Which Gives the Best Results? A Covered OR an Uncovered Cold Proof in the Fridge?

Summary

The video explores the impact of cold proofing sourdough in the fridge, comparing uncovered and bagged methods. The presenter shares experiences showing that uncovered dough in a specific fridge with humidity control develops well, while the same method in a different fridge dries it out. They suggest covered proofing as a safe option and emphasize the importance of fridge conditions, such as airflow and microclimate, on dough hydration. The video encourages viewers to experiment with different methods to find the best fit for their baking needs.

Takeaways

• 🍞 Cold proving sourdough in the fridge enhances flavor, makes it easier to score, and helps schedule baking without over-fermentation.
• 🌡️ The dough should dry slightly on the outside during cold proving to create structure and ease scoring, but excessive drying can negatively affect the oven spring and loaf quality.
• 🏠 The speaker initially proved dough uncovered in a backup fridge without drying issues, leading to the belief that covering was unnecessary.
• 🔍 After user feedback, the speaker experimented with proving in a kitchen fridge and found that the dough dried out excessively, ruining the bread's texture.
• 🧊 The difference in results was attributed to the kitchen fridge's multi-airflow system, which circulates cold air and dries the dough.
• 🌬️ The backup fridge's plate, which cools and collects moisture, creates humidity that prevents the dough from drying out when left uncovered.
• 📦 Proving covered in a plastic bag is a reliable method as it prevents excessive drying and is less dependent on fridge conditions.
• 💧 The humidity levels in the fridge, influenced by stored items and their storage methods, can affect how much the dough dries out.
• 📍 The position of the dough within the fridge can yield different results due to varying airflow and humidity.
• 🔧 There is no one-size-fits-all approach to baking; it's essential to be flexible and experiment to find what works best in one's specific situation.

Q & A

What are the benefits of cold proving sourdough in the fridge?

Cold proving improves the flavor, makes the dough easier to score, and less likely to spread out during baking. It also helps schedule baking and prevents over-fermentation.

Why does the dough need to dry out slightly during cold proving?

A slight drying out creates a thin skin on the dough, which helps with structure and makes it easier to score, but excessive drying can negatively affect oven spring and the final loaf's quality.

Why did the baker initially leave the sourdough uncovered in the fridge?

The baker's backup fridge, which is now used as a fermentation fridge, has a plate on the back that creates humidity, allowing the dough to develop a skin without drying out excessively.

What was the difference when the baker tried proving dough in the kitchen fridge?

The kitchen fridge has a multi-airflow system that dries out the dough excessively, ruining the oven spring and the bread's final texture.

How does the multi-airflow system in a fridge affect sourdough proving?

The multi-airflow system circulates cold air, which can dry out the dough if left uncovered, affecting the bread's texture and oven spring.

What factors can affect the humidity levels inside a fridge during sourdough proving?

The ingredients stored in the fridge, how they are covered, and the fridge's airflow system can all affect the humidity levels, impacting the dough's drying process.

What is the recommended method for cold proving sourdough if there's concern about drying out?

Proving the dough covered in a plastic bag is recommended as it prevents excessive drying out while still allowing for a slightly drier outer skin.

Why might some people prefer to prove their sourdough uncovered in the fridge?

If the fridge doesn't have built-in airflow and the atmosphere isn't too dry, leaving the dough uncovered can work well for cold proving.

What advice does the baker give for finding the best cold proving method for individual circumstances?

The baker suggests experimenting with different methods to see what works best, as every fridge's microclimate can be slightly different.

What lesson does the baker share from their experience as a chef regarding baking techniques?

The baker emphasizes the importance of flexibility and testing different methods to find what suits one's specific situation best, as there are many ways to cook or bake with the same ingredients.

How does the baker suggest handling a plastic bag when proving sourdough to avoid the dough sticking to the basket?

The baker advises not to seal the bag completely, and if there's concern, to leave it slightly open to prevent the dough from sticking to the basket.