sourdough bread, fridge fermentation on the fridge

[Sussan Estela Olaya]

Hi Stravos!
Yes, it’s important to cover your dough during cold fermentation in the refrigerator, especially if it will be there for 24 hours.

Covering it prevents the surface from drying out and forming a crust, which can negatively affect the rise and the final look of your bread.

You can cover it with plastic wrap, a tight-fitting lid if it’s in a container, or even a damp cloth (though that’s less effective for longer fermentations). If you’re using a banneton, the best option is to place it inside a large plastic bag or in a container with a lid.

Happy fermenting, and enjoy your bread!

Best regards