Unpopular opinion: Letting dough rest overnight is overrated for home bakers

I tried it for a month straight making sourdough in my little apartment kitchen in Austin. Honestly, the texture was barely different than my usual 2-hour rise, and the extra time just meant I kept forgetting to bake it. Who else has wasted a whole day on a method that didn't really change the end result?

3 comments

3 Comments

hannah3201mo ago

Mildly better crust, not worth the counter space it took up for 12 hours.

michael_green441mo ago

Yeah, the crust difference was so minor that I just went back to my 2-hour rise too.

gavin4691mo ago

Oh man, I gotta say I see it totally different. I mean, for me the overnight rest made the crust way crispier and gave the crumb that nice open, airy look I couldn't get with a short rise. Maybe it's my apartment humidity or the flour I buy, but I noticed a clear difference in how the dough handled too, it was way less sticky and easier to shape the next morning. I get that it takes up counter space, but I just pop a bowl in the fridge overnight and it's not really in the way. I'd say give it another try with a wetter dough, it might just click for you.