The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Cool rise question

Teresa_in_nc's picture

Cool rise question

After reading the articles by SourdoLady I have a question about using a cool rise in the fridge after shaping the loaves:

Would a rise at a cool room temp, say 50 degrees F, be food safe and achieve the same long, flavor developing rise as in the fridge at colder temperatures?

I simply don't have room in my refrigerator to store two loaves of bread rising on a large sheet pan. But I have an unheated laundry room off the kitchen that stays between 40 and 50 if I don't leave the door open to the kitchen.

Any advice is appreciated.


Floydm's picture

Yes, you should get great flavor out of a long, slow rise at 50 degrees.

I might think twice about leaving out a dough enriched with a lot of daily or eggs, but a dough consisting of grains, water, salt, yeast, and perhaps a little oil should be quite safe left out overnight. At least I've never heard of anyone running into any problems from such a bread.

SourdoLady's picture

Sourdough is naturally acidic and therefore it inhibits the growth of bad bacteria which would cause spoilage. There is no worry about leaving it in a 40 or 50 degree room overnight. I don't do this with doughs that contain eggs, as Floyd mentioned, but I have done it with doughs containing milk in the powdered form before mixing.

Yes, the cool room rise will develop the flavor just as it would in a refrigerator. You are slowing down the yeast activity in order to allow the flour and liquid time to ferment and that is where the flavor comes from.

Teresa_in_nc's picture

Thank you for your prompt replies. It helps to have confirmation from those with more experience. The usual bread recipes that I make do not contain eggs. I'll try this soon and report back my findings.

Teresa_in_nc's picture

Today I attempted to bake two loaves of gahtan's sourdough recipe but met with distinct failure. I don't think it was the recipe, I think I didn't add "enough flour to make a nice workable dough" as the recipe stated.
I was aiming for a chewy bread with nice big voids and what I got was a very, very, slack dough that rose nicely in the mixing bowl, but didn't hold it's shape when I attempted to form it into loaves.
I'll chalk this up to experience. Was too ashamed to take photos.....