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Two day bread rise?

11 years ago

I almost never have enough energy and time to do a loaf of yeast bread after work. I would like to maybe do the dough the first night and then put it in the fridge and then have it rise and bake the next night. Is this possible? If so, can I use any bread recipe? I'm planning on making some cinnamon raisin bread and I'm wondering at what stage I could refrigerate it? I'll be using the dough cycle of the bread machine to make it.

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Comments (4)

grainlady_ks
11 years ago
The link below should help you out for general information.

You may also enjoy the old favorite recipe "Potato Refrigerator Dough". The famous Betty Crocker recipe can be used in a number of ways, including loaves, buns, rolls, cinnamon rolls, etc.... Using a recipe that contains mashed potatoes (or instant potato flakes) actually helps to keep the dough moist in the refrigerator for several days.

You can find Bread Machine Refrigerator Dough recipes when you do a search, and I bet there are some at King Arthur Flour. Most of their bread recipes include bread machine instructions.

-Grainlady

Here is a link that might be useful: Refrigerate Bread Dough
lpinkmountain
Original Author
11 years ago
Here's the recipe, from "The Bread Lover's Bread Machine Cookbook" Do you think it is suitable for a refrigerated rise?

Cinnamon Raisin Oatmeal Whole Wheat Bread

1 cup buttermilk
2 large egg whites
3 TBLSP canola oil
1 1/2 cups bread flour
1 1/2 cups whole wheat flour (I'll probably use white whole wheat)
1/4 cup rolled oats
1/4 cup dark brown sugar
2 TBLSP gluten
1 14/ tsp.salt
1 tsp. cinnamon
1/2 tsp ginger (I'm adding this)
1/8 tsp. cloves (I'm adding this too)
2 1/2 tsp. standard yeast
3/4 cup currants (I'm using them instead of raisins)

Also, do you think it would be OK to use vanilla yogurt instead of the buttermilk? The original recipe called for "vanilla powder" which I don't have and have never used with the recipe but I do have some vanilla yogurt my mom gave me that I need to use up. I know it has more sugar in it than the buttermilk but I'm wondering if that still might be OK, it's not TONS more sugar . . .
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So which one rose better? The one in glass? I'm thinking the metal bowl conducted the warmth out of the dough faster, and that slowed the rise, while the glass acted as an insulator. The shape of the bowls could matter too, although not so much as temperature differences. Are the bowls the same shape? Did you put them into the fridge at the same time? It may also not be the bowls making the difference. Outside of a laboratory, it's hard to be sure you made two identical batches. The water temperature could have been different to start. How you knead, how much flour you added, etc., can contribute to a different result. Most important: could the yeast have been different? Unless it was all from the same source, that may well explain it. What you're doing now sounds fine. Punched down, and allowed to rise at room temperesture for however long it takes, it should all be fine.
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No doubt whatso ever that refrigerated dough tastes better than just made stuff. The recipe I have used for years and my mother before me and she got the recipe from an elderly neighbor, is called "refrigerator rolls" and you are to mix the dough, refrigerate it in a "refrigerator pan"...which was a white enamel ware rectangular keeper with a sliding top that fit into a shelf on the refrigerator....came with the refrigerator! And about 2 hours before dinner, cut off pieces of dough, shape the rolls, let rise and abke....and they just get better and better as the week goes on!! It was my job as a little kid....maybe 6 or 7 to shape the little balls of dough for cloverleaf rolls, and I took great delight in now and then making a surprise "4 leaf clover"! LOL! But the warmth of your hands as you shape the rolls helps to warm it. But you are making dozens and dozens! Not 6 little cloverleaf rolls! If you want to "age" your dough make it on friday to rest on Saturday and pull out of the frig Saturday afternoon shape and bake saturday evening and re heat in the AM... And remember to make a bitty pan for your own bedtime treat! Linda C
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Susy: Glad you mentioned the warm water in the oven. I have put this in before but some may not have saw it. I've built Proof Boxes . In the Pizzeria I built one that held 50 Pizza Pans. Had a small Hot Plate with a can of water, on the bottom. Ive also used A small undercounter refrige, that didn't work, for Proofing dough. Some of you bakers might be able to find one, to use. It has a light bulb outlet and shelves. Perfect for Proofing !!! Put a Pan of Warm water on the bottom for Humidity. A Cooler Chest can be used also. Put in a very small light bulb,lay it in a bowl. Or a cup of warm water. That's it I Quit, Lou
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skeip
11 years ago
I have had great luck with the Artisanal Bread in 5 Method as it has been discussed here. In general, I find bread dough pretty forgiving as far as a long slow rise in the fridge overnight.

Steve
lpinkmountain
Original Author
11 years ago
So I'm thinking do it in the bread machine on the dough cycle, take it out, shape it and put it in the bread pan, then cover really well and put in the fridge. Then the next day, take it out to warm up, pre-heat the oven and then bake it after it comes to room temp and tests "ready" with the finger poke method. Does that sound about right?

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