By using the fridge for bulk fermentation as well as proofing this timetable for sourdough bread can be worked into a normal working day.

If you are brand new, you might want to check out the bread basics first.

For creating this timetable I mostly used my rustic sourdough bread recipe, though you can replace it with most other sourdough recipes.

Timetable

Evening Heavy

This timetable uses a day long bulk fermentation in the fridge. It is trimmed so all work (other than feeding the levain) is done in the evening. Feel free to add a 12h proofing period (in the fridge) and bake the next morning or to shift everything 12 hours in case you are a morning person.

first day

• 7am feed levain
• 17pm autolyze
• 18pm mix dough
• until 20pm: bulk fermentation at room temperature
• until next day: bulk fermentation in fridge (3 degrees) second day
• 17pm pre shaping
• 17:30 shaping
• 18pm pre heating oven
• 19pm baking
  • 20min covered (250 degrees)
  • 20min uncovered(220 degrees)

Previous Testing & Failing

I have to admit, it was quite a process for me to figure out how to get a long fermentation in the fridge working. Nothing that I’m proud of, though also nothing to be ashamed.

Ill leave the failed tests here, maybe somebody will find them useful. Or funny. Yours to decide.

v1

• 17pm feed levian

• 20pm autolyze

• 21pm mix dough

• bulk fermentation in fridge (3 degrees)

• 17pm shaping

• proofing in fridge (3 degrees)

  • you can either let it proof 2 hours and bake it the same day or let it proof over night and bake the next morning

• 1h oven preheating (250 degrees)

• baking

  • 20min covered (250 degrees)
  • 20min uncovered(220 degrees)

  

The bread did not ferment enough and was a bit doughy in the middle. Try to increase the temperature for the next bulk fermentation to increase the fermentation. Potentially let the dough warm up a bit before shaping (?).

v2

• 45 min autolyze
• 4h bulk fermentation (room temperature)
• 12h proofing (fridge 3 degrees)
• baking (with preheated oven)
  • 20min covered (250 degrees)
  • 15min uncovered(250 degrees)

To figure out the problem of the first version I tried this loaf with a 4h bulk fermentation at room temperature. Different to the other one, this one turned out great. Potentially the dough should rest a bit before put in the fridge?

The crumb on this one was quite well distributed. The crust was very well developed and the bread super soft.

v3

Following ip the last tests I tried a bulk fermentation in the fridge but proofed at room temperature.

I checked the dough in the fridge after 24h, but it seemed to have not fermented enough (still hard, no air). So I let it in for another 12h (36h bulk fermentation in total) but the result was really bad. Either the 24h are way too long at 3 degrees or the fermentation did not start at all.

A lot of people have success with the 24h in a cold fridge, though maybe they get the fermentation started before already due to rest times in between slap and folds??

The result was ok taste wise, but one of the worst consistencies I have had in ages.

Next time: either shorten the bulk fermentation in the fridge to 12h or start the bulk fermentation with 1h at room temperature followed by 24h fin the fridge.

v4

This time I went for a 12h bulk fermentation in the fridge (3 degrees). I tried a different shaping method and there for reduced the hydration to 70 percent. The shaping was not that successful as the crust ripped open multiple times and not only at the cut. The big air pockets most likely are also a result of bad shaping.

Fermentation wise I think it was a bit under fermented.

Next time try to let it ferment 1h at room temperature and then 12h in the fridge.