

I just did the following recipe: 1.5 lbs ice water 1.5 tsp salt .5 tsp yeast 1.5 lbs bread flour I bulk fermented this in the fridge for 36 hours, and then did a room temp proof of 8 hours in a long Pullman loaf. I had lots of small bubbles in the bread, and I had lots of bumps on the top of the bread. I baked at 425 until I had 210 on a thermometer. Somehow, I think I did not have enough yeast in the mixture.

[@ChainBaker]

Adjust and keep experimenting ✌️

[@norcalovenworks]

I first did cold fermentation with ice water because I found the recipe for Pain a la'Ancienne in the Bread Baker's Apprentice. Later, I began using that recipe for pizza dough, except I found that if you divided the dough into pizza size pieces before the bulk fermentation, they were very easy to stretch, seems dough "remembers" it is a unit if it married for a long time. Oh yeah......If you are making pizza for your daughter's basketball team, and you have made 13 pizzas and still haven't had a slice for yourself, put anchovies on the last pizza and the girls will let you have it.

[@ddee1263]

Love the content it is very informative. I have a recipe for a chocolate crinkle cookie. It says to chill for at least 2 hours. Well I was delayed in baking them for about 36 hours. It was the best batch I had ever made. But it got me wondering if other recipes put in the fridge for a longer time would make them taste better. Would chocolate chip cookies, pie dough,assembled fruit pies, or donut doughs taste different. After watching this I might have to get experimenting. Thank for inspiring me.

[@ChainBaker]

Interesting thought. Perhaps some enzymatic activity could change the flavour.

[@norcalovenworks]

We once tried to duplicate a restaurant's chocolate chip cookies, and couldn't. We called them and they said to use the recipe on the back of a Nestles Toll House chocolate chips, and did......no luck. Then, we thought......what would a restaurant do? We eliminated the butter and used all shortening, and switched from regular chips to small chips......Bingo. Replicated. This recipe was from Russel's Surf and Turf, Endwell, NY.........From over 30 years ago.

[@mariaroquavega5664]

This is amazing.... I'm going to try this method... fajita pitas anyone? 😊❤

[@ChainBaker]

Sounds good 😁

[@raylesire2101]

simply amazing , dude..😃

[@bloodwolf7462]

After first time I tried cold fermentation I became big fan of this method :) It's way easier to work with cold dough even at higher hydration. Also I'm still waiting for Chimney Cake recipe :D

[@ChainBaker]

😶‍🌫️

[@JustinColavita]

My man! I’m going camping soon and baking in the woods. Would be sick if you make a summer camping theme videos of breads to do while camping.

[@ChainBaker]

I have not been camping for 20 years 😅 But if I was to go, then I'd make flatbreads. Those can be cooked on pretty much anything!

[@JustinColavita]

@@ChainBaker good call

[@AdamGrandt]

This was fascinating. Thank you so much. Have you done a test of baking with vs without pre heating the oven?

[@ChainBaker]

Not yet, but it's on my list ✌️

[@SandiHooper]

Man, I love this! I’ve been playing with this on my own with my sourdough. Great to see some more data behind the idea. With a yeasted dough, this basically takes the place of a preferment, right?

[@ChainBaker]

It does. Yeast pre-ferments are pretty much redundant as far as I'm concerned 😃

[@dianeamero3405]

Excellent video. Anything that makes life easier AND tastier, I down for that! 😊 I do have a question though, what do you do with all your experimental bakes prior to developing THE ONE? Do your neighbours or friends benefit from these bakes? I can't see you consuming all of them. 😳😊

[@ChainBaker]

There is no such thing as the one. I bake when I film and I film when I bake. 80% of the time you watch me making things for the first time 😅 Only when I fail I will refilm the video. Other than that I improve and make another video in the future.

[@gatovillano7009]

Hi, I really liked your video about the water/salt/yeast percentages to use. I realized that I wasn't using enough water. I also tried the preferment technique, but I will have to try a couple of times to get it right. Right now, I'm working on making the right shape for a very large burger bun that is not too thick (I'm trying to have a large diameter but not too high so my burgers are not too bready). Last time I tried, I flattened the dough but the bread still came out round. Maybe I could roll the dough flat; we'll see. Thanks

[@ChainBaker]

Try using even more liquid. That will make the buns spread out more sideways. And let them ferment for a good while so that they puff up, but also the gluten gets time to relax.

[@gatovillano7009]

@@ChainBaker I'll try that, thanks 🙂

[@HittokiriBatosai]

Thanks also for the tip of giving one more fold to a fermenting dough that's climbing out of its container. My Neanderthal solution was buying containers with lids that latch. At least the latches won't have to work as hard now 😂

[@archimedes131]

Thanks for another great video! You didn't really get into the flavor...did it taste even better than just a cold bulk or a cold final proof alone?

[@ChainBaker]

It sure did. The longer the time the more intense the flavour.

[@piozem]

Mission accomplished 😅 BTW, I use fresh yeast and for such long fermentation time I would use max 1g of yeast.

[@lena4533-n7e]

Those doughs all puffed up in the glass bowl were beautiful! 😊 Really neat and informative video! How did they taste? I've found that even overproofed dough (if done in the fridge can taste amazing)... room temperature overproofing can taste too yeasty.

[@ChainBaker]

The long cold fermentation develops great flavour. The longer the better I say 😁

[@Aryhada]

I've learnt a lot from Agent47 about bread making than any other channel..every aspect of it,thank you.

[@ChainBaker]

🔫😎

[@Lizannsytan]

Thank you for directing me to this video 😊... I would like to ask if I could use sourdough starter with this. How much do you think I should add ? 30%?

[@ChainBaker]

I'm not sure if that would work. I'd stick to either cold bulk fermentation or cold proofing for sourdough bread.

[@tormentoxx]

Thank you bread Chad.

[@休士]

I tried 0.4% commercial yeast plus 30% sourdough starter, its wonderful. I am curious if this method also works when using pure sourdough starter?

[@ChainBaker]

It should do, but I have not tried it myself yet. Perhaps the dough would need a bit of time at room temperature to get it going. There's only one way to find out!

[@AlexandruNicolin]

I wonder if using fresh yeast will make a difference, since that one is easier to measure out on the electronic kitchen scale, considering it's around 3 times heavier than the equivalent of dry yeast.

[@ChainBaker]

It'll work just as well kzbin.info/www/bejne/gaDcm4eqnZKehMk

[@izab2519]

First and foremost, thank you for the interesting tutorial, very informative! I was wondering if the same technique can be applied to sourdough breads? Perhaps someone has already tried? If not, I guess I'll have to😅

[@ChainBaker]

I think so. But it may take a lot longer to rise. I've never tried it myself though 😅

[@izab2519]

@@ChainBaker another challenge🤣🫣

[@ixe89]

Loved this video, thanks Charlie! Question for anyone who might know: Last night I prepared a challah dough with honey and popped it in the fridge to bulk ferment. I checked on it this morning and after 7 hours, the dough hadn't risen at all! I'm worried something happened to the yeast. My yeast is good since I used it two days ago to make bread. Is it possible that this dough has too many things that are slowing down fermentation to a halt (e.g. honey, salt, oil, eggs, cold)? Could adding more water and yeast help the next time I remake this dough?

[@ChainBaker]

Honey can slow it down a bit. Also, the relatively low hydration of the dough can too. You could try leaving it out for 30 - 45 minutes before refrigerating. Or just use more yeast.

[@ixe89]

@@ChainBaker Thank you! I'll adjust the recipe next time

[@TheSaltyOG]

I have been wondering about combining cold bulk fermentation and cold proofing for a few weeks now, just haven't had the (dough)balls to try it! lol.

[@ChainBaker]

😄

[@paulroberts1799]

Great information.

[@taz9609]

omg!! That's another video covering something I was wondering about. how do you do it? nice job

[@ChainBaker]

😉

[@annazann7236]

I'm not surprised with this one. While baking a yeast based cake (actually just a bread dough with some butter and eggs ;)) it goes to the de fridge straight away after mixing the ingredients. Next day it is baked right from the fridge as well and is perfectly fine and rise like crazy without any room temperature fermentation/proofing what so ever. Charlie, my new guru :), does any of those methods apply to sourdough bread as well? Do you need to adjust the amount of living for this?

[@ChainBaker]

They do. You just need a nice active starter and perhaps use more than you would do when fermenting at room temperature. I have not tried it yet myself.

[@Glance852]

Yea! No knead!! Awesome!!!

[@IVDS]

Great way to make a bread. Do you know if this will work using a sourdough starter?

[@ChainBaker]

I've never tried it and I think my starter would not be active enough for it. But you can give it a go. Make a small bach in case it does not work.

[@tommybarrowsable]

Thanks!

[@ChainBaker]

Cheers! ✌️😎

[@owenhughes5578]

Great! When doing the 4 folds, how many times or how long to do the folding? Does it matter?

[@ChainBaker]

It depends. Here's more about folding - kzbin.info/www/bejne/ZoGbY5WHeb-Gd6c And more about folding and degassing - kzbin.info/www/bejne/el6kfXaeg6eUeNU

[@mateuszpolkowski5185]

Looks like a perfect option for a working man like me.

[@baarnos1537]

Thanks 🐒

[@NavySturmGewehr]

I've been following your sourdough recipe... it works great... unless I try to bake it in a pyrex loaf pan... then it doesn't bloom in the oven.

[@ChainBaker]

Maybe it is because the pan is thick, so it takes longer to warm up?!

[@NavySturmGewehr]

@@ChainBaker I agree with that assessment. I'm going to look into a different loaf pan and see if that works. Otherwise I guess back to a more traditional shape! You have the best break baking content I've seen yet. Your method of presentation is top notch.

[@nattanichachen2616]

Thank you ❤

[@JimRichardHartmann]

I felt like answering: Hi dad *LOL* interesting now that the warm season is starting here in Scandinavia. But can I ask your fridge temp for comparison to mine?

[@ChainBaker]

5C ✌😎

[@1p6t1gms]

Today is a bread bake day, rye again, I cannot help myself.

[@supernoobsmith5718]

I bulk at room temp. Divide. Then cold ferment a day. Then shape, rest, final rise at room temp. I find the dough much easier to shape. But you have to watch for over-extensible dough, making it too dense. Great for pizza but problematic for bread.

[@EmadFayek16]

I noticed that after you did 24 hours cold fermentation you allowed 24 hours cold proofing, can i do only 1 hour or so room temp proofing after the 24 hours cold fermentation ?

[@ChainBaker]

Definitely. I have a separate video all about cold bulk fermentation in the Principles of Baking playlist.

[@EmadFayek16]

@@ChainBaker thx you so much, just wanted to confirm my understanding. If I use 1% instant yeast and allow room temp fermentation then should consider reducing this to 0.1% if I decided to apply the cold fermentation over 24 hours, correct?

Is there somewhere an explanation on how to work/dose the yeast?

[@ChainBaker]

You can only find out by trial. It won't take too long. Take my percentage as a guideline and adjust.

[@sandrajohnson9926]

I first heard of cold fermentation from the authors of 5 minutes a day bread.

[@joannestretch]

i have to try this for i want better tasting yeast breads with less yeast in them I like the texture of yeast bread and the taste of sourdough bread, im trying to find a sweet spot so far it's been Mehhhhh, i tried the basic white bread, cold bulk fermented 36 hrs and it didnt puff up when i baked it , it didnt rise as it should've, was too dense Im having more success with sourdough bread than with yeast breads , go figure, should be the other way around.....lol

[@indranibanerji7064]

Hi! Can we do this with sd ? I mean total fermentation process in the refrigerator The temperature here fluctuates from 44°C to 30°C each day . My starter and the dough becomes unmanageable . Can you help?

[@ChainBaker]

I have not tried it myself, but I think it should be possible. As long as you have an active starter it should rise.

[@indranibanerji7064]

@@ChainBaker great! In that case what should be the temperature of the refrigerator for total fermentation process like from the beginning from mixing to dough relaxation in between coils folds and then the bulk fermentation finally the cold fermentation all should be done at a constant temperature right? Will 8°C ok?

[@ChainBaker]

8C is a bit too warm for a food fridge. But that would certainly be plenty warm for the dough 😄

[@indranibanerji7064]

@@ChainBaker excellent! You gave me the encouragement I needed .👍

[@wilsonfineart]

Wow!

[@ninoking2968]

Umm why do you use a glass and not a plastic bowl to proof?

[@ChainBaker]

Because I like glass better. Doesn't matter what you use really.

[@ninoking2968]

@@ChainBaker okay, good to know

[@kirstenfarr7877]

Have you ever baked a glutenfree bread using that method? Would that work?

[@ChainBaker]

I have never baked gluten free bread using any method. It's been on my projects list for a looong time 😅

[@duduraphael]

When you live in Alaska, this is just a room temperature fermentation 😅

[@ChainBaker]

😄

[@caseymclane1972]

I understand kneading is not necessary, right but what if I just like it?..😂😂😂

[@ChainBaker]

I'm all for it in that case! 💪😎 Burns a few calories I guess 😅

[@sheilam4964]

👍👍👍👍👍

[@suprio_gonefishing]

👍👍👍

[@adamcoe]

love this video but i don't want to click Like because there are 666 likes right now. loaf of the beast!

[@ChainBaker]

😈

[@UniteWeThePeople]

I’m late.. I’m late!! 🐇 🕰️ But I’m here now, let’s get into it! 😊+🍿 +📱 =🍞