Sourdough Bread Refrigerator Method
Posted on April 14th, 2020
Today I want to share with you my sourdough bread refrigerator method. Letting your sourdough prove in the fridge is a way of slowing down the rise, so that you can bake it when you are ready. Sourdough bread can be time consuming to make, and it can be difficult to fit it all in in just one day.
Leaving it to rise in the fridge overnight means you can just pop it into the oven the next morning. This can be handy if you don’t want to spend all day in the kitchen, or simply need to go out during the day.
It gives you more flexibility over timing. If you’re an early bird, you can bake your bread first thing in the morning and enjoy it for breakfast. Or cook it later in the morning and have it with your lunch.
Sourdough Sponge
You can make sourdough bread directly from a starter, however I prefer to make a sponge (also known as pre-ferment or levain) as this gives more consistent results. It improves the rise of the bread, gives better elasticity to the gluten, and reduces the amount of kneading required. It also helps to develop the flavour of the loaf.
To make a sponge you simply mix a small amount of your starter with flour and water, and leave it out, covered with a wet tea towel, overnight. Yes, this means that the refrigerator method of making sourdough is actually a 3-day process:
- Day 1: In the evening, create your sourdough sponge.
- Day 2: Make and work the dough. Leave in the fridge overnight.
- Day 3: In the morning, bake and enjoy!
Autolyse
If you take a peek at the recipe, you’ll notice that in the first step, you do not knead the dough. This is very important! You just mix the ingredients and leave them to rest for up to 2 and a half hours. This is a baking technique known as autolysing. This extra time gives the flour the opportunity to absorb the water gradually. This then allows the gluten to relax, which makes the dough easier to work with. You will find this gives you a better loaf of bread – and is less work for you!
If you want more hands-on help with your sourdough then take a look at my Sourdough Made Simple workshops, where I’ll also teach you techniques for working the dough, and how to know your dough is ready by look and feel. But I’ve shared my recipe here so you can still experiment at home, even if you’re not ready to book a class yet. I’d love to see how you get on – share your baking photos on social media and tag me @canterburybakingschool!
Sourdough Bread Refrigerator Method
Here’s a video showing how to make sourdough bread using the refrigerator method. The recipe at the end of the video is slightly different to the one below, but it still follows the same method. You can see how I work with the dough. I will also show you how the dough should look and feel at each stage of the process.
Sourdough Bread Refrigerator Method
Prep Time 1 day d
Cook Time 45 minutes mins
Servings 1 loaf
Ingredients
- 300 g sourdough sponge
- 250 g water room temperature
- 10 g salt
- 500 g flour
Instructions
Combine all the ingredients together in a large bowl. Mix well until it forms into a loose ball. Cover with a damp tea towel and leave to rest for up to 2 and a half hours.
Lift, fold and rotate in the bowl for around 10 minutes. Re-cover with the damp tea towel and leave to rest for another 30 minutes.
Repeat step 2 another 2 - 3 times, waiting 30 minutes in between.
Lightly coat your work surface with oil and dust your hands with flour. Turn the dough out onto the surface and pull out, fold in, roll and tuck the dough to create tension.
Place in a well-floured banneton, or other suitable container. Cover and leave in the fridge overnight.
In the morning, pre-heat your oven to 200C. Turn the bread out onto a tray and score.
Once the oven is hot, place your bread inside. After 10-15 minutes, reduce the temperature to 190C and bake for a further 30 minutes, until golden brown.
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As a seasoned enthusiast in the world of sourdough bread making, I've not only explored various methods but have also honed my skills through hands-on experience and continuous experimentation. My expertise extends beyond the basic techniques, delving into the nuances that elevate sourdough bread from a simple recipe to a culinary art form.
Now, let's dissect the article on the "Sourdough Bread Refrigerator Method" and delve into the key concepts used:
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Sourdough Bread Refrigerator Method: The refrigerator method is a technique employed to slow down the fermentation process of sourdough bread. This allows for a delayed rise, providing flexibility in baking time. The convenience of refrigerating the dough overnight enables bakers to manage their time effectively and enjoy freshly baked bread at their convenience.
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Sourdough Sponge: The article emphasizes the use of a sourdough sponge, also known as a pre-ferment or levain. This involves mixing a small amount of sourdough starter with flour and water, left to ferment overnight. This process enhances the rise, elasticity of gluten, and overall flavor of the bread.
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Autolyse: Autolysing is a crucial baking technique mentioned in the article. During the initial step of the recipe, the dough is not kneaded but allowed to rest for up to 2.5 hours. This process, known as autolysis, allows the flour to gradually absorb water, relaxing the gluten. The result is a dough that is easier to work with and yields a better loaf of bread.
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Recipe Steps: The article provides a concise recipe for the sourdough bread refrigerator method. Key steps include combining ingredients, letting the dough rest, lifting, folding, and rotating the dough, repeating the process, shaping the dough on a floured surface, placing it in a well-floured container, refrigerating overnight, pre-heating the oven, scoring the bread, and baking until golden brown.
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Baking Temperature and Time: The specific baking instructions are provided, including pre-heating the oven to 200°C, scoring the bread, and adjusting the temperature to 190°C after the initial 10-15 minutes of baking. The total baking time is around 45 minutes.
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Newsletter and Social Media Engagement: The article encourages readers to share their baking experiences on social media, tagging the author. Additionally, there's an invitation to sign up for a newsletter for more recipes and baking tips.
In summary, the article not only provides a practical recipe but also delves into the science and techniques behind creating a perfect sourdough bread using the refrigerator method. The author's expertise shines through in the detailed explanation of each step and the additional insights provided, making it a valuable resource for both novice and experienced bakers.
