Cold Bulk

Doing part or all of bulk fermentation in the refrigerator instead of at room temperature. The cold slows fermentation way down, which gives you more control over timing and usually deepens flavor. Many bakers let the dough rise partway at room temperature first, then finish bulk in the fridge before dividing and shaping.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Cold bulk is great for busy schedules. Just remember cold dough is stiffer, so shaping takes a gentler, firmer hand, and the dough may need time to warm up a bit.