October 8, 2023 - 9:09am
Baking enriched sourdough straight out of fridge
Sorry for a potentially stupid question, but I am making some heavily enriched sourdough dinner rolls today and wondered if there's any issue with baking them straight out of the fridge? I usually bake my non-enriched doughs straight out of the fridge, but wondered if anything about the butter/milk/egg in this dough would be an issue if the rolls aren't brought to room temperature before baking?
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I bake croissants and @txfarmer’s Sourdough White Sandwich Bread fairly often. Both doughs are well-enriched and spend at least overnight in the fridge. The croissants (with ADY) get at least 1.5 hours of proofing at 75 degrees F before baking. The sandwich bread (sourdough levain only) gets 5-7 hours at room temp. The good news is that I’ve held these doughs for up to 3 days in the fridge. Sooo…suggest you scale up a batch by 25% or more, then hold in fridge until convenient and test a few variations on proof times on test rolls over a few days.
FWIW, if these are commercial yeast doughs, I wouldn’t be surprised if the do fine right out of fridge, with maybe some increased loft with greater proof times. Might vary with roll spacing as well.
Good luck,
Phil