Rising bread dough in the refrigerator
annie1971
15 years ago
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chase_gw
15 years agoRelated Discussions
HELP! can I freeze already risen bread dough?
Comments (9)You can form the rolls and freeze....but they will continue to rise as they chill down in the freezer, and when they thaw, they will have to come to room temp and continue the rise before you can bake. Commercial frozen dough places have access to super cold flash freezers that will arrest the dough in mid rise. As for baking partly, unless you get the centers of the roll cooked, they will fall and be mushy on the inside of the pan. By far, the best way I have found is just what you did...bake and freeze....but it's nice to have a whole pan....and not one with a sample missing! LOL! Linda C...See MoreCan I keep rich bread dough in fridge?
Comments (5)I bet this recipe will do very well in the refrigerator. I would spray a sheet of plastic wrap with vegetable spray and tuck it over the dough to help maintain the moisture in the dough. Another way to keep moisture in is to place the dough inside a 2-gallon zip-lock bag and press out as much air from the bag as possible before closing it. If you find the dough gets a little dry, add some mashed potatoes (or potato flakes) to the recipe, and I think you will be good to go. In "The Baking Book" the author and microbiologiest, Lloyd M. Moxon, who specializes in yeast biochemistry explains why. "Mashed potatoes - or any pureed vegetable - is vital for refrigerator doughs because it preserves moisture in the dry climate of the refrigerator." Adding mashed potatoes was quite common for refrigerator recipes - Betty Crocker's Refrigerator Bread Recipe is a classic, and it includes mashed potatoes. What happens to refrigerated dough... Retarding dough in the refrigerator has a few up-sides. The bacteria will produce some tasty acids so the flavor is enhanced. While the yeast is dormant and no longer consuming the sugars, the bacteria feeds on them and you'll get more complex flavors. Chilling the dough will probably result in a slightly more open texture. But on the down-side, it also may reduce the ovenspring and the loaf volume. There is "trick" I found in "CookWise" by Shirley O. Corriher, you can do if you find the loaf volume is smaller than normal and would like more volume. After chilling the dough, you can dissolve a little yeast (1/2 t.) in a few tablespoons of warm water and knead this into the dough before shaping. Another thing you may notice, the bread won't be as dark brown and the whole wheat flavor more mild. That's a characteristic from the long hydration time. Let us know how it goes.... -Grainlady...See MoreRefrigerated Dough Rise
Comments (5)I do it all the time Jasdip. The bread baked yesterday was made from dough handmixed on Sunday night, taken out of the fridge around 11:30 AM Monday and it was ready to shape around 2:00. And I only used 2/3rds of a 1500g batch. The rest went back into the fridge for another 24 hours. I took it out of the fridge late this afternoon around 4:30. Made a pizza with part of it and another large loaf of bread. Depending on the recipe, you might want to consider reducing the yeast slightly. I used just 7 g of yeast (less than 2 teaspoons) in 1500 g of flour with a 68% hydration. ~Ann...See MoreTwo day bread rise?
Comments (4)Here's the recipe, from "The Bread Lover's Bread Machine Cookbook" Do you think it is suitable for a refrigerated rise? Cinnamon Raisin Oatmeal Whole Wheat Bread 1 cup buttermilk 2 large egg whites 3 TBLSP canola oil 1 1/2 cups bread flour 1 1/2 cups whole wheat flour (I'll probably use white whole wheat) 1/4 cup rolled oats 1/4 cup dark brown sugar 2 TBLSP gluten 1 14/ tsp.salt 1 tsp. cinnamon 1/2 tsp ginger (I'm adding this) 1/8 tsp. cloves (I'm adding this too) 2 1/2 tsp. standard yeast 3/4 cup currants (I'm using them instead of raisins) Also, do you think it would be OK to use vanilla yogurt instead of the buttermilk? The original recipe called for "vanilla powder" which I don't have and have never used with the recipe but I do have some vanilla yogurt my mom gave me that I need to use up. I know it has more sugar in it than the buttermilk but I'm wondering if that still might be OK, it's not TONS more sugar . . ....See Morelindac
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