Fermentation
Understand dough in the refrigerator
Why did my refrigerated dough overproof?
Putting dough in a refrigerator does not instantly cool its centre.
Understand the process
Dough releases heat progressively. Thickness, container, fridge load and air circulation affect cooling. The appliance display does not describe the dough core.
Cold slows fermentation, but the outcome depends on the product and actual temperature. Maturity on entry and cooling time can explain drift better than overnight duration alone.
Step by step
- Measure dough on entry and record fermentation stage.
- Record batch weight, tub depth and position.
- Check actual fridge temperature with suitable equipment.
- In a trial, track core temperature while limiting contamination and handling.
- Compare morning maturity before changing starter quantity.
What to record
- Dough temperature on entry and at checks
- Stored mass and depth
- Rise and strength on removal
PROPOSED EXERCISE · VALIDATE IN YOUR CONDITIONS
One trial, one variable
Usual tub and arrangement.
Same quantity split between shallower tubs, unchanged formula.
Keep comparable
Same entry stage, refrigerator and duration.
What to look for
Compare cooling rate and maturity: geometry is the tested variable.
Record unexpected differences, then repeat before adopting a change.
Mistakes to avoid
- Treating cold as an immediate stop.
- Comparing different dough depths without recording them.
Conditions of use
Technical tracking does not replace hygiene rules. Dough with eggs or milk needs an appropriate process.