Proofing in the refrigerator is widely considered to be a superior proofing method that improves taste and structure. This is due to the slower rate at which yeast works when exposed to cold temperatures. The result is a longer and more stable rise, which extends the amount of time for flavor to develop.

Is it OK to proof dough longer?

If you want to let you dough proof for longer, try bulk-fermenting it in a cooler place, but don't allow it to go longer than three hours or structure and flavor may be compromised. For the workhorse loaf, a bulk proof of approximately two hours gives us the optimal balance of flavor and texture.

Is it better to let dough rise longer?

If you let the dough rise for too long, the taste and texture of the finished bread suffers. Because the dough is fermenting during both rises, if the process goes on for too long, the finished loaf of bread can have a sour, unpleasant taste. ... Over-proofed loaves of bread have a gummy or crumbly texture.