Skip the refrigerator method and bake your sourdough (2024)

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The refrigerator method is used in all my sourdough recipes to take your loaf through the second rise (proof). It’s perfect for busy people and beginners because you become the boss of bake time and it’s difficult to overproof the dough – you don’t need to understand or test the dough’s readiness before baking. Using the refrigerator is super useful, but you can skip it. Sometimes you just want to bake your sourdough!

You’ll need enough time after shaping for the dough to rise again (1 1/2 to 2 hours) and bake (45 mins). You will also need to know how to tell when your sourdough bread is finished proving and is ready to bake.

All is explained below or you can read How to tell when your sourdough bread is ready to bake – The Poke Test.

You’ll need to pay more attention to the dough signals than the 1.5-2 hours suggested resting time. The temperature of your kitchen is everything and it, plus your dough, will determine the time. Your loaf may take a longer or shorter time to prove in your kitchen.

If you go past the point of maturity, your sourdough will become exhausted, and the loaf will start to deflate like a balloon. There is nothing you can do to rescue it. The result will be a heavy and dense loaf that doesn’t rise in the oven. It has no energy left. If that happens, there is a tip for still baking it below – all may not be lost! This is one reason we recommend and use the Refrigerator Method.

Shape

1. Lightly oil your bench-top (I use spray oil). Grab your risen dough and gently tip it out onto the greased area.

If you made enough for two loaves, cut the dough into two equal halves, using a dough scraper or firm plastic spatula. A sharp knife is probably not the best for using on your bench-top!

Work gently from here. You want to keep as many air bubbles in your dough as possible.

2. Using wet hands, pinch one side of the dough, pull and stretch it up towards the ceiling, then fold it down and into the centre. Pinch the opposite side and do the same, followed by the corners, each time overlapping the previous fold in the centre. This process is like wrapping a present tightly. Pull and stretch 12-14 times.

Bake

6. Brush your loaf generously with water and dust lightly with flour.

7. Using the sharpest knife you have or a razor blade move deeply, quickly and confidently on an angle through the loaf^. If you go slow, the knife will likely drag the dough.

DUTCH OVENS: Carefully take the Dutch oven or casserole dish out of the oven. Remove the lid. Using the baking or parchment paper, carefully lower the dough into the Dutch oven or casserole dish. Replace the lid and bake for 30 mins. After 30 minutes, open the oven and carefully remove the lid from the baking vessel and continue baking for 15 mins or until dark brown. Place the loaf upside down and knock on it like a door. Your loaf is cooked when it sounds hollow.

PIZZA STONES: Slide a wooden* chopping board underneath your dough still on the baking paper. Open your oven and promptly slide the loaf, and baking paper, onto the pizza stone with a fast, firm, forward flick of the chopping board.

Cover the dough inside the oven with an extra large-cake tin turned upside down. Alternatively, place a baking tray with 1cm of boiling water in the bottom on the lowest shelf or even oven floor for some steam. There is no need to do both.**

Bake for 10 minutes at 250°C (480°F), remove the cake tin ‘lid’, reduce the heat to 190°C (370°F) and continue baking for 25-35 mins.

Your loaf is cooked when it sounds hollow as you knock it on the bottom with your knuckles. (Like knocking on a door.)

Don’t have a dutch oven or pizza stone?

Read Faking it – Baking your bread without a Dutch oven or pizza stone

^Slashing the dough controls the oven rise and gives you a more artisan looking loaf.

*WHY USE A WOODEN CHOPPING BOARD?
Wooden chopping boards have no edges, are rigid and won’t crack or melt if they come in contact with the oven shelf or pizza stone.

**WHY USE A CAKE TIN TO COVER THE DOUGH or ADD STEAM TO THE OVEN?
Remember how you had to wet the dough before dusting it with flour and slashing it? Covering the loaf with a cake tin causes the moistened bread to steam. This stops the bread from drying on the surface in the hot oven air, forming a premature crust. So your bread rises more and also gets a great colour, becoming glossy on the surface. The cake tin is removed to allow the crust to form and mature in colour. Adding boiling water to the oven will mimic this same process. You can skip both, however pizza stones without steam will produce a crust with a rustic, matte appearance and your loaves may not grow quite as much.

The Refrigerator Method – adding a little flexibility
Make your own sourdough bread mix

As an avid baker and sourdough enthusiast, I've spent countless hours perfecting my sourdough recipes and techniques. My expertise extends beyond the basic principles, delving into the nuances of fermentation, shaping, and baking. I've experimented with various methods and honed my skills to achieve consistently exceptional results.

The article you've shared discusses the use of the refrigerator method in sourdough baking. This technique is particularly beneficial for busy individuals and beginners, offering flexibility in bake time and reducing the risk of overproofing. Let's break down the key concepts and steps outlined in the article:

1. Proofing and Shaping:

Refrigerator Method: This is a technique that involves placing the shaped dough in the refrigerator for the second rise (proof). It provides flexibility in timing and minimizes the risk of overproofing.
Shaping the Dough:
- Lightly oil the bench-top.
- Gently tip the risen dough onto the greased surface.
- Cut the dough if making multiple loaves.
- Use wet hands to stretch, fold, and shape the dough while preserving air bubbles.
- Place the shaped dough on baking paper, seam underneath, and let it rest for 1 1/2 – 2 hours.

2. Baking Methods:

Dutch Oven or Casserole Dish:
- Preheat the oven to 250°C / 482°F.
- After 45 minutes of proofing, transfer the dough into the preheated Dutch oven.
- Bake covered for 30 minutes, then uncover and bake for an additional 15 minutes or until dark brown.
- The loaf is cooked when it sounds hollow when tapped.
Pizza Stone:
- Preheat the oven to 250°C / 482°F with a pizza stone inside.
- After 45 minutes of proofing, transfer the dough onto the stone using a wooden board.
- Bake for 10 minutes at 250°C, then reduce the heat to 190°C (370°F) and continue baking for 25-35 minutes.
- The loaf is done when it sounds hollow when tapped.

3. Checking Dough Readiness:

After 1 1/2 hours of proofing, perform the "Poke Test" by lightly poking the dough with your finger.
If the indent bounces back quickly, the dough needs more proofing time.
If the indent doesn't bounce back, the dough is over-proofed.
If the indent springs back gently but not completely, the sourdough is ready to bake.

4. Additional Tips:

Handling Over-Proofed Dough:
- If the dough is over-proofed, bake it in a loaf or cake tin to hold its shape.
- Place it gently in the baking vessel without slashing and bake immediately.

5. Tips for Successful Baking:

Brushing and Dusting:
- Brush the loaf with water and dust lightly with flour before baking.
Slashing the Dough:
- Slashing the dough controls oven rise and contributes to an artisanal appearance.
Using a Wooden Chopping Board:
- Use a wooden chopping board for transferring dough into the oven; it's rigid and won't crack or melt.
Covering with a Cake Tin:
- Covering the dough with a cake tin adds steam, preventing premature crust formation.
Matte Appearance without Steam:
- Baking on pizza stones without steam may result in a rustic, matte crust.

In summary, the article provides a comprehensive guide to sourdough baking, emphasizing the importance of shaping, proofing, and choosing the right baking method to achieve a perfect loaf.