My trip to Portugal made me rethink how we proof dough

I spent a week in Lisbon visiting family-run bakeries. They all proof their bread overnight in cooler cellars, not in warm proofing boxes. This slow rise gives the crust a deeper flavor and better structure. I've started doing the same at home with my sourdough. It takes more planning, but the results are much better.

3 comments

3 Comments

finley_craig533mo ago

Tried the fridge proof method last winter, crust was way better.

riverm483mo ago

Fridge proof reminds me of my rock hard sourdough disaster.

sanchez.kelly2mo ago

Oh man, that rock hard stage is the worst. I almost gave up on sourdough completely after my first few bricks. The fridge trick finally worked for me when I stopped rushing it. Letting it go a full 24 hours cold made all the difference, the dough just has more time to get that good flavor without overdoing it. It's a patience game for sure.