skip to main content

Bread dough - still safe to use?

14 years ago

Ah well - in my flurry of activity putting together the Valentines Day feast yesterday, I had made a new batch of ABin5 dough and put it in the micro to rise for a couple of hours before I moved it to the fridge. Well, you guessed it, I jsut found it there, almost 24 hours after I mixed it. Yes, it has risen a LOT, but i don't know if it is still safe to use or if I should pitch it and start another.......

Yes I am still a newbie when it comes to yeast stuff.

TIA

Alexa

Sort by:Oldest

Comments (7)

User
14 years ago
Safety wouldn't be a problem. I'd knock it down and give it another mix and refrigerated immediately. It should start to rise. If it doesn't then I'd start over.

Ann
caliloo
Original Author
14 years ago
Thanks Ann

It is back in the fridge and I will check it tomorrow, In the meantime I started a batch of dinner rolls for tonight. I think I am becoming obsessed with bread baking all of a sudden LOL!

A
Related Discussions
Bread Dough - Five Day Fermentation ....Pics
Q
Comments (18)
Ann T, I'm glad to hear that I'm not the only person who thinks sourdough is too "sour". I tried and tried to get a viable living starter and after I did, I didn't even like it very much! I haven't baked bread in a long time, Elery's been on a diet and since he loves homemade bread he has asked me not to make it . Since neither of us care for store-bought bread, it sure cuts down the bread consumption! Sandra, Grandma only baked basic bread during the winter, when the chickens weren't laying eggs and we didn't have an overflow of butter. All other times she made the rich farmhouse white bread with butter, eggs and milk, some sugar. I really have to make some bread soon. It won't look like Ann T's but I don't care, LOL, I'll eat the end piece off the loaf before I ever think to take a picture. Annie
...See More
Artisan Bread Dough Troubles
Q
Comments (38)
I follow Sooner's and others' suggestion about the parchment paper. I place the shaped bread on a paper covered peel and trim away all but an inch or two. The bread & paper slide easily onto a preheated stone. About 2/3 through the baking time, I quickly open the oven door & yank out the paper so the bread bottom crust finishes baking directly on the stone. It's so much easier than worrying about corn meal. I'm glad to see this topic surface again. I was toying with the idea of re-trying this recipe. The bread rose fine for me, and my husband liked it. But I thought the taste was pretty blah, less tasty than other breads I'd made with a pre-ferment. Even after letting the dough "age" in the fridge for several days, I couldn't taste any improvement in flavor. But the convenience can't be beat. That's why I was thinking of giving it one more try.
...See More
a few bread baking tips and the pizza dough recipe
Q
Comments (33)
I've been reading these and all of trailrunner's post. They are just great. All the hints were great. I bake bread out of boredom, I rarely use a recipe, for better or worse and like the wet doughs as well as quicker higher yeast doughs for pizza. Someday I'll get that "super peel" with the cloth belt thingy. I am forced to pre-cook my thin pizza crusts without one- My favorite bread is an olive bread that is made locally in the East Bay and sold now only at the local Berkeley farmer's market- you can go to their bakery, and they will sell stuff to you, but it's not a store front, no sales help, no hours- if they are there they'll sell it to you- they're also fresh pasta makers- 'Phoenix Pastificio'- if you're ever in the area. I've never tried to make that bread, it's almost Holy to me...( although I know he uses a biga and those black Kalamata olives). It has a thin almost black burnt crust, with large ciabatta holes to the crumb and flavor to die for.
...See More
Bread, dough rising question
Q
Comments (20)
Muffins look delish. I use a clean recycled plastic grocery bags for covering dough. Either tent it over the bowl or plop the entire bowl inside the bag. Or you could turn a much larger empty bowl upside down over the bowl of rising dough.
...See More
centralcacyclist
14 years ago
Bread making is fun and delicious!
laceyvail 6A, WV
14 years ago
I think you're not supposed to knock down the AB in 5 dough. I would have just refrigerated it.
User
14 years ago
Knocking it down won't hurt it. In fact it might even improve the flavour and texture of AB in 5 dough.

Alexa, did your dough rise overnight in the fridge?

Ann
caliloo
Original Author
14 years ago
I haven't checked it yet.. it was a crazy morning getting people up and out of the house again for the first time in a week. I'll let you know when I get home form work.

Alexa
annie1992
14 years ago
I agree, knocking down the dough shouldn't hurt it, the yeast should let it come back as it needs to. I think it's not knocked down becasue it's supposed to be fast and easy and that adds another step.

As Ann mentioned, safety isn't an issue, but I'll be interested to see how the batch turns out.

Annie

Related Stories

KITCHEN DESIGN Kitchen Ideas for Bread Lovers

By Tiffany Carboni

Any way you slice it, a kitchen designed with bread in mind conveys warmth and homeyness

PETS The Crate Conundrum: A Safe Place for Your Pooch

By Christine Tusher

Get ideas for a comfy den for your dog that works well with your space too

KITCHEN CABINETS 9 Ways to Save Money on Kitchen Cabinets

Hold on to more dough without sacrificing style with these cost-saving tips

PETS Pet-Proofing Your Home: A Room-by-Room Guide

By Marianne Lipanovich

Not all pet dangers are obvious. Keep furry friends safe and sound by handling all of these potential hazards

LIFE How to Outsmart Backyard Critters

By Tiffany Carboni

Learn to think like a raccoon, skunk or squirrel to keep your home safe and your garden intact

KITCHEN DESIGN 16 Practical Ideas to Borrow From Professional Kitchens

Restaurant kitchens are designed to function efficiently and safely. Why not adopt some of their tricks in your own home?

WOODWORKING How to Clean and Care for Your Butcher Block

By R. Olson Design

Keep butcher block counters and boards looking sharp as a knife — and sanitized for safe food prep — with this advice from a pro woodworker

UNIVERSAL DESIGN 12 Must-Haves for Aging in Place

By Affecting Spaces Design Studio

Design a home that will continue to be accessible, safe and stylish as the years go by

RUSTIC STYLE 10 Cabin Rental Basics for City Slickers

By Charmean Neithart Interiors

Stay warm, dry and safe while you’re enjoying winter cabin life with this valuable advice

KITCHEN DESIGN 10 Ways to Design a Kitchen for Aging in Place

Design choices that prevent stooping, reaching and falling help keep the space safe and accessible as you get older

Sponsored

28 Reviews

Franklin County's Preferred Custom Cabinetry & Design Studio

More Discussions

Big kitchens and tiny kitchens, oh my!

14

omelet cheeses ... your fave

35

Food Related Podcasts, Series, and Videos...

12

Mother and Child Reunion?

1

Rain, stress, heat and pungency?

8