The Secret to a Perfect Sourdough Rise – Why Cold Dough Holds Its Shape Better

If you’ve ever baked sourdough and wondered why your cold dough rises better than when left at room temperature, the secret lies in the science of fermentation and gluten structure.

Why Baking Cold Dough Works Best:

1. Cold Dough Holds Its Shape Better

• When sourdough is cold, the gluten network is firm and structured, preventing the dough from spreading.

2. Avoiding Over-Proofing

• Leaving dough out at room temperature for too long weakens its structure, leading to flat loaves.

3. Scoring Cold Dough = Better Oven Spring

• Cold dough holds its scored cuts well, helping control expansion in the oven.

4. Cold Oven Baking Enhances Rise

• Placing dough in an unheated oven and letting it warm gradually allows for maximum oven spring.

So, the next time you bake, try shaping and scoring your dough straight from the fridge. You may just find that this method produces a taller, well-risen, and more structured loaf!

Bibliography:

• Calvel, R. (2001). The Taste of Bread. Springer Science & Business Media.
• Hamelman, J. (2012). Bread: A Baker’s Book of Techniques and Recipes. John Wiley & Sons.
• Reinhart, P. (2011). The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread. Ten Speed Press.
• Sugihara, T. F., Kline, L., & Miller, M. W. (1971). “Microorganisms of the San Francisco Sourdough Bread Process.” Applied Microbiology, 21(3), 456–458.