Same Day Bake vs Next Day Bake: Sourdough Experiment

Here is a research project I recently conducted on the same day bake versus the next day bake, and I wanted to share my findings with you.

Many sourdough bakers wonder whether it is worth refrigerating dough overnight or if baking on the same day can produce similar results. While both methods are commonly used, there are many opinions about which one creates the best loaf. Some bakers believe that a longer cold fermentation develops a more complex flavor and improves the texture of the bread. Others prefer the convenience of a same-day bake and argue that excellent results can still be achieved without an overnight rest.

Curious about these differences, I decided to perform my own side-by-side comparison. To make the experiment as fair as possible, I used the same recipe, ingredients, and mixing method for both loaves. The only significant variable was the fermentation schedule. One loaf was baked on the same day after completing bulk fermentation and proofing, while the second loaf was refrigerated overnight and baked the following day.

My goal was to evaluate several characteristics, including oven spring, crumb structure, crust development, flavor, aroma, and overall appearance. I also wanted to determine whether the additional time required for an overnight fermentation produced noticeable improvements that would justify the extra planning.

The results were both interesting and informative. While each loaf had its own strengths, the differences were not always as dramatic as many bakers might expect. By documenting the process and comparing the final products, I gained a better understanding of how fermentation timing influences sourdough bread and how bakers can choose the method that best fits their schedule and preferences.

Dough

• 74% hydration, 
• 90% bread flour
• 10% whole wheat flour
• 20% levain
• 2% salt

You can learn how to make sourdough bread from scratch here.

I started with the whole piece of dough. Performed 4 stretches and folds every 40 minutes, then 30 minutes final warm proof (up to 40% rise), then split 2 equal parts, preshaped, left to rest 30 minutes, then shaped and transferred into a proofing baskets.

The two dough pieces were treated differently:

Loaf #1

It was left to proof for 40 minutes at a room temperature, then it was moved to the freezer (for 45minutes).

The freezer part was supposed to help with scoring.

While the dough was still in the freezer, I preheated the oven (500F for 45 minutes).

Then right from the freezer dough was scored, and baked in The Challenger Bread Pan at 500F for 15 minutes with lid on, then at 450F for 20 minutes without the lid.

Loaf #2

After shaping, it was moved to the fridge (40F/4C) for 18 hours. Then right from the fridge the dough was scored, and baked in The Challenger Bread Pan at 500F for 15 minutes with lid on, then at 450F for 20 minutes without the lid.

Here are the results:

Loaf #1 

• didn’t get any ear, I still find it hard to score the loaf even after the freezer. Most likely it’s just my lack of experience scoring the soft dough.
• didn’t get any blisters 
• The crumb was open , but still tighter than we used to see after cold fermented dough.
• The crumb got soft faster after baking, lost its crunchiness.
• No sour flavor at all, had rather bold flavor.

Loaf #2 

• Ear ✔️
• Blisters ✔️
• Open even crumb ✔️
• Crusty crust ✔️
• Deep flavor ✔️

Conclusion

• Both loaves turned out great, my kids loved loaf #1 for the bolder flavor and soft crust. Also they liked the crumb with less holes, so Nutella could be spread evenly 😁

• For me, of course, loaf #2 was the winner.

It took more time to make, but it was definitely worth it.

I know that in order to do a proper scientific test you have to perform at least 3 trials. This was my first one and more to come 😊

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