Skipping refrigerator?

What if you work from home and could oversee a non-refrigerated rise during the day (after the mixing and kneading step)? What would the first countertop/covered rise time be? Thank you!!

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Rye Sourdough
Recipe question for: Rye Sourdough

3 Comments

DrewYoung September 14, 2019
Refrigerator plays a very vital role in both domestic as well as in the commercial places like in a home, hotel, restaurant, etc as it is the best cooling unit that allows us to store perishable foodstuff. There are various food items that need a lower temperature in order to last for a longer period of time. Another benefit of having a refrigerator is that it reduces the growth of bacteria which is very harmful to human health. I also have a refrigeration system in my restaurant that allows me to serve quality food to the customers. In order to run my refrigerator smoothly, I always used to hire commercial refrigeration service Santa Barbara team that provides the best refrigeration service. One can also check this site https://www.santabarbarahvaccontractor.com/commercial_refrigeration.html if you are looking to provide proper maintenance service to your refrigerator.
 
Stephanie B. April 21, 2019
It would really depend on what your room temperature at the time is and how active your starter is. If you're at home and have the time to check on it, go by look/feel of the dough rather than times. A safe bet is to let your dough rise by 50% - maybe check it at about an hour and a half.

The cold 8h fermentation does a lot for the flavor of the bread though. If you're going for a stronger tasting sourdough, I wouldn't skip the cold fermentation.
 
Nancy April 21, 2019
I've had similar experience, though sometimes need 2-3 hr at room temp.
Also doughs in the fridge can tolerate a full overnight (12 hr) to about 2 days as long as you punch it down at regular intervals (about 8-12 hr) to prevent the yeast from over-expanding and collapsing.
 
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