LOAF HACKS: Do You Have to Proof Sourdough in the Fridge?

What is sourdough proofing? 

This is one of the most common questions any beginner has when attempting a proper sourdough. In a nutshell, proofing is the process by which the dough is left to rest for a certain period of time. The resting time is for the yeast to be activated thus allowing the dough to rise when it is baked. So, ideally, this process is done after the dough is put in a bread proofing basket and definitely before it is transferred to the oven for baking. 

Actually, proofing is not unique to sourdough baking. In fact, proofing is just as important in making other baked goods like croissants, rye breads, raised doughnuts, and even cinnamon rolls. Although, sourdough baking is a lot more complicated hence prodding gets a totally different weight to it in this process. 

How does one proof a sourdough? 

Most people use a sourdough proofing basket. Different stores now carry a readily available sourdough proofing basket set that can be seasoned. The idea is to start by fermenting the dough, as it is usually done, then shaping it before placing it in a banneton proofing basket for the final rise pre-baking. 

One debate, though, that surrounds this whole process is the temperature and the location of the proofing. Many would say proofing the sourdough inside the fridge is better than leaving it out at room temperature. It is still an ongoing discussion, unfortunately - one that may potentially never be resolved merely because of the difference in preferences of each baker and consumer.

Sourdough is known for its tangy taste. Acquired, it may seem, but exclusive in a way that you would need to be more accustomed to tasting uncommon flavors to appreciate it. After all, sourdough is fermented. This is something that sits differently in each person’s stomach, much like pickles and wines do. 

To achieve that sourdough tang, a large part of the baking process relies on the science behind proofing. This is why a lot of people would prefer that their dough is cold proofed in a fridge. Placing the dough in a trusty banneton proofing basket set and storing it in the fridge tames the yeast into becoming dormant that eventually allows the bacteria to seep into the flavor and result in the tangy taste of the bread when cooked.

Cold retarding, as this process is referred to, prevents the dough from rising even more before it is baked. It also makes the sourdough more flexible in that it becomes easier transferring it to and from the bread proofing basket set. Even the baked bread appears darker and glossier if the dough is cold proofed inside the fridge. The blistered crust that is familiar with most sourdoughs becomes more apparent, too.

While proofing at room temperature is not exactly equivalent to spoiling the sourdough, it does result in a different flavor. Mainly, it is because the yeast does not become dormant. It becomes more important then to keep a close eye on the dough as it tends to become under-proofed in this way. And even then, after it is baked, the sourdough will have less of the carbohydrate-rich flavor in it because the sugar is not as broken down as it could have been had it been proofed inside the fridge. 

Ultimately, proofing inside the fridge or out of it comes down to preference. In the same way that tempering a chocolate atop a steam or inside the microwave creates an entertaining debacle, proofing is just as controversial as it is subjective. Flavor depends on the palette, which in turn depends on the consumers and the many factors around them. 

So, do you have to proof sourdough in the fridge?

Maybe not really. You can choose to, especially as it does not really require more effort than it would if you do the proofing at room temperature. Or, you can try baking one of each - cold and room-temp proofed - before deciding which one works for you. Baking, anyway, is not as exact as science is. Flavors are adjusted, consistencies are changed, and methods are replaced to cater to the taste of whoever will eat the bread. 

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