Cold Proof vs. Warm Proof: Choosing The Right Rise For Your Sourdough

One of the easiest ways to change the flavor, texture, and timing of your sourdough bread is the temperature at which you proof it. Bakers generally choose between warm proofing (room temperature) and cold proofing (in the refrigerator). Both work beautifully, it just depends on the results you'd like. 
 

Warm proofing happens at room temperature, usually after shaping the dough. Because fermentation is more active in warmer temperatures, the dough rises faster–often in 1-3 hours depending on your dough and how warm (or cool) your kitchen is.

Warm proofing tends to produce bread with a milder flavor and softer crumb. It's also a good option when you want to bake the same day as you mix the dough. The downside is that the shorter length of timing can be less forgiving, and your dough could overproof if you’re not paying attention.
 

Cold proofing slows fermentation by resting shaped dough in the fridge for 8-24 hours. The slower rise allows the dough to develop deeper flavor and better structure. Many bakers find it also helps to create a more open crumb and easier scoring. 

There’s no “right” way to proof, and many bakers use both methods depending on their schedule and desired outcome. If you want a quicker bread with a mild flavor, try warm proofing. If you want deeper flavor and easier scoring (and have more time on your hands), the fridge is your best bet.