This simple cheat takes a little patience (if you are at work or asleep while it happens: win-win!) but it makes you an instant PRO at proofing! Our process of baking the loaf directly from the fridge makes you the boss of bake time, not your sourdough. It’s brilliant for those times you want to be prepared ahead of time for a special event or an early morning bake, and it’s also perfect for beginners, making this the easy way to proof your sourdough bread like a PRO. Using the refrigerator is called retarding, because it slows down the rising process. (See point #7: 4 keys reasons why your sourdough bread be flat) No baker or oven in the world can fix it. If you miss your sourdough loaf’s peak baking point, it will deflate like a flat balloon. When your dough is ready, it’s ready and all those precious hours of waiting, growing and shaping can all go wrong right here. You have to be around for this… sorry, you don’t have an option! You need to know how to work with the temperature of your room and the maturity of your dough to coordinate the heating of your oven so they are both ready at the same time. Proofing your sourdough loaf (taking it through the second rise) can be a bit tricky. Pantry Sourdough Starter – Bread Recipe.
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