I’ve tried proofing and baking from room temperature and I’ve never had results I was happy with. Baking directly from the fridge has been a revelation for me. Not to mention getting it out of the banneton and scoring it is so much easier when the dough is firm. I know this isn’t anything new but it’s been helpful for me as a person who hasn’t much success in the past.
by ReserveDowntown1716
13 Comments
Nice looking rabbit
Do you have a recipe? How much hydration is your dough?
Looks great! Ive only cold proof’d. I couldn’t imagine doing it any other way
You might have just baked a perfect loaf.
Gorgeous!
Wow!! That belly is perfection!
Amazing looking loaf! I only wish mine came out looking like that. I’m gonna have to try the posted recipe.
I’ve been wondering about this. I let mine warm up before baking but I feel like it over proofs by then. This looks perfect!
I appreciate your post. I’m still struggling as a novice sourdough baker. It’s good to hear you had some success.
Game changer! I like to take it a step further and – from the fridge – place it in the freezer a bit (~10-15min) before scoring. Never had better oven spring and the bread stays together a bit better even after a deep score
I’m a beginner (just made second loaf today) and plan to try this recipe and method next! Thank you for sharing!
If you bake loaves like that, how are you ever going to have the ingredients of your sandwich fall out through the holes?
I’ve always done straight from fridge. I guess I never really thought about it.
Your loaf is beautiful.