Why only 50% rise during bulk?

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

Can I retard longer than 36 hours?

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

What if my kitchen is cold (<68°F)?

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

Do I need to score cold dough?

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

Technique

intermediate

Cold Retard & Bulk for Fresh-Milled Sourdough

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
Mix dough and let rest 30 min (autolyse) before adding starter and salt.
2
Bulk ferment at 75°F. Perform 3-4 stretch-and-folds in the first 90 minutes.
3
Watch the dough, not the clock — pull at 50% rise with visible bubbles on top and sides.
4
Pre-shape, rest 20 min, then final shape into a floured banneton.
5
Cover and refrigerate at 38°F for 12-36 hours. Bake cold for crisp scoring.