Refridgerating dough

easyquilts

I am getting the impression that you can refrigerate dough BEFORE the first rise, oe BEFORE the second ode. Is this right?

I have read that some people pit their dough I to plastic bags and refrigerate overnight..... This sounds like BEFORE the first rising, to me.

I did refrigerate shaped and in the pan loaves of white bread (with one cup od WWW)...per the Hotlone Baker, and the result was an amazingly good bread. I was nice to get the loaves all ready in the morning, and have fresh bread for supper.

I would really love to be able to prep the dough either in the evening or in the morning, and bake it much later.

Both

Thanks for any ideas or advice.

Sandy

badge posted by: easyquilts on July 12, 2011 at 1:20 pm in Q & A
share on: Twitter, Facebook
Replies to this discussion
Select your preferred way to display the comments and click "Save" to activate your changes.
reply by: njwyoung on July 12, 2011 at 1:38 pm
njwyoung

I have just started refrigerating dough overnight and sometimes longer and it really does improve the flavor of the bread. I also do it with bagels so that you only need an hour in the morning to have fresh, warm bagels for breakfast. I would recommend Peter Reinhart who has published quite a few bread baking books and his most recent discusses this refrigeration at length with loads of delicious recipes.

reply by: atrage on July 12, 2011 at 1:43 pm
atrage

You certainly can refrigerate your dough after the first rise and shaping and let it rest overnight. Covering the dough loosely with plastic wrap is fine, it is not necessary to put it in plastic bags.

reply by: easyquilts on July 12, 2011 at 2:13 pm
easyquilts

What about before the first rise?

reply by: meghildreth on July 12, 2011 at 5:36 pm
meghildreth

Read Peter Reinhart's Brother Juniper book. I have, many times, kneaded the bread and then put it in a bowl covered with plastic wrap and put it in the fridge overnight. The dough does a nice slow rise in the fridge and develops all sorts of flavor. Bring it to room temp and continue as usual.

You can learn a lot from Peter!

reply by: easyquilts on July 12, 2011 at 6:05 pm
easyquilts

Oh wow... That sounds wonderful! The last time I made KAF''s white bread, I put in the fridge for the second rise, and I have to tell you..... Those loaves were the best! I could tell the difference in flavor, crumb, texture.....

Being able to make dough and let it rise overnight, would make it easier to do multiple loaves, or to make different breads. .

BTW... How many loaves can you safely put into the oven at once? I've been doing two, but would like to double a couple of recipes, so I could freeze several finished loaves.... Sort of a little Bread Bank (g).

Thanks for your input.

Sandy

reply by: lisagail1070 on July 16, 2011 at 11:55 am
lisagail1070

as long as the pans aren't touching each other or the sides of the oven, you can bake as many as will fit at the same time. I could possibly put 4 pans in at once, but my recipe makes 6 loaves, so I bake 3 and 3.

reply by: hickeyja on July 16, 2011 at 12:07 pm
hickeyja

Sandy,
If you would like to try a really easy refrigerated dough recipe, this one from Dachshundlady is great. You just mix it up and put it in the refrigerator. Take out as much as you want to bake and leave the rest in the fridge for another day!
http://community.kingarthurflour.com/node/3805 You can do almost endless variations too. Jan

reply by: easyquilts on July 27, 2011 at 10:30 pm
easyquilts

Lately, I have been really pressed for time in the mornings.... Been attending the grand boys' swimming lessons (my daughter has four boys), then staying to practice with one of them..... I'm usually gone for three or four hours.... We always stop for ice-cream!

So... I make up my dough, put it in a greased bowl, cover with one of those new shower cap like covers (they are for food)' ands throw it in the fridge. The dough rises beautifully! I am going to try this with KA's Beautiful Burger Bunx (Moonies) tomorrow. We are having burgers for supper, and I'm dying to try these much loved bums.

When I do a longer rise, the bread seems to have a much better taste and texture. I'm amazed at the difference. It even slices better.

Sandy

reply by: easyquilts on July 28, 2011 at 6:16 am
easyquilts

Jan,...Thank you for the recipe and tips. I will try it, for sure.

This morning, I am making up the Beautiful Burger Buns dough, and plan to let it ferment in the fridge, while I go about my day.... It will be in the fridge several hours. I may double the recipe, so I can do a laid, as well as the buns.

I know I've said this before, but I really am amazed at how much better my loaves are when the dough has been in the fridge, and allowed to rise there. I usually add some vital gluten, and I think that helps too.

Sounds silly, but I am a little afraid to knead in my Kitchenaide..... I am trying to develop a "feel" for the dough, so have always kneaded by hand.... A process that I enjoy. But, I can see the advantage of allowing the stand mixer to do the kneading. I just have this feeling it won't work... Irrational, I know.

Sandy

reply by: mumpy on July 28, 2011 at 3:16 pm
mumpy

i've found that my kitchen aide will knead well for a recipe that has less than 4 cups of flour...any more than that, and it's a mess...so if you're going to try, start with a small-ish recipe and see how it works....i really love letting the machine do the 'heavy lifting'...i used to hand knead, but just can't manage that these days.

reply by: easyquilts on July 28, 2011 at 10:45 pm
easyquilts

Thank you so'uch for the advice re. The Kitchenaide stand mixer. Should I start with the paddle, the. Go to the dough hook?

I ended up leaving the dough for the BBB's in the fridge for several hours. When I got home, I took the risen dough out of the fridge, and let it warm up a bit.... Then shaped, and let the dough get "puffy"... Baked for around 15-18 minutes and THEY WERE GOOD!!! I couldn't believe I had actually made the buns we had for supper..... My husband loved them. I can't wait to try them with a little inion powder in the dough.... Yum. what a boost for my self-confidence. I know it was a simple recipe, but am still amazed that I made hamburger buns....

Sandy

reply by: easyquilts on July 28, 2011 at 10:45 pm
easyquilts

Thank you so'uch for the advice re. The Kitchenaide stand mixer. Should I start with the paddle, the. Go to the dough hook?

I ended up leaving the dough for the BBB's in the fridge for several hours. When I got home, I took the risen dough out of the fridge, and let it warm up a bit.... Then shaped, and let the dough get "puffy"... Baked for around 15-18 minutes and THEY WERE GOOD!!! I couldn't believe I had actually made the buns we had for supper..... My husband loved them. I can't wait to try them with a little inion powder in the dough.... Yum. what a boost for my self-confidence. I know it was a simple recipe, but am still amazed that I made hamburger buns....

Sandy

reply by: easyquilts on July 28, 2011 at 10:45 pm
easyquilts

Thank you so'uch for the advice re. The Kitchenaide stand mixer. Should I start with the paddle, the. Go to the dough hook?

I ended up leaving the dough for the BBB's in the fridge for several hours. When I got home, I took the risen dough out of the fridge, and let it warm up a bit.... Then shaped, and let the dough get "puffy"... Baked for around 15-18 minutes and THEY WERE GOOD!!! I couldn't believe I had actually made the buns we had for supper..... My husband loved them. I can't wait to try them with a little inion powder in the dough.... Yum. what a boost for my self-confidence. I know it was a simple recipe, but am still amazed that I made hamburger buns....

Sandy

reply by: easyquilts on August 07, 2011 at 5:14 pm
easyquilts

I remember the first time I refrigerated regular bread dough (in pans) for several hours ... I had to go out...
And how GOOD that bread was when I baked it. Yum! I want to try it overnight, so I can have fresh bread early in the day.

I also have noticed that bread often improves in flavor the second day. Everything about the bread is better then.

Sandy

reply by: easyquilts on August 07, 2011 at 5:14 pm
easyquilts

I remember the first time I refrigerated regular bread dough (in pans) for several hours ... I had to go out...
And how GOOD that bread was when I baked it. Yum! I want to try it overnight, so I can have fresh bread early in the day.

I also have noticed that bread often improves in flavor the second day. Everything about the bread is better then.

Sandy

reply by: easyquilts on August 07, 2011 at 5:21 pm
easyquilts

I like that... Seems like a good way to improve flavor and texture in bread. I am going to try this on my next loaf.

I want to get this book..... The more I read, the more I want to see what Peter Reinhart has to say..... I understand he is a great teacher... And I have so much to learn!

I just made the AB IN 5 min. Bread and the HBin 5 min., and wasn't imprnessed... Of course I had to use loaf pans, so that may have had a bearing on things. Maybe the flavor will be better as time goes on.... That's what I hear happens.

Sandy

reply by: easyquilts on August 07, 2011 at 7:24 pm
easyquilts

Jan.... Thank you so much for the recipe link..... I put it right onto my recipe box, and willmdefinitely give it a try.

Sandy