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Just Fresh Milled
Technique
intermediate

Cold Retard & Bulk for Fresh-Milled Sourdough

A floured dough round in a cane banneton, covered and resting on a refrigerator shelf for an overnight cold retard.

Bulk ferment fresh-milled sourdough at 75°F for 4-6 hours until 50% risen, then shape and cold-retard at 38°F for 12-36 hours before baking directly from the fridge.

Key Takeaways

  • Pull bulk at 50% rise (not 100%) — enzymes keep working in the fridge
  • Cold retard 12-36 hours; longer = more sour
  • Bake straight from fridge for the best scoring and ear
  • Use a clear container with a marked line to track rise visually
  • Warm kitchens (>78°F): shorten bulk to 3-4 hours

Summary

How to time and temperature-manage bulk fermentation and cold retard for fresh-milled sourdough to develop flavor without overproofing.

Steps

  1. 1

    Mix dough and let rest 30 min (autolyse) before adding starter and salt.

  2. 2

    Bulk ferment at 75°F. Perform 3-4 stretch-and-folds in the first 90 minutes.

  3. 3

    Watch the dough, not the clock — pull at 50% rise with visible bubbles on top and sides.

  4. 4

    Pre-shape, rest 20 min, then final shape into a floured banneton.

  5. 5

    Cover and refrigerate at 38°F for 12-36 hours. Bake cold for crisp scoring.

Frequently Asked Questions

Fresh-milled enzymes continue fermenting in the fridge. A full bulk plus retard overproofs and produces a flat, gummy loaf.

Past 48 hours, gluten degrades and the loaf loses oven spring. 24 hours is the sweet spot for most home bakers.

Extend bulk to 6-8 hours and place dough near a warm spot (top of fridge, oven with light on).

Yes. Cold dough scores cleaner and holds the cut, giving you a dramatic ear when it springs in the oven.