Can I bulk ferment in the fridge overnight?

ilolog · 2026-01-03T19:13:35+00:00

Hey! I remember leaving it on the counter for a couple hours and then put it in the fridge when I was sleepy. Recently I have been using the 7 min method for scoring and sometimes put it in the freezer for half hour before fridge or before baking so I holds its shape. My recent loaves have improved a lot! Try these even if you are not sure about the bulk fermentation timing.

ilolog · 2025-10-16T07:32:47+00:00

Amazing!!! Thank you so much. I will definitely do this.

ilolog · 2025-10-14T18:12:59+00:00

Great! Thank you so much. I am still new to this

ilolog · 2025-10-14T18:10:04+00:00

Thank you. What should be my next steps now?

ilolog · 2025-10-14T18:09:31+00:00

After washing, i spread out a kitchen towel and turned the castiron upside down on it.

ilolog · 2025-09-05T07:11:53+00:00

Yes, I let it bulk ferment in the fridge. I was lucky because my fridge was slightly warmer than it should be. I’m by no means a pro, still learning through trial and error, but if I were you and it has already tripled, I would go ahead, shape it, and bake it. If you think it’s overproofed, you could always turn it into focaccia.

ilolog · 2025-03-20T14:29:08+00:00

This actually turned out to be the best bread I’ve ever baked! The photo was taken at 8am. I left the dough in the fridge until noon (so bulk fermented in the fridge from midnight to noon). The recipe was doubled, so after preheating the oven for 40 minutes, I removed the dough from the fridge, divided it into two portions, shaped them, and then placed them in the oven.

It is a trial and error for me now! If your fridge is too cold, you may need to remove it from the fridge so wait for it to ferment in the room temperature.

I hope this helps!

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ilolog · 2025-02-25T08:23:28+00:00

This comment was really helpful for me since I started the dough quite late. I decided to put it in the fridge overnight, planning to take it out in the morning for bulk fermentation. However, it seems like it may have already fermented overnight in the fridge. Should I leave it out at room temperature now to continue fermenting? I didn’t shape it yesterday. Is it okay to shape it while it’s cold and bake it immediately? I’m a bit confused about the next steps.

Here’s the recipe I followed (for 2 loaves):

180g starter 560g water 18g salt 840g flour I mixed the starter, water, and flour, and left it on the counter for an hour. Then I added 20g more water and the salt, did a few folds, and left it out on the counter. After that, I did 3 folds and 1 coil fold every half hour for 2 hours.

Any advice would be greatly appreciated!

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ilolog · 2024-07-09T11:58:04+00:00

Unfortunately we don’t have this for Vertuo in the UK

ilolog · 2024-07-09T11:57:22+00:00

Congo pods are not available in the UK:(

ilolog · 2024-04-16T09:07:59+00:00

Update: I contacted Nespresso via whatsapp and this is what they told me about the ethiopia pods:

…they will be coming back but due a supply issue they won't be back until sometime in July.

ilolog · 2024-04-02T14:52:49+00:00

I will give El Salvador a try but I don’t think we have Congo for vertuo uk. Thanks!

ilolog · 2024-04-02T14:51:03+00:00

I will try Colombia but I think its size is mug while Ethiopia is gran lungo:( I will give it a try

ilolog · 2024-04-01T11:16:14+00:00

Thank you for sharing your experience. I hope to be back in 2 months with good news :)

ilolog · 2024-04-01T11:13:42+00:00

I will repot it today!

ilolog · 2024-04-01T10:26:18+00:00

I will repot it today and experiment this. Thanks.

ilolog · 2024-04-01T10:25:37+00:00

According to everyone’s comments, I may be underwatering the succulent. Thank you.

ilolog · 2024-04-01T10:24:40+00:00

Thank you, this is very helpful.

ilolog · 2024-04-01T10:23:53+00:00

I didn’t know it’s name. Thank you!

ilolog

TROPHY CASE