Can You Leave Sourdough to Prove Overnight?

Yes, you can leave your sourdough to prove overnight both on the counter and in the fridge. The specifics depend on the ambient temperature, the dough's temperature, and the amount of starter you're using.

Factors Affecting Overnight Proofing

The temperature of your room, the temperature of the dough, and the amount of starter all play crucial roles in the proofing process. In England, where temperatures typically range from 5°C to 20°C, it is common to proof the sourdough for about 18 hours—both the production proof and the final proof. However, if you live somewhere with higher temperatures, such as New Delhi, where temperatures can range from the high 30s to low 40s, you might need to find a cooler spot to avoid over-proofing.

If the temperature of your home is relatively warm, you should use less starter to prevent excessive rising. I usually proof my sourdough in the fridge, but I've also done it on the countertop.

I find that proofing in the fridge is preferable, as it slows down the fermentation process and prevents the dough from rising too much. If you choose to proof it on the countertop, you need to be more cautious and ensure the dough doesn't rise too much.

Safe and Efficient Proofing Methods

Whether you can leave your sourdough to proof overnight depends on your circumstances. You can either leave the dough to proof without refrigeration if it will be ready when you need it, or you can make the dough so it proofs overnight.

I once took a loaf out of the oven just five minutes ago, and it was still proofing on the countertop overnight. If the environment is too warm, you can refrigerate the dough to ensure it proofs correctly overnight. In general, the longer you proof your sourdough, the better the flavor. However, it's crucial to monitor the dough if you have not done it many times with the same recipe.

My Proving Technique

My technique involves using a starter (150 grams of starter, 200 grams of flour, 120 grams of water) to make a levain at 9:00 PM. This levain is then used to make the dough (400 grams of flour, 300 grams of water added to the levain) at 10:00 AM and allowed to prove until around 4:00 PM. This timing is very temperature-dependent, so you may need to adjust the times based on your specific environment.

While precise measurements are helpful, they are not critical. Sometimes I use a stiffer starter, and sometimes a wetter one, depending on the conditions and my preferences. The key is to observe the dough and avoid over-proofing as much as possible.