Sourdough schedule

[eitak]

Morning!

I currently make brioche donuts but want to experiment with sourdough donuts. The issue I’m having is making a schedule that is friendly to work with. Im relatively new to sourdough so not sure how long I can push boundaries at different stages of sourdough making. Most recipes I’m trying have a cold ferment of 8-12hrs. Can I push this? And once the dough is shaped, instead of proofing can I return to the fridge and then remove when I am ready for the final proofing to start?

Thanks in advance

 

[Mona]

You can definitely extend the cold ferment time for sourdough donuts beyond 12 hours, up to 18-24 hours if needed. For shaped donuts, refrigerate them covered to prevent drying out, and then let them come to room temperature and complete their final proofing for 30-60 minutes before frying. Just watch the dough’s texture and adjust as needed for the best results.