Cold fermentation is the controlled, slow fermentation of dough at refrigeration temperature. Chilling slows yeast activity while enzymes continue to modify starches and proteins. This extends the fermentation schedule, can improve flavour and dough handling, and allows production to be planned ahead. In sourdough, lactic-acid bacteria also remain active at low temperatures, although their activity is slowed.
After mixing and, when appropriate, an initial room-temperature bulk fermentation, the dough is covered and refrigerated. The dough continues to ferment slowly; the rate depends on dough temperature, refrigerator temperature, yeast quantity, hydration, preferments and dough composition. It is then portioned, shaped or allowed to warm and proof according to the formula.
Cold fermentation describes the broader process of fermenting dough under refrigeration. Cold proofing usually refers more specifically to the final rise after shaping. A dough may undergo a cold bulk fermentation, a cold final proof, or both, depending on the production plan.
Chef’s tip: Track dough temperature and volume rather than relying on a fixed number of hours. A refrigerator slows fermentation; it does not stop it completely. Cover dough to prevent a dry skin and avoid overfilling containers as the dough expands.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
