Which Gives the Best Results? A Covered OR an Uncovered Cold Proof in the Fridge?
Summary
TLDRThe 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
- đ Cold proving sourdough in the fridge enhances flavor, makes it easier to score, and helps schedule baking without over-fermentation.
- đĄïž 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.
- đ The speaker initially proved dough uncovered in a backup fridge without drying issues, leading to the belief that covering was unnecessary.
- đ 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.
- đ§ The difference in results was attributed to the kitchen fridge's multi-airflow system, which circulates cold air and dries the dough.
- đŹïž The backup fridge's plate, which cools and collects moisture, creates humidity that prevents the dough from drying out when left uncovered.
- đŠ Proving covered in a plastic bag is a reliable method as it prevents excessive drying and is less dependent on fridge conditions.
- đ§ The humidity levels in the fridge, influenced by stored items and their storage methods, can affect how much the dough dries out.
- đ The position of the dough within the fridge can yield different results due to varying airflow and humidity.
- đ§ 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.
Outlines
đ Sourdough Cold Proofing Techniques
The speaker discusses two methods of cold proofing sourdough: leaving it uncovered in the fridge or placing it in a plastic bag. They explain that cold proofing enhances flavor, eases scoring, and prevents over-fermentation. The speaker's experience with an uncovered proof in a backup fridge, which created a thin skin without drying out the dough, contrasts with a kitchen fridge that dried out the dough due to its multi-airflow system. The speaker advises that the choice of method depends on the fridge's airflow and humidity, suggesting a trial-and-error approach to find the best method for individual circumstances.
đ Flexibility in Baking Approach
The speaker emphasizes the importance of flexibility in baking, drawing from their experience as a chef. They acknowledge that different methods can be equally effective depending on the situation and encourage viewers to experiment with various techniques to find what works best for them. The speaker invites further questions and promises to create more videos to address them, expressing gratitude for the viewers' engagement.
Mindmap
Keywords
đĄCold Proofing
đĄFridge
đĄSourdough
đĄOven Spring
đĄFermentation
đĄDough Hydration
đĄPlastic Bag
đĄMicroclimate
đĄAirflow System
đĄHumidity
đĄFlexibility
Highlights
The baker discusses two methods of cold proofing sourdough: uncovered in the fridge and in a plastic bag.
Cold proofing enhances flavor, makes the dough easier to score, and helps with scheduling baking.
A thin skin on the dough surface is desired for structure and easy scoring, but excessive drying can negatively affect the bread.
The baker's backup fridge has a unique cooling plate that maintains humidity, allowing for uncovered proofing.
The kitchen fridge has a multi-airflow system that dries out the dough when proofing uncovered.
Fridge airflow can significantly affect the dough's moisture and texture during proofing.
The baker experimented with proofing in different fridges to understand the impact of fridge conditions on dough.
Covering the dough with a plastic bag is recommended for most fridges to prevent excessive drying.
The baker suggests not sealing the plastic bag completely if there are concerns about the dough sticking.
Uncovered proofing may work in fridges without built-in airflow and with less dry atmospheres.
The baker emphasizes the importance of experimenting with different methods to find the best fit for individual situations.
There is no one-size-fits-all approach to baking, and flexibility is key in the kitchen.
The baker invites viewers to ask questions for further exploration in future videos.
The baker concludes with a reminder to stay tuned for more educational content.
Transcripts
so i've had plenty of emails from you
asking why i've changed the way that i
or cold proof my sourdoughs in
some videos i leave it uncovered in the
fridge and then in others i place it in
a plastic bag so in this video i'm going
to share my experiences on what i've
learned from both methods and why it's
your fridge and not me that holds the
answer so cold proving or retarding our
sourdough in the fridge has many
benefits i mean it improves the flavor
the dough cools down making it easier to
score and less likely to spread out
when we come to bake it it helps us
schedule our baking easily and
allows that final part the fermentation
process to happen without too much
danger of the dough over fermenting and
then while it's cold proving we want the
dough to dry out ever so slightly on the
outside and create a thin skin that
helps with creating some structure for
the dough and makes it easy to score but
what we don't want is the dough to dry
out too much otherwise that's going to
have a negative effect on the oven
spring and
the quality of the final loaf now for
quite some time i was proving my dough
in my little backup fridge which is now
my little fermentation fridge and
i'd leave the dough uncovered after
shaping you know i pop it in the basket
and then straight into the fridge in the
afternoon and then take it out the next
day ready for baking the dough developed
to skin but it never ever dried out it
was really easy to score and it sprang
beautifully
in the oven so at this point i couldn't
really understand why everybody seemed
to be covering their sourdough with a
bag it kind of seemed well
completely unnecessary and then over
some time some of you were kind of
reporting back to me about your
experiences proving both covered and
uncovered now some of you were really
really pleased with the results but
others were wondering why the dough was
drying out so much and kind of turning
into a brick
now the difference in results could only
be down to one thing so i decided to
spend the next few weeks proving my
dough in a different fridge i was going
to prove it overnight in my kitchen
fridge just to see if there was any
difference and it was like night and day
proving uncovered in my kitchen fridge
dried the dough out excessively ruining
the oven spring and the final texture of
the bread so my backup fridge has got a
plate on the back of it which cools down
to manage the temperature of the fridge
now during that process moisture
collects on the plate and it freezes and
then it thaws and this creates some
humidity so the way this specific fridge
functions means that i can prove my
sourdough uncovered without it drying
out but my kitchen fridge is different
it's got what's called a multi-airflow
system i think and it uses a series of
vents to gently circulate cold air and
it's this airflow that blows over the
top of my dough and works its way
through the basket
and dries it out
now if you've watched my video on
dehydrating sourdough starter you'll
have seen just how effective a fan can
be at drying out sourdough well if your
fridge has got air circulating within it
the same thing will happen to the dough
now the ingredients you keep in your
fridge and the way they're stored or
covered will also affect the humidity
levels the drier the microclimate in
your fridge the more likely your dough
is to dry out where you place the dough
in the fridge will also give different
results
so which method should you choose
well proving your dough covered or
inside a plastic bag is probably the
easiest way to go the basket or the
cloth liner that the dough is in contact
with will absorb enough moisture to
create a slightly drier outer skin and
don't worry proving your dough in a
plastic bag won't cause it to stick to
the basket if you've got your dough
hydration dialed in correctly and it
hasn't over fermented but remember
you don't need to seal the bag
completely if you're a little bit
worried you could leave it
slightly open
now if your fridge doesn't have built-in
airflow and the atmosphere inside it
isn't too dry
then leaving your dough uncovered will
work perfectly experiment
everyone's microclimate in the fridge
will be slightly different so see what
works best for your situation now
remember there isn't one size that fits
all if working as a chef over these last
i don't know 20 odd years has taught me
anything it's that there are many
different ways to cook or to bake the
same ingredients some applications suit
certain circumstances but other methods
could work equally well it all depends
on the situation learn to be flexible in
your approach and test different methods
to see what suits you the best
don't be too rigid now if you've got any
other questions that you'd like me to
dive a bit deeper into let me know and
i'll shoot some more of these videos a
huge thank you for watching i'll see you
again very soon
stay tuned
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