Cold proofing bread: how to use your fridge

October 31, 2026

Let the dough rise slowly in the fridge overnight and the bread gets more flavour, and you decide when it goes in the oven.

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Short answer: Cold proofing means the dough rises slowly in the fridge. Shape the dough, put it in a floured proofing basket, cover it and chill for 8 to 16 hours. Bake it straight from the fridge.

Why prove cold?

More flavour: The dough gets plenty of time, and you can taste it in the bread.
Easier to score: Cold dough is firm and holds its shape when you score it.
You control the timing: Make the dough in the evening and bake when you get up.

Times and amounts

Dough	Yeast	In the fridge
Yeast bread	5 to 10 g fresh yeast per 500 g flour	8 to 12 hours
Sourdough	Usual amount of starter	8 to 16 hours
Wholegrain bread with rye	As for yeast bread or sourdough	8 to 12 hours

These times are a guide. Dough temperature and your fridge play a part.

Step by step

Mix and knead the dough as usual.
Leave it on the worktop until it has started to grow. Yeast dough needs 30 to 60 minutes. Sourdough needs several hours.
Shape the dough into a tight ball.
Flour the proofing basket well and put the dough in, smooth side down.
Cover with a bag or a damp tea towel and put the basket in the fridge.
Heat the oven well, ideally with a pot or baking stone inside.
Turn the dough out onto baking paper, score the top and bake straight away.

Is the dough ready? Press it

When you press lightly with a finger	It means
The dent springs back quickly	It needs more time
The dent comes back slowly	Ready for the oven
The dent stays	Bake straight away

Common mistakes

Dry skin on the dough: It was not covered well enough.
The dough sticks to the basket: Too little flour. Rye flour and rice flour release most easily.
The loaf spreads out: The dough has proved for too long. Shorten the time next time.

Want to try it now? See the recipe for rustic sourdough.

Once the bread is baked

Let the bread cool completely on a rack before you slice it. Put it in the bread bag and put the bag in the fridge. Freeze what you won't eat in time, in the same bag.

Round bread proofing basket379 NOK

Spiral ribs give the classic ring pattern in the flour on the crust. About 20 × 8 cm, supplied without a liner.

See the proofing basket →

Bake & Keep519 NOK

Proofing basket and Bivoks™ bread bag in one set, from dough to finished bread.

See Bake & Keep →

Frequently asked questions

How long can the dough stay in the fridge?

Most doughs do well with 8 to 16 hours. Much longer and it can overproof and spread out.

Does the dough need to reach room temperature before baking?

No. Bake it straight from the fridge. That is when it holds its shape best.

Can I cold proof without a proofing basket?

Yes. A bowl with a floured tea towel does the same job, but you won't get the ring pattern.

Can ordinary yeast dough be cold proofed?

Yes. Use less yeast than usual, so the dough does not rise too fast at the start.

Want to bake a tin loaf? See baking a loaf in a tin.

From dough to fresh bread

Bake & Keep is a proofing basket and a Bivoks™ bread bag in one set.