Is it worth resting dough overnight or does it just dry out?

I tried resting my sourdough in the fridge for 18 hours last Thursday after a friend swore it gives better oven spring, but the top crust came out all leathery and hard. Then my neighbor said she never rests more than 4 hours and her loaves are perfect every time. What's your take on overnight proofing versus a short rest?

2 comments

2 Comments

walker.max18d ago

Wait, so with your sourdough specifically, do you think it's the same for yeasted doughs? I've been playing around with this too, and my biggest issue is that after 12 hours in the fridge, my dough gets this weird sour tang I don't always want. How does wrapping it in plastic affect the fermentation speed versus just letting it breathe a little?

derek_schmidt618d ago

...actually, I found the secret is all about how you wrap it. If you leave it uncovered or just use a damp towel, yeah, it'll get that leathery skin, but pop it in a sealed container or wrap it tight in plastic and even 24 hours works beautifully for me. The longer rest changes the gluten structure in a way that gives a better crumb, but you gotta trap that moisture or you're just making jerky.