Up until last week, I have exclusively been a “cold proofer” no matter what type of loaf I’m making. Last week I had decent amount of starter peak at night and didn’t want to waste (there’s only 2 people in this house there is only so much I can do with saved discard!), so I decided to try an overnight recipe.
65 g 100% hydration starter
325 g water (at 60 degrees)
10 g salt
500 g KA organic bread flour
67% hydration recipe
Mixed @ 5:45 pm. 4 sets of stretch and folds. Pre shape @ 6:30 am. (12:45 h bulk ferment)
6:45 a shape
10:45 a bake
450’ for 30 minutes lid on and ice cubes for steam, 8 minutes @ 425 lid off, back in for 5 more minutes after removing parchment to brown the bottom a bit (done in a Krustic oven)
While I do miss the tang the cold proof provides, it has been the softest loaf to date. It’s made great sandwich bread and has a nice thin crunch. I will definitely be doing this more often!
For context, I started sourdough December 2024 and would consider myself an intermediate baker. My starter has been feed 1-2 times daily since then and has never been in the fridge. I’m located in socal and my house around 74 inside in summer.
by Calm-Refrigerator910
10 Comments
**Hello Calm-Refrigerator910,**
Thank you for posting. **[Here is the posting prompt](https://imgur.com/a/De6AKiQ)** if you need to read it again. Our Rules are [here](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) :-). This comment appears on **all posts**.
Still have questions? [Modmail us :-)](https://www.reddit.com/message/compose?to=/r/Sourdough).
– #**[READING CRUMB GUIDE ](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**
[Wiki index](https://www.reddit.com/r/Sourdough/wiki/index/), & [FAQ Beginner starter guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
Love this!! I did my first no cold proof bake last week and had the same results. I like the tang so I do like to cold proof for 70 hours normally but it was nice to have a fluffy same day loaf!
What pan is that? Beautiful loaf
I love the idea of Bulk fermentation overnight. What temperature is your house/dough for this to be feasible?
I might try this when I do my first ever loaf pan sourdough
Looks gorgeous!! Spectacular job😍🥰👏👏
Very nice! How long do you let it sit at roomtemperature before baking?
I love cold proofing
Are you wanting feedback? Thought I’d ask before offering.
Gorgeous! I’m saving this!
This is a good one!
There are a few great same day bakes on this sub and it’s a great way to get some bread in and out before the days done for sure