Overnight Sourdough Bulk Fermentation in the Fridge

Описание: In this video, I’m sharing how I made a sourdough loaf using a mix of two white flours — 50% bakers flour and 50% stoneground white flour — and had to split the bulk fermentation overnight. I didn’t plan to cold bulk the dough, but I got tired, so into the fridge it went halfway through.

I’ll walk you through exactly what I did, how the dough behaved, how I brought it back up to temperature the next day, and how it baked up in the end. If you’ve ever wondered whether you can pause bulk fermentation overnight, this one’s for you.

Quick note: I mistakenly referred to one of the flours as wholemeal in the video — but it’s actually stoneground white. The final dough is 100% white flour, just with different textures and milling styles.

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🍞RECIPE SINGLE BREAD (VIDEO USES x8)
250g White Bread Flour
250g Stoneground White Bakers Flour (not wholemeal — as mentioned in the video, but you can use wholemeal instead, the hydration should still work fine)
100g Active Sourdough Starter
10g Sea Salt
400ml Water (82%)

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🔸 My Sourdough Bulk fermentation Guide    • Sourdough Bulk Fermentation Guide: Times &...  
🔸 How I Prepare My Starter Before Mixing    • How I Prepare and Feed My Sourdough Starte...  
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📌 Timestamps:
00:00 – Intro: Sourdough with Split Bulk Fermentation (Overnight in Fridge)
00:35 – Flour Overview: Using 50% Stoneground White Flour + 50% White Bread Flour
01:13 – Preparing the Sourdough Levain (Starter Build)
01:48 – Homemade Proving Setup for Fermentation
02:11 – Quick Recharge: Battery Died on My Scale
02:26 – Weighing Ingredients for the Dough
05:20 – Storing Organic Flour: My Tips
05:36 – Autolyse Stage: Softening the Wholemeal Flour
08:27 – Mixing in the Starter and Salt
10:55 – Starting the Bulk Fermentation Phase
12:11 – First and Only Stretch and Fold
12:58 – First Coil Fold During Bulk
13:48 – Second Coil Fold
14:23 – Third Coil Fold and Splitting the Bulk Fermentation
15:07 – Fridge Temperature for Overnight Bulk Fermentation
15:30 – Next Day: Continuing Bulk Fermentation After Cold Rest
16:30 – Fourth Coil Fold to Warm and Strengthen Dough
17:34 – Fifth and Final Coil Fold
18:14 – Monitoring Dough Temperature Before Preshape
19:38 – Preshaping the Dough Before Final Proof
23:13 – Shaping the Loaves for the Bannetons
26:34 – Final Cold Proof in the Fridge (Banneton Rest)
27:00 – Scoring the Dough Before Baking
28:23 – Baking the Sourdough in the RM2020 Oven
29:52 – Bake Finished: Unloading the Oven
31:55 – Crumb Shot Reveal

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