How Long Does It Take for Bread to Ferment
The Typical Bread Recipe Calls for Fermenting the Dough on the Counter. but We Often Let the Dough Ferment in the Refrigerator—Usually for at Least 24 to 48...
The typical bread recipe calls for fermenting the dough on the counter. But we often let the dough ferment in the refrigerator—usually for at least 24 to 48 hours and sometimes up to 72 hours—because we’ve found that we get more flavorful results.
How long should bread be fermented?
Put dough in a lightly oiled bowl and let ferment at room temperature for 1-2 hours (longer if room is cooler, shorter if room is warm). Fold all four corners of the dough into the center and flip over in bowl. Cover and place in refrigerator for at least 12 hours, up to 24 hours.
How do you know if bread is fermented?
Smooth surface – there should be no shagginess in the texture of the dough, it should smooth and almost shiny at its surface. A domed surface – the top of the dough should looked domed, indicating it is still growing and has strength left in it. If it becomes flat or collapses, this is a sign it has over fermented.
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