Can You Bake Sourdough Straight From The Fridge?

Can You Bake Sourdough Straight From The Fridge?

Sourdough is cold-proofed bread dough that has been allowed to ferment. Can sourdough be baked straight out of the fridge? Do I have to heat the oven? Find out as you keep reading.

Yes, you can bake cold sourdough. It can be put in an oven straight out of the fridge. Sourdough can be baked cold in a hot oven while still achieving a good result. This result is better when a few extra minutes are added to the baking duration to achieve sourdough baking fully.

Sourdough Explained

Sourdough is a naturally leavened bread. It implies it was not leavened with commercial yeast or any other leavening agent. It utilizes a fermenting starter. The starter is a mixture of fermented flour and water with fermentation occurring with wild yeast and bacteria. 

Baking Sourdough The Right Way

Your required ingredients are flour, salt, water, and other ingredients of choice. All these can be mixed properly. The starter is required in the recipe.

This is initially prepared a few days before the sourdough is made; say 3-5 days earlier. It requires an equal ratio of water and flour. Stir continuously with a wooden spoon for a few minutes and keep it p at room temperature. Keep your starter in a glass jar, or plastic container.

Keep feeding the mixture daily. Once the starter has doubled in size with a strong scent and thick consistency, it is ready to use.

The flour required does not have to be the same as the starters. Grain-based flour can be used or white flour, especially for beginners. There are easy recipes to use such as the cornbread recipe with available ingredients.

Use the already prepared starter with the bread batter. After mixing, allow rising at room temperature or a higher temperature. Then you can go ahead to cold-proof your sourdough. 

The sourdough can be scored. You can score the sourdough, by making patterns on it. 

What Happens with an over-puffed Sourdough?

Sourdough is allowed to rise at a particular temperature after being mixed and shaped.

It is given a rest in the refrigerator, this allows for the development of flavors, but allowing it to override will give little or no room to rise while baking. This might result in a flat sourdough eventually. If you happen to have a cold sourdough that is overly puffed or overrisen, load it into the oven immediately, avoiding steam.

It is not necessarily waiting for room temperature.

Temperature Tips For Making Sourdoughs

Cold sourdough has probably been in the refrigerator for a while; it has assumed a cold temperature. It is a tendency to bake the sourdough h a higher temperature to compensate for the cold.

This is not necessary as it will only result in burning the sourdough. The sourdough should be baked at the appropriate temperature; it will assume the oven temperature and begin to bake.

In baking sourdough, regulate the oven temperature to about 449.6°F (232°C) for a longer time. You could preheat the oven with a lower temperature and regulate the appropriate temperature at a slower pace and for a longer time. 

Another thing to consider is the size and shape of the sourdough. In baking small and thin sourdough bread, temperature and baking duration need not change. If otherwise baking a bigger and round sourdough, the temperature needed may be increased or the bake duration increased.

To avoid underbaking or burning sourdough, the right temperature and baking time should be used. 

In checking if the sourdough is properly baked, there is the customary way of using a wooden pick dipped into the bread. Another way to know is to use a thermometer to check the internal temperature of the loaf. Once it clocks about 85-88°C, then the sourdough is good to go.

person taking loaf of bread from wooden cutting board
Photo by Marta Dzedyshko on

Frequently Asked Questions

Is Sourdough gluten-free?

No, sourdough is not gluten-free. Baking sourdough requires flour.  Different types of flour can be used such as plain flour, wye, etc. Many recipes require flour that contains gluten e.g. plain flour.

As A Vegan, Can I Eat Sourdough?

Sourdough can be included in a vegan diet. The ingredients used are mostly vegan, usually flour, butter, sugar, and others. Many recipes contain vegan ingredients

What is Cold Proofing?

It is an act of slowing down the rising of the sourdough; this is done a few hours after baking or overnight. It helps to preserve the dough especially if you are baking the sourdough at a later date.

Can I Use The Freezer For A Sourdough?

You can freeze the sourdough and starter as well. . You can store a sourdough in the freezer in a loaf pan. Despite freezing, you can bake directly without a problem. This can also be left at room temperature for some minutes but this will require that the due processes were followed and the dough did not overrise at the first rising. 

How Long Does It Take For A Cold Sourdough To Attain Room Temperature?

If you have to allow your sourdough to attain room temperature, it does take a couple of minutes. You can leave your sourdough out in a clean bowl for twenty minutes or more. Check properly before use to ascertain if it has attained room temperature. 

What Happens When I Increase The Oven Temperature in baking A Sourdough?

If the oven temperature is increased to bake a cold sourdough, the surface of the sourdough is quickly heated up. This happens faster than the heating of the inner part of the sourdough. The prolonged exposure to the hotter temperature makes the surface too crusty and eventually burnt. At this rate, the sourdough might have probably not been properly baked.

Why Does My Starter Have A Clear Liquid At The Top?

The clear liquid is a result of alcoholic fermentation. It is called “hooch” This is a signal to feed your starter. You can either discard or stir the mixture before feeding the starter. Be sure to check for other growth; if you observe molding growing, then discard the starter.

Final Thoughts

Sourdough can be baked cold in a hot oven straight out of the fridge.

The degree of rising should be considered in determining when to place the dough into a hot oven or the sourdough might rise and fall flat.

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