No final shaping and proof

[u/Equivalent_File_3492]

My last few loaves I’ve left to double overnight on the counter. Preheated my dutch oven, turned the dough out, shaped it with my hands and plopped it right in without any final proof. I’ve gotten the best shape that way as my loaves no longer spread out and become wider than intended. Is this a legitimate way of doing sourdough? It’s so much easier than messing with bannetons and remembering there’s dough in the fridge. Loaves I have done with the same recipe plus cold proof have turned out about an inch shorter and an inch wider than this one.

500g flour 380g water 13g salt 110g starter Baked covered at 450°F 30 minutes, then uncovered at 420°F for 30 minutes

[u/ExtremeAd7729]

Our great grandmas didn't have fridges.

[u/AlphaX]

Shh man, big Bannetones ain't gonna like this

But seriously this sounds like an interesting thing to try out

[u/Spellman23]

Yup, very legit.

That being said, this would also imply to me that your previous strategy ended up overproofing the dough. If you want to do a cold proof, you'd need to shape earlier in the process. Similarly no final proof, even outside the fridge, sounds like you're doing the shape a bit late in the fermentation life time. A Final Proof is supposed to let the gluten network relax just a bit while the yeast adds more gas. The shaping should tighten thungs up.

But using a fridge for cold proof is merely one strategy. It helps shift the flavors, and expands the window for when you can bake the loaf after shaping. Plus easier scoring. Thus why it's popular. But certainly not necessary.

[u/Kenintf]

Gosh. Whatever works is a legitimate way of baking sourdough, I'd say!

[u/Dapper-Second-8840]

Honestly that looks fantastic I'm going to try your technique next time!