Sorry to hear about your Saturday market—weather can be a real curveball. As for your 25 loaves cold proofing since 7 AM today (Friday), here’s a clear breakdown of what you can do:
🍞 Cold Proofing Timeline Basics
Cold fermentation slows down yeast activity, which improves flavor and makes dough more digestible—but there’s a limit before overproofing risks increase.
⏱️ Typical Safe Window
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Most sourdough loaves can cold proof up to 48 hours at ~38–40°F (3–4°C) without issues.
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Some bakers push 72+ hours, but it depends heavily on:
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Dough hydration
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Starter strength
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Amount of fermentation before refrigeration
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Fridge temp consistency
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🧠Your Current Situation
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Start of cold proof: Friday, 7 AM
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Planned bake time: Sunday morning
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Cold proof duration: ~48–50 hours by Sunday
👉 Yes, this is generally okay, as long as:
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Your dough went into the fridge not already close to fully proofed.
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The fridge is consistently cold (≤40°F / 4°C).
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You’re baking straight from the fridge (recommended to reduce overproofing risk).
🔎 How to Check If They’re Still Good by Sunday
On Sunday morning:
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Do the poke test: Lightly press a floured finger into a loaf. If the dough springs back slowly and leaves a slight indentation, it’s ready. If it collapses or doesn’t spring back at all, it may be overproofed.
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Look for flattening or excessive spread in the dough, which can indicate breakdown.
âś… Tips to Help Ensure Success
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Bake a test loaf Saturday night if you’re unsure.
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If you’re concerned they’re overproofing, you can bake some Saturday and freeze the loaves—high hydration sourdough freezes well.
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Consider a few adjustments for the next batch if this happens again—like underproofing slightly before refrigerating if you expect delays.