So if you could post some details that would be good. We would need to know what your recipe is before we could comment on the likely effect of hydration though I suspect that this is not your problem. Let us know more detail of your methods so that we can be more sure of the diagnosis. So, depending on how long your dough preparation took before going into the fridge, it is possible that your dough was fully proved and the attempt to shape it was the straw that broke the camel's back. ![]() Some bake directly from the fridge while some give an hour or so to come to room temperature. After retardation, the loaf should be pretty much ready for baking. The lower temperature does not stop activity it just slows it down and at slightly different rates for different species in the culture which is why you can get a different flavour profile after retardation. Then the loaf is shaped and given the (second) proving in the fridge. Generally dough development and bulk ferment (sometimes called first proof) is done at room temperature though I have heard of some doing this with refrigerated dough as well. ![]() ![]() It sounds as if your dough was overproved. At what stage did you put the dough into the fridge?
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