#Coldproof

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#Coldproof Reel by @musclemommasourdough (verified account) - Lets talk Sourdough Cold proof/ fermenting The bread oven used here is @krustic_crafts I have a $20 off coupon for my followers, the link is in my pr
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@musclemommasourdough
Lets talk Sourdough Cold proof/ fermenting The bread oven used here is @krustic_crafts I have a $20 off coupon for my followers, the link is in my profile use code Hayley20 for $20 off your purchase! Make sure you’re following me @musclemommasourdough for all things sourdough! 🥖❤️ #sourdough #sourdoughtips #coldproof #coldproofingbread #sourdoughstarter #activestarter #sourdoughscoring #sourdoughbaker #sourdoughbakery #sourdoughtutorial #sourdoughtipsandtricks #sourdoughbread #sourdoughhowto #beginnersourdough #sourdoughbeginner #sourdoughforbeginners #sourdoughbaking #allaboutsourdough #breadmaking #doughrecipe #bakingtips #homemadebread #breadrecipe #sourdoughrecipe #breadbaking #MakingBreadAtHome #artisanbread #BreadmakingForBeginners
#Coldproof Reel by @leafandloafco (verified account) - The most difficult part of Sourdough bread making is learning when the bulk fermentation is done and your dough is ready for shaping, so let's talk ab
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@leafandloafco
The most difficult part of Sourdough bread making is learning when the bulk fermentation is done and your dough is ready for shaping, so let’s talk about it! Bulk fermentation starts right after mixing, it includes your stretch & folds, and ends with pre-shaping. Knowing when it’s done is crucial to avoid shaping an underproofed loaf (resulting in dense, gummy bread) or overproofing your dough (leading to weak structure and poor oven spring). Here are my top tips straight from page 10 of my eBook: 1️⃣ Temperature & Time Guide: take the temperature of your dough after mixing and follow @the_sourdough_journey temp and time chart. Tom has performed many experiments to arrive to this incredibly helpful resource. The warmer the dough the shorter the bulk fermentation time. This depends on the temperature of your kitchen but also the temperature of your ingredients. To bake in bulk, I use warm water and starter for my first batch, luke warm for my second and room temperature for my third batch. This way I give myself enough time to shape all those loaves. 2️⃣ Poke Test: Gently poke the dough. If it springs back slowly and leaves a slight indentation, it’s ready! This indicates that the dough has developed enough gas and structure. If it feels sticky or springs back too quickly then it’s not ready to be shaped. If it doesn’t spring back, uhoh you overproofed the dough. 3️⃣ Aliquot Method: Take a small sample of dough (40 grams) and place it in a 2oz cup. This way, you can see how much it has risen without disturbing the main batch. Aim for a 30-50% rise, depending on your recipe. When it touches the lid, it’s ready! 4️⃣ The Windowpane Test: Gently stretch a small piece of dough. If you can see through it without tearing, it’s ready! This means the gluten has developed sufficiently. 5️⃣ Look for bubbles on the surface and a jiggly airy texture. It should not feel sticky. Do you have any ofher tips or perhaps some questions for me? #LeafAndLoaf #SourdoughLove #microbakery #BakingTips #BreadBaking #HomeBaker #bringingbreadback #bulkfermentation #coldproof #stretchandfolds #coilfolds #poketest #windowpanetest #sourdoughjourney
#Coldproof Reel by @sourdoughmamasacramento - Cold proofing isn't just extra time - it's where the magic happens ✨ That overnight rest in the fridge slows fermentation, letting flavor develop dee
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@sourdoughmamasacramento
Cold proofing isn’t just extra time — it’s where the magic happens ✨ That overnight rest in the fridge slows fermentation, letting flavor develop deeper, richer, and more complex. It also strengthens the dough, giving you better structure, easier scoring, and that signature open crumb we all love. Patience = better sourdough. Trust the cold proof. Your loaf will thank you 🥖🤍 #SourdoughMama #ColdProof #OvernightFermentation
#Coldproof Reel by @therapybysourdough - Long cold proof loaves are my FAV! Also can you tell I am in my luteal phase, I sound like a zombie, where is the ENERGY ?! #coldproof #sourdoughscor
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@therapybysourdough
Long cold proof loaves are my FAV! Also can you tell I am in my luteal phase, I sound like a zombie, where is the ENERGY ?! #coldproof #sourdoughscoring #sourdoughbaking #sourdough #isabellesourdough
#Coldproof Reel by @thatsourdoughgal (verified account) - COLD PROOF SOURDOUGH EXPERIMENT! I covered one loaf with a shower cap bowl cover and left the other one uncovered when they went into the fridge for a
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@thatsourdoughgal
COLD PROOF SOURDOUGH EXPERIMENT! I covered one loaf with a shower cap bowl cover and left the other one uncovered when they went into the fridge for an overnight cold proof (also called a cold retard). Here are the results! #sourdough #sourdoughexperiment #coldproof
#Coldproof Reel by @breadandhappiness - There are no rules BUT you do need to understand how temperature impacts fermentation speed. Cold dough ferments slowly. Warm dough ferments fast.
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@breadandhappiness
There are no rules BUT you do need to understand how temperature impacts fermentation speed. Cold dough ferments slowly. Warm dough ferments fast. Putting your sourdough into the fridge won’t pause fermentation, but it will dramatically slow things down so it will fit better into your daily life. Let me know what other sourdough questions you have. I’d love to help! Check out breadandhappiness.com for all of my recipes, sourdough resources and NEW MERCH!! Comment with the word LINK and I’ll send you a dm with the link. Happy baking #sourdough #coldproof #fermentation #howto #makebetterbread
#Coldproof Reel by @sourdoughhaley - PART 3 OF MAKING A LOAF OF SOURDOUGH! Once the bulk fermentation is done, your dough will be doubled in size, jiggly with bubbles and domed on top.
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@sourdoughhaley
PART 3 OF MAKING A LOAF OF SOURDOUGH! Once the bulk fermentation is done, your dough will be doubled in size, jiggly with bubbles and domed on top. This means it’s time for shaping! You will gently dump your dough on to a clean counter top. You will gently take your dough out with wet hands and pull it into the shape of a rectangle. Once the rectangles formed, you will take the first long edge and fold it into the center. You will then take the other long edge and fold it over top of the other long edge. You will then tightly roll your dough into a ball like a burrito. Once your ball is formed, you will want to carefully tighten your dough doing a push and motion. Once it’s shaped, you will lightly flour a banneton and put your dough in smooth side down. This will then sit covered on your counter for 1 hour. After 1 hour, you will come back and will need to add tension to your dough. This will be done by pulling the outside edges of the dough into the center. Once completed, cover your dough and put it into the fridge for the SECOND rise. You will leave it in there for 12-24 hours. The longer your dough is in the fridge, the more sour your bread will be. See you bake here tomorrow for bake day 🥰 #sourdough #sourdoughbread #sourdoughforbeginners #stretchandfolds #bulkfermentation #secondrise #coldproof #fyp
#Coldproof Reel by @i_mails_ (verified account) - Cold emails are dead? 💀 No, you're just not doing it right. Not using this framework. . . . . . | entrepreneur b2b agencies personal brand found
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@i_mails_
Cold emails are dead? 💀 No, you're just not doing it right. Not using this framework. . . . . . | entrepreneur b2b agencies personal brand founder generated content entrepreneurship cold emails cold outreach funnel marketing strategy dfy |
#Coldproof Reel by @harman_fitness_mommy (verified account) - As a mom, fitness enthusiast, and conscious consumer - every choice I make is rooted in love and purpose. From my workouts to school mornings, the Hy
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@harman_fitness_mommy
As a mom, fitness enthusiast, and conscious consumer — every choice I make is rooted in love and purpose. From my workouts to school mornings, the HydraTitan and HydraDomino by @sens.life_ aren’t just bottles — they’re a part of how I parent, how I live, and how I hydrate. Because strength starts with the little things we carry — and for me and my girls, that means safety, durability, and a whole lot of style! Use my code: HARMAN10 to get 10% off to shop now at shop.sensworldwide.com #SENSofSHE – choosing the best for your loved ones #HydraTitan #HydraDomino #SENSofSHE #MomLife #ConsciousParenting #SustainableLiving #BPAFree #LeakProof #FitnessMom #MindfulLiving #HotAndColdBottle #ReusableBottle #InsulatedBottle #BackToSchoolEssentials #HealthyHydration #ParentingChoices #ecofriendlyliving
#Coldproof Reel by @theordinaryrebel (verified account) - I'm a HUGE fan of the cold proof. I'd say 98% of the time, I cold proof. Cold proofing gives you flexibility in your bake, helps your dough to dev
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@theordinaryrebel
I’m a HUGE fan of the cold proof. I’d say 98% of the time, I cold proof. Cold proofing gives you flexibility in your bake, helps your dough to develop a much more robust flavor, allows for a much easier time scoring the surface of the dough and truthfully I just think it’s all around easier than trying to time everything. So what do you think? Are you a fan of the cold proofing method? #sourdough #sourdoughrebel #sourdoughtips #coldproof
#Coldproof Reel by @theearlyrisebaker (verified account) - Cold proofing (retarding) often leads to noticeably better oven spring, crust, and scoring control compared to ambient bakes. Here's why: 💨 1. Gas R
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@theearlyrisebaker
Cold proofing (retarding) often leads to noticeably better oven spring, crust, and scoring control compared to ambient bakes. Here’s why: 💨 1. Gas Retention Is Better in Cold Dough When you bake straight from the fridge, the dough is firmer. This firmer structure holds on to the fermentation gases more effectively during the early part of the bake (called oven spring). Cold dough “puffs” up more in the oven before the crust sets, especially if it’s not over-proofed. 🌡️ 2. Slower Fermentation = Better Gluten Structure. During a cold proof (often 8–24 hours in the fridge), the fermentation slows down, giving time for the dough to strengthen and mature without rushing. That allows enzymes to work more slowly and develop flavor without compromising structure. In contrast, ambient bakes can risk over-proofing before full gluten development, especially if room temps are warm. 🔪 3. Scoring Is Easier and Cleaner Cold dough is less sticky and holds its shape better, so when you score it, the cut stays open and directs the oven spring more effectively. Ambient dough can collapse slightly or smear when scored, leading to less defined ears or bursting in odd places. 🔥 4. Thermal Lag Aids in Bloom When cold dough hits the hot oven, it warms slowly (called “thermal lag”), delaying the crust set. That means the interior has more time to expand before the outside hardens—key for that dramatic spring. Bonus: Cold Proofing Gives You Flexibility You can bake on your schedule (morning bake, anyone?) and it’s more forgiving if your timing isn’t exact. I’m not saying don’t do ambient bakes- I’m just explaining why most sourdough hearth bread recipes call for cold proofing/retarding. It’s definitely making the process easier for you, kind of like using a Dutch oven instead of trying to open bake. #ambientbake #ambientsourdough #coldproof #coldretard #sourdoughbaking #slowfermented #sourdoughtips #sourdoughbread
#Coldproof Reel by @bread.and.grace - Dive into the heart of sourdough magic with bulk fermentation and cold proofing! 🍞✨ 🌿 Bulk Fermentation: The adventure begins after mixing your dou
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@bread.and.grace
Dive into the heart of sourdough magic with bulk fermentation and cold proofing! 🍞✨ 🌿 Bulk Fermentation: The adventure begins after mixing your dough, letting it rise and develop flavors naturally. This is when your dough gets its strength and airiness, all at room temperature, typically between 68°F to 75°F. This stage sets the foundation for your bread, focusing on volume and gluten formation. 🌱 ❄️ Cold Proofing: After shaping your dough, it goes into the fridge for a slow, flavor-enhancing rise. This stage can last from a few hours to days, allowing for a deeper taste and better dough texture, readying it for that perfect bake. Cold proofing slows yeast activity but lets the flavor-building bacteria thrive, enriching your bread’s taste. 🌬️ 🔍 The Difference: Bulk fermentation builds your bread’s structure and volume at room temperature, while cold proofing refines its flavor and texture in the cool embrace of your fridge. Both stages are essential for that artisanal sourdough character we love. Embracing both bulk fermentation and cold proofing will elevate your sourdough, turning baking into an artful science. Let’s bake some magic! 🌟🍞 #sourdoughscience #breadbaking #fermentation #baking #bread #sourdough #starter #flour #bulkfermentation #coldproof #flour #water #jar

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