Stories, Insights, and Tips

One of the easiest ways to change the flavor, texture, and timing of your sourdough bread is the temperature at which you proof it. Bakers generally choose between warm proofing (room temperature) and cold proofing (in the refrigerator). Both work beautifully, it just depends on the results you’d like. 

Warm proofing happens at room temperature, usually after shaping the dough. Because fermentation is more active in warmer temperatures, the dough rises faster–often in 1-3 hours depending on your dough and how warm (or cool) your kitchen is.

Warm proofing tends to produce bread with a milder flavor and softer crumb. It’s also a good option when you want to bake the same day as you mix the dough. The downside is that the shorter length of timing can be less forgiving, and your dough could overproof if you’re not paying attention.

Cold proofing slows fermentation by resting shaped dough in the fridge for 8-24 hours. The slower rise allows the dough to develop deeper flavor and better structure. Many bakers find it also helps to create a more open crumb and easier scoring. 

There’s no “right” way to proof, and many bakers use both methods depending on their schedule and desired outcome. If you want a quicker bread with a mild flavor, try warm proofing. If you want deeper flavor and easier scoring (and have more time on your hands), the fridge is your best bet. 

Tips and Tricks:

1. Cold dough scores better: If you struggle with scoring, try scoring and baking straight from the fridge. Cold dough holds its shape and opens more cleanly.

2. Watch the dough, not the clock: Fermentation speed depends on temperature, starter strength, and hydration. Look for dough that feels airy and slightly puffy.

3. Typical cold proof window: Most sourdough loaves cold proof well for 12-18 hours, though some can go up to 24 hours.

4. Use bannetons or bowls: Proofing baskets and bannetons (or bowls lined with floured towels) help the dough hold its shape during both warm and cold proofing. (We linked our Challenger Breadware Banneton below.)

5. Try both methods! An easy way to learn which  you prefer is to make two loaves! One option: split your dough, warm proof one half and cold proof the other half. Bake and compare!