Proofing: fridge or room temperature?

Minion cook

Both methods have their own benefits. I would always choose the fridge if possible. Profing is slower but uniform. The final product will have better taste and a nice uniform texture. If you need to finish proofing fast then you will need to sacrifice a bit of texture. Best of look :)

James Charles

Agree with Minion cook - I've even let it rise, punched it down and let it rise again. I think it turned out with much more developed flavor. 🙂

Bethany W.

I always leave mine on the counter, unless I am making it the night before, then I put it in the fridge overnight. I haven't noticed a difference, but it might be the type of bread I'm making.

Susan

thank you both, I'll try with fridge next time around :)

James Charles

I was just reading about yeast breads. I read that slow fermentation in the fridge creates more flavor by allowing the dough to trap more of the gas in smaller pockets. I'm no expert by any means, but I thought I'd share that, Best! :)

Rommel Reyes

I do both. For instance, if the proofing time is 60 minutes I proof the dough 40 minutes in the fridge and the last 20 at room temperature. In that way the dough is not too cold prior to baking.