Like so much of my sourdough bread making, this reminder of how delicious a long prove can be, came about by accident. I’d started that day’s bread and had to go out for the day so I had to stick it in the fridge and pick up where I’d left off the day after.
Although the resulting bread was over-proved (see pic) the taste was sensational. You can tell when the bread is over proved because it has that ‘false ceiling’ look (I don’t know if that’s an accurate description but it is what I call it..), where the bread has risen up and can’t sustain its own, early, promise.
I’ve been baking sourdough for over a decade now and, as Dan Lepard so brilliantly put to me one day, sometimes we let success hinder progress. I know my shaping could do with (more) work, but I’ve grown lazy. And because I can make bread, now, I haven’t experimented much. And whilst my sourdough tastes good, a longer prove really improves the flavour.
I don’t do it very scientifically. Sometimes I start the bread with starter/water/flour/salt and leave it, unmixed, for a few hours. Sometimes I’ll take it to the first one hour rise phase and then put it in the fridge overnight and carry on the next day. Sometimes I start it, mix it up roughly and leave it til the next morning (in the fridge) – but if you rest if for a long time and the dough isn’t totally smooth, make sure it’s well covered, otherwise, as per point 2 below, you can get hard bits.
There are no hard and fast rules, but a few things to remember:
- You need a good starter to do prolonged proving, so one that’s been refreshed in the last twelve hours.
- Don’t leave it at the first (unmixed) stage for too long as hard lumps will form that will be hard to eliminate. Ask me how I know.
But other than that, just experiment. What can go wrong? Put it in and out of the fridge over a couple of days, see what happens. When I’ve finally shaped it, I leave it at room temperature for a few hours before putting it (back) in the fridge for its final rest. I tend to try to always cook it from fridge cold as it’s easier to handle and slash.
The mixture I’ve used recently has been 425g white bread flour with 75g rye. I had previously shied away from prolonged proving with white flour but it seems to be okay. If you need more information about sourdough do a search for sourdough in the search bar or select it in the drop down category menu on the right hand side of this page. If you’re new to it here is a step by step guide I did some years ago.
And if you’re totally new to it and fancy a try, do what I did many years ago: buy Dan Lepard’s excellent The Handmade Loaf. In terms of bread-making it changed my life.