Proofing bread in the fridge slows down the fermentation. Most of my breads are made with a sourdough starter (levain is a better word). ... Slowing down fermentation in the fridge gives you much more flexibility as to when you can bake your bread.

Do you have to cold proof sourdough?

Even though proofing in a fridge is often suggested, sourdough does not need to proof in cool temperatures. Bakers often prefer using a fridge or cool environment for proofing because it improves many qualities of sourdough, especially flavor.

Why do you proof sourdough in the fridge?

Letting your sourdough prove in the fridge is a way of slowing down the rise, so that you can bake it when you are ready. ... Leaving it to rise in the fridge overnight means you can just pop it into the oven the next morning.