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Refrigerated Dough Rise

9 years ago

I'm working till 9 possibly, on Saturday, and am planning to be out Sunday afternoon. I want to make some bread, and figured this would be a good time to do a cold rise in the fridge.

My question is, can I just do the first rise in the frig, in my bucket, take it out, form the bread and let the loaves rise at room temperature to bake?

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Comments (5)

lascatx
9 years ago
Sure. Folks do it that way all the time.
User
9 years ago
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
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Is the smaller bowl so much smaller that the dough is nowhere near doubled? If it is that much smaller, it's okay just transfer it gently to a bigger bowl. But once dough has risen as much as it should, it needs to be deflated. (If you'd kept it in a big bowl, you would need to punch it down to keep it happy for two or three days.) Get the air out, and fold it a bit so that the yeast is redistributed. Now that it's cold it will rise much more slowly. Punch it down again if it gets near doubling, but it probably won't.
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This is what I use for my bread. I like it so much, that when I broke my first one, I hunted up one just like it. I use plastic wrap, a damp towel, or a large plate on top. https://www.walmart.com/ip/Anchor-Hocking-Presence-11-Large-Serving-Bowl-Glass/35275886?action=product_interest&action_type=title&beacon_version=1.0.2&bucket_id=irsbucketdefault&client_guid=f243b887-b992-4a4b-31d7-63910864bddb&config_id=105&customer_id_enc&findingMethod=p13n&guid=f243b887-b992-4a4b-31d7-63910864bddb&item_id=35275886&parent_anchor_item_id=24471357&parent_item_id=24471357&placement_id=irs-105-t1&reporter=recommendations&source=new_site&strategy=PWVAV&visitor_id=W4FXsoT-NJ7oLSQF59nd0k I like this one, because it doesn't have an edge.
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plllog
9 years ago
The issue for me would be getting the timing right, since you haven't done it before. If you were intending to bake Sunday morning, you might be pressed for time to get to your afternoon event. Even regular breads with commercial yeast and no retard can vary by a few hours from mixing to out of the oven, depending on circumstances. Give yourself some leeway.
User
9 years ago
Jasmin timing is important as pllllog mentions. You need to take the dough out of the fridge , depending the size of the batch, usally a couple of hours before shaping and proofing. And proofing times vary as well. So you are going to need to take the dough out of the fridge very early if you want to bake bread in time to take it with you Sunday afternoon.
Jasdip
Original Author
9 years ago
Thanks so much for your help!!! I know a number of you do it regularly but this will be my first time.

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