Tried making sourdough with a 12 hour cold proof and got a brick instead of bread

Iris Dixon · 2026-10-21T21:05:03.494341+00:00

Followed a recipe from a baking group saying to put the dough in the fridge overnight for "better flavor." Pulled it out next morning and the thing had barely risen at all, baked it anyway and ended up with something closer to a hockey puck than a loaf. My kitchen was around 64 degrees that night, so I think the cold slowed everything down way more than the recipe assumed. Wondering if I should just let it sit on the counter longer next time or if cold proofing is a waste for my setup. Has anyone else had a cold proof totally flop like this?

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Tried making sourdough with a 12 hour cold proof and got a brick instead of bread | Ask Anything - Babble Community