4°C = 39°F
❄️ Perfect for Cold Fermentation
Standard fridge temperature | 12-72 hour fermentation range
Cold Fermentation Timeline: 12h vs 24h vs 48h vs 72h
All at 4°C (39°F) fridge temperature
| Time | Rise Status | Flavor | Texture | Best For | Rating |
|---|---|---|---|---|---|
| 12 Hours | Risen ~50-70% | Mild improvement vs room temp | Good chew | Bagels, quick cold proof | ⭐⭐⭐ |
| 24 Hours ✓ | Fully risen | Noticeable depth, nutty notes | Excellent chew | Pizza, sourdough, focaccia | ⭐⭐⭐⭐ |
| 48 Hours 🏆 | Fully risen, relaxed | Complex, sweet, umami | Exceptional - light & airy | Neapolitan pizza, artisan bread | ⭐⭐⭐⭐⭐ |
| 72 Hours | Fully risen, very relaxed | Maximum complexity, slight tang | Very extensible, delicate | Pizza (for experts), sourdough | ⭐⭐⭐⭐ ⚠️ |
💡 Sweet Spot Recommendation
First time: 24 hours = reliable results. Experienced baker: 48 hours = peak flavor. Advanced: 72 hours = maximum complexity (watch for over-fermentation).
What to Make with Cold Fermentation at 4°C
Pizza Dough
Ideal time: 48 hours
Range: 24-72 hours
Result: Crispy crust, chewy interior, no yeast taste
Neapolitan pizzerias worldwide use 48-72h cold fermentation
Sourdough Bread
Ideal time: 12-18 hours
Range: 8-24 hours
Result: Tangy flavor, open crumb, glossy crust
Cold retard after shaping = signature artisan bakery method
Bagels
Ideal time: 12-18 hours
Range: 8-24 hours
Result: Chewy texture, glossy crust after boiling
NYC bagel secret: shape, then cold proof overnight
Focaccia
Ideal time: 18-24 hours
Range: 12-36 hours
Result: Airy holes, olive oil flavor shines
High hydration + cold = signature large holes
Is Your Fridge Actually 4°C?
❄️ Too Cold (1-2°C)
32-36°F
Signs:
- • Dough barely rises even after 24h
- • Edges of dough feel very cold/firm
- • Ice crystals forming on vegetables
Fix: Adjust fridge dial warmer OR place dough on top shelf (warmest spot)
✓ Perfect (3-5°C)
37-41°F
Signs:
- • Milk stays fresh 7+ days
- • Vegetables crisp, no freezing
- • Dough rises predictably
This is ideal! No adjustment needed
⚠️ Too Warm (6-8°C)
43-46°F
Signs:
- • Dough rises very fast (12h = 24h results)
- • Milk spoils quickly
- • Condensation inside fridge
Fix: Adjust fridge colder OR reduce fermentation time by 30-40%
🌡️ Pro Tip
Buy a fridge thermometer (€5-10). Most home fridges vary 2-4°C throughout the day. Place thermometer next to your dough for accurate readings.
Why 4°C Works So Well (Simple Science)
🐌 What Slows Down
- • Yeast activity: 80-90% slower → dough rises slowly over 12-72 hours
- • Gas production: Reduced CO₂ = gentle rise without over-inflation
⚗️ What Continues
- ✓ Enzymes: Break down starches into sugars = sweeter, more complex flavor
- ✓ Bacteria: Lactobacilli create flavor acids = depth and tang
🎯 The Result
Cold fermentation gives you time without over-proofing. Yeast works slowly (rise), while enzymes work normally (flavor). This is why 48-hour pizza tastes better than 2-hour pizza - more flavor development without the risk of collapse.
Common Issues & Quick Fixes
🚨 Dough Not Rising
After 24 hours, barely any rise
Likely causes:
- • Fridge too cold (<2°C)
- • Not enough yeast
- • Yeast dead before refrigerating
Fix: Move to room temp for 1-2 hours. If still no rise, yeast is dead - start over.
⚠️ Smells Sour/Alcoholic
After 72+ hours
What happened:
- • Over-fermented (>96 hours)
- • Fridge too warm (>8°C)
Can you use it? YES! Works great for pizza with strong toppings. Flavor is intense but not bad.
❓ Very Sticky After Fridge
Hard to handle
This is normal!
- • Gluten relaxes during cold proof
- • Moisture redistributes
Fix: Let warm 30-60 min. Light flour dusting. Use bench scraper. DON'T add lots of flour!
Most Asked Questions
What is 4°C in Fahrenheit for cold fermentation?
4°C equals 39°F. This is the standard refrigerator temperature and ideal for cold fermentation of pizza dough (24-72 hours), sourdough (12-24 hours), and artisan breads.
Can pizza dough stay in the fridge for 3 days (72 hours)?
Yes! Pizza dough can cold ferment at 4°C for 72 hours (3 days). This creates maximum flavor complexity. However, 48 hours is the sweet spot for most bakers - easier to handle and still exceptional flavor.
What's better: 24h or 48h cold fermentation?
48 hours produces superior flavor and texture compared to 24 hours. The extra day allows more enzyme activity and flavor compound development. However, 24 hours is still excellent and more forgiving for beginners.
Do I let dough rise before putting it in the 4°C fridge?
Yes - let dough rise for 30-60 minutes at room temperature first, or until it shows signs of activity. This gives yeast a head start. Then refrigerate immediately. Some recipes allow direct refrigeration but may need 25% more yeast.
Maximum time for cold fermentation at 4°C?
Safe maximum is 5 days (120 hours), but quality peaks at 48-72 hours. After 96 hours (4 days), dough becomes very sour and may develop off-flavors. For pizza: 24-72h. For sourdough: 12-24h.
🔬 Advanced Tips (Click to expand)
Extreme Cold Fermentation (96+ hours)
⚠️ For experienced bakers only. Results become unpredictable past 72 hours.
96 Hours (4 Days)
- • Very complex, almost cheese-like aroma
- • Dough extremely extensible
- • Risk of over-fermentation increases
- • Best for: Experimental pizza with strong toppings
120 Hours (5 Days)
- • Maximum safe limit
- • Sour taste dominates
- • Structure may be compromised
- • Use immediately - don't wait longer
Fridge Placement Strategy
Fridge temperature varies by shelf:
- Top shelf: Warmest (~5-6°C) - Use for faster fermentation (18-24h)
- Middle shelf: Most consistent (~4°C) - Ideal for standard timing
- Bottom shelf: Coldest (~2-3°C) - Use for extended fermentation (72h+)
- Door: Warmest + fluctuates - NOT recommended for dough
Related Fermentation Tools
🌡️ Other Fermentation Temperatures
- 25°C to Fahrenheit - Room temperature proofing (2-3 hours)
- 30°C to Fahrenheit - Warm proofing box (45-90 min)
- 40°C to Fahrenheit - Yeast activation (5-10 min)
🔧 Related Baking Tools
- Celsius to Fahrenheit Calculator
- Yeast Converter - Fresh to dry yeast
- Flour Cups to Grams