Techniquebeginnerdraft
Cold prove
Also searched as: overnight prove, fridge prove, cold retard, retarding
In short: Let the dough prove overnight in the fridge. It develops more flavour, and you bake when it suits you.
Picture it
Like a braise that sits overnight: slow is flavour.
What happens
In the fridge the yeast works very slowly, while and bacteria keep working. More aroma compounds and sugars form, which later help the crust brown better. Cold dough is also easier to score.
How it’s done
Sequence · Step 1 of 4
Knead the dough and give it a short first prove at room temperature.
All steps as a list
- Knead the dough and give it a short first prove at room temperature.
- Shape it and put it in a banneton.
- Cover and refrigerate for 8–48 hours.
- Score and bake straight from the fridge.
Related entries
Sources · 2
- Exploratorium: Yeast and temperature
- Harold McGee: On Food and Cooking (2004), Kapitel Brot, Getreide