Overnight Sourdough Bulk Fermentation in the Fridge

In this video, I’m sharing how I made a sourdough loaf using a mix of two white flours — 50% bakers flour and 50% stoneground white flour — and had to split the bulk fermentation overnight. I didn’t plan to cold bulk the dough, but I got tired, so into the fridge it went halfway through. I’ll walk you through exactly what I did, how the dough behaved, how I brought it back up to temperature the next day, and how it baked up in the end. If you’ve ever wondered whether you can pause bulk fermentation overnight, this one’s for you. Quick note: I mistakenly referred to one of the flours as wholemeal in the video — but it’s actually stoneground white. The final dough is 100% white flour, just with different textures and milling styles. 🔔 Don’t forget to subscribe for more sourdough tutorials, bakery vlogs, and baking tips! 💬 Have questions? Drop them in the comments—I love chatting with fellow bakers. 📄 Grab my free Sourdough Production Sheet here: https://urbantreats.com.au/sourdough-... 🍞RECIPE SINGLE BREAD (VIDEO USES x8) 250g White Bread Flour 250g Stoneground White Bakers Flour (not wholemeal — as mentioned in the video, but you can use wholemeal instead, the hydration should still work fine) 100g Active Sourdough Starter 10g Sea Salt 400ml Water (82%) My Equipment Videos: 🔸 My Microbakery Oven Review    • RackMaster RM2020 After 3 Years in My Micr...   🔸 My Spiral Mixer Review    • Famag IM-20 Spiral Mixer Review: One Year ...   🔸 How I Built My Homemade Proofer    • DIY Sourdough Proofing Box – Perfect Bulk ...   🔸 My Fermentation Tubs    • Sourdough Bulk Fermentation Tubs + Banneto...   Want Better Sourdough? Watch My Other Videos: 🔸 My Top 10 Sourdough Tips    • Top 10 Sourdough Baking Tips for Perfect B...   🔸 Testing Your Flour's Hydration    • Flour Hydration Test For Perfect Sourdough...   🔸 My Sourdough Bulk fermentation Guide    • Sourdough Bulk Fermentation Guide: Times &...   🔸 How I Prepare My Starter Before Mixing    • How I Prepare and Feed My Sourdough Starte...   🔸 How I feed and Maintain My Starter    • How to Feed and Maintain a Sourdough Start...   🔸 Reduce Sourdough Starter Acidity    • Reduce Acidity in Your Sourdough Starter f...   🔸 3 Ways To Shape Your Sourdough Bread    • Sourdough Shaping Doesn’t Matter? I Tested...   🍴 RECOMMENDED SOURDOUGH EQUIPMENT *Some links are affiliate links — I may earn a small commission at no extra cost to you. Billy Olive Aliquot Jar – Track Your Sourdough Rise: https://creatoriq.cc/3UsBPMf Bannetons Proofing Basket https://amzn.to/3RTKjep Sourdough Dutch Oven https://amzn.to/4bvtXQl Dough Whisk https://amzn.to/3zqI4Jb Weck Starter Jars https://amzn.to/3WauCC4 Kitchen Scale https://amzn.to/3VPdf8z Spatulas https://amzn.to/3zwZyUr Inkbird Temperature Controller https://amzn.to/3XP30ni Seedling Heat Mat https://amzn.to/3VQUYb1 Thermal Printer https://amzn.to/3RSquEt Oven Gloves https://amzn.to/4btwqL1 My Recommended White Flour for Australians https://amzn.to/3W7jFBw And my recommended WholeWheat Flour https://amzn.to/4kGfqXt 📌 Timestamps: 00:00 – Intro: Sourdough with Split Bulk Fermentation (Overnight in Fridge) 00:35 – Flour Overview: Using 50% Stoneground White Flour + 50% White Bread Flour 01:13 – Preparing the Sourdough Levain (Starter Build) 01:48 – Homemade Proving Setup for Fermentation 02:11 – Quick Recharge: Battery Died on My Scale 02:26 – Weighing Ingredients for the Dough 05:20 – Storing Organic Flour: My Tips 05:36 – Autolyse Stage: Softening the Wholemeal Flour 08:27 – Mixing in the Starter and Salt 10:55 – Starting the Bulk Fermentation Phase 12:11 – First and Only Stretch and Fold 12:58 – First Coil Fold During Bulk 13:48 – Second Coil Fold 14:23 – Third Coil Fold and Splitting the Bulk Fermentation 15:07 – Fridge Temperature for Overnight Bulk Fermentation 15:30 – Next Day: Continuing Bulk Fermentation After Cold Rest 16:30 – Fourth Coil Fold to Warm and Strengthen Dough 17:34 – Fifth and Final Coil Fold 18:14 – Monitoring Dough Temperature Before Preshape 19:38 – Preshaping the Dough Before Final Proof 23:13 – Shaping the Loaves for the Bannetons 26:34 – Final Cold Proof in the Fridge (Banneton Rest) 27:00 – Scoring the Dough Before Baking 28:23 – Baking the Sourdough in the RM2020 Oven 29:52 – Bake Finished: Unloading the Oven 31:55 – Crumb Shot Reveal 📲 LET'S CONNECT Instagram:   / urbantreats.sydney   TwitterX:   / urbantreats_syd   Facebook:   / urbantreatsbaking   📩 Never miss a sourdough tutorial! Join my mailing list to get notified when I release new videos. Mailing List: https://urban-treats.kit.com/902d2bc48e 📀 BIG THANKS TO ENZO MUSIC FOR LETTING ME USE HIS SONGS    / @enzomusic_de   Night Synth - Enzo Margaglio #SourdoughBread #OvernightFermentation #ColdBulk #FridgeFermentation #MicroBakery #UrbanTreats #SourdoughTips #HomeBakery #BulkFermentation #ArtisanBread