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They’re not technically proofing in the fridge, they’re retarding.
The bacteria/yeast that produces co2 and making it rise will become dormant but the lactic acid producing bacteria will continue to act. This develops flavour and breaks down gluten due to the acidity.
So you should proof and then refrigerate.In my current fridge I don’t get any increase in volume, but in my old one they’d continue to grow considerably and usually over proof.
Nef-
They’re not technically proofing in the fridge, they’re retarding. The
bacteria/yeast that produces co2 and making it rise will become
dormant but the lactic acid producing bacteria will continue to act.
This develops flavour and breaks down gluten due to the acidity. So
you should proof and then refrigerate.In my current fridge I don’t get any increase in volume, but in my old
one they’d continue to grow considerably and usually over proof.Thanks for that, I think I need to read the Forkish book a bit more thoroughly.
His process for hybrid levain loaves is to retard overnight then bake immediately the next morning.
I've started his recipe, but I'm working tomorrow, so I'm wondering if I can just skip the retarding step and just shape, proof and bake this evening. Will I only sacrifice a bit a flavour?
neu
How long is too long for a final proof in the fridge for sourdough? Is 20 hours pushing it?
I've done the Pain du Campagne recipe from the Ken Forkish book and did the final shaping and put them in the fridge at midnight last night. It says 10-12 hours in the fridge for final proofing.
I'm at work today so I can't bake till 7pm.