Rising bread dough in the refrigerator
annie1971
15 years ago
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15 years agoRelated Discussions
Can 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 MoreDough rising too quickly in refrigerator & bread tastes acidic?
Comments (12)I wouldn't reduce the yeast or you may find you don't have enough yeast activity to get good ovenspring. According to Shirley O. Corriher in her book, "CookWise", when retarding (chilling) dough overnight or longer, it influences the bread in three ways: -Enhances flavor. The cold temperature forces the yeast into dormancy so it is no longer gobbling up all the available sugars. The bacteria then can feed and produce some of their flavorful acids, which add subtle complex flavors and enhance keeping quality. Acids produced at cold temperatures 30-40-degrees F) are wonderfully flavorful, and even at cool temperatures are good. -Reduces ovenspring and loaf volume. Chilling for a period as long as overnight reduces ovenspring (oven rise) and reduces loaf volume. Alcohol that was made by the yeast from the beginning changes to a gas in the hot oven and is a contributor to ovenspring. During a lengthy cold period, alcohol simply evaporates from the surface of the dough and some goes to vinegar. ...Chilling reduces the carbon dioxide in the bubbles, which contributes to a slight change in texture and possibly slightly reduced ovenspring and loaf volume. -Opens texture slightly. Chilling dough retards the action of yeast and influences texture, though much more subtly than breadmaking method. Another point about refrigerator doughs... Enriched recipes designed for the refrigerator (such as Betty Crocker - Potato Refrigerator Dough) include mashed potatoes (or instant mashed potato flakes). WHY? Lloyd M. Maxon, author of "The Baking Book" and a microbiologist who specializes in yeast biochemistry explains... Mashed potatoes - or any pureed vegetable - is vital for refrigerator doughs because it preserves moisture in the dry climate of a fridge. A regular yeast dough would dry and become unworkable more rapidly. These refrigerator dough recipes are great when you want to make the dough ahead of time and the next day use a portion to make hot dog or hamburger buns, cinnamon rolls another day, and dinner rolls yet another. -Grainlady...See Morea few bread baking tips and the pizza dough recipe
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 MoreBrioche Dough in the Bread Machine
Comments (7)Not heresy to make French Toast from brioche, making brioche only for the purpose of using the fresh bread to make the French Toast. Grandma always told me the bread had to be stale before you could use it for French Toast, fresh bread would get "too soggy". I do it anyway, but I know she's somewhere, shaking her head at me... Annie...See Morelindac
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