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dessert_gardener

Dough rising too quickly in refrigerator & bread tastes acidic?

dessert_gardener
9 years ago

Hi,

I baked bread (wholemeal - 1cup + refined flour - 1.5-2cups + active dry yeast - 1tsp + 2tbsp whey and 1.5cups water) yesterday and decided to bake one part after the first two rises (first rise after kneading & second rise in the baking tray - total 2 hours) and put in the other part in the refrigerator.

The first batch of bread tasted great but the cold dough rose as quickly in the refrigerator as it did outside and the resulting bread tasted more acidic (given me a heart burn). Maybe it did not bake too well (@ 350-375 deg. F) or did it over rise?

What did I do wrong with the cold rise?

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