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ProcessIntermediate

Cold Proof

Slow final rise in the refrigerator overnight.

Cold Proof: shaped dough in a banneton going into a refrigerator
A long, cold final rise in the fridge builds flavor and makes scoring easier.

Proofing shaped dough in the refrigerator overnight (or up to 72 hours). The cold slows fermentation dramatically, allowing for extended flavor development while fitting your schedule.

By Henry Hunter · Updated

Henry's notes from the bench

  • This is my default method. Shape before bed, bake first thing in the morning. Plus, cold dough scores beautifully.

Connected terms

RetardingProofingFermentation

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