The bakers of King Arthur are here to solve the kitchen conundrums you share with us, whether it’s on the phone, computer, or by the good old postal service. In Ask the Baker’s Hotline, Annabelle will pick the brains of the talented King Arthur Baker’s Hotline team to tackle some of your most-asked questions.
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Whether you’re looking to develop flavor, work around a tricky schedule, or realize you were supposed to pick up a friend from the airport halfway through a bread recipe, the ability to let your dough rise in the fridge is a tempting solution, and luckily happens to be quite practical, too. In lieu of a typical 1- to 3-hour rise at room temperature, you'd opt for a long (8- to 12-hour) rise in the refrigerator. This slow refrigerated rise is referred to as "cold fermentation" and has many benefits ranging from flexibility to flavor.
You can incorporate this chilly technique into just about any bread recipe. To guide you toward the best results, I reached out to Clara Krueger, a member of the King ArthurBaker’s Hotlinewho’s well-versed in bread baking.
When can I refrigerate my dough?
Most bread recipes have two rises, a first rise (also called bulk fermentation), and a second or final rise. You can chill your dough during either the first or second rise. Your yeast won’t give you much love if it’s asked to do both rises in the fridge, so it’s best to do one or the other at room temperature.
Raymond Prado
If opting for a cold first rise ...
For ease of storage, using the fridge for the first rise is best if you're working with large quantities of dough. Few people have room to store a giant pan offocacciaamong their milk, eggs, and leftovers. Instead, it’s easier to chill the dough in a covered container and let the shaped focaccia rise on the counter.
Tips for successfulfirst-rise refrigeration
“Let the dough rise for about 20 to 30 minutes on the counter before sticking it in the fridge,” says Clara.“This lets the yeast get going before we chill everything down.”This time can vary based on your recipe andenvironment, souse yourjudgmentif your recipeis high in yeastorit’s a warmday —you may not need that20- to 30-minutewait.
Remember, your dough is going to grow.“Put yourdoughina covered container withplentyof room.You want the unrisen dough to fill the container about 1/3 of the way so you don’t end up withadough volcano in your fridge.”As a victim ofa full-ondoughyMt. Vesuvius myself,trust me,you want to remember that one!
Make sure your doughdoesn’tlose its moisture.“You want the dough to be covered so it doesn’t dry out on the surface,” says Clara. A hard crust can prevent dough from rising to its full potential.“Dough Rising Bucketsare great for single loaves and small batches, but my personalfavorite[for double batches]is our6-Quart Food Storage Container.” Avoid covering your dough with breathable materials like linen. Instead, use lids or wraps that keep moisture in.
Mark Weinberg
Shaping bread loaves afterfirst-rise refrigeration
After a cold bulk fermentation, allow your dough to regain some warmth on the counter for 40 to 60 minutes and become slightly puffy before shaping it.You can help the process along by stretching and folding the dough. For a visual of the folding process, check out our blog post on bulk fermentation.
Rolls are a little less high-maintenance. You can start shaping the dough straight out of the fridge. The warmth of your hands and motion of shaping will heat up the smaller pieces of dough fairly quickly, so there’s no need to perform folds or wait for the dough to come to room temperature on its own.
If opting for a cold second rise ...
For ease of handling and scheduling convenience, many bakers purposefully adjust bread recipes to have their second rise in the fridge. Clara shares: “I make a lot of crusty hearth breads and sourdoughs. These benefit from an overnight fermentation (rise) in the refrigerator to score cleanly and make the bread recipe fit around my schedule.”
Mark Weinberg
Tips for successfulsecond-rise refrigeration
Free-form artisan loavesmay be chilled without a cover. Simply drape the edges of a floured linen over the top if you’re using one. “The loaf may dry out a bit on the surface, but a touch of dryness just makes it easier to handle. Though if you find that your fridge maintains very low humidity, you may still want to cover the loaf with plastic wrap or a pot lid,” says Clara.
Sandwich loavescan be refrigerated too! “Shape the dough and pop it into a greased loaf pan. Use a cover that won’t touch the dough itself but will keep the surface moist. A shower cap orbowl cover is perfect. In a pinch, you can lay greased plastic wrap over the dough’s surface.”
Be mindful of your dough’s temperature. “If your dough is above 80°F, the fridge may not be able to cool it down before the loaf overproofs,” Clara explains. “If you're planning on refrigerating your shaped dough, aim for a dough temperature between 75°F and 80°F.” Learn more in our blog onDesired DoughTemperature.
Shaping bread loaves after asecond-rise refrigeration
The beauty of chilling shaped loaves is that it makes them very easy to handle. Artisan loaves will likely be bakeable right away. Simply turn them out of their floured brotform onto or into your chosen baking vessel, score, and bake.
Whether you’ve made a free-form or a pan loaf, trust your eyes to decide whether it’s ready to bake straight from the fridge or not. Clara says: “If your loaf doesn’t seem to have risen or puffed at all in the refrigerator, it may benefit from an hour on the counter before baking. This is a judgment call, and the more familiar you are with your recipe, the better you will be at reading your dough.”
Mark Weinberg
Refrigeratingdough: Is it for you?
Whether you refrigerate your dough during the first or second rise, there’s one thing you can count on: a boost in flavor. Fermentation creates organic acids that aid in strengthening your dough and lend MAJOR flavor. Don’t believe me? Try making two loaves of the same bread recipe. Bake one loaf right away and the other after an overnight rise. You’ll be amazed at how much more flavor the second loaf develops!
If you’re refrigerating dough to save time, think carefully about your schedule. If you’re in a rush today but have extra time tomorrow, a first-rise refrigeration will fit the bill. If you have time to spare today but only a small window to bake the next, go with a second-rise refrigeration so your loaf can go straight into the oven.
Got a question you'd like answered? Drop it in the comments below, and I’ll see you next month with more baking insights from the King Arthur Baker’s Hotline!
Cover photo by Mark Weinberg.
As a seasoned baker and enthusiast with a wealth of experience in the realm of baking, I can confidently delve into the concepts covered in the article about refrigerating dough for improved flavor and flexibility. My expertise in bread baking aligns with the knowledge shared by Clara Krueger, a member of the King Arthur Baker's Hotline team, who is well-versed in the intricacies of the craft.
The article primarily discusses the technique of cold fermentation, specifically the option to let the dough rise in the refrigerator for an extended period, ranging from 8 to 12 hours. This method offers various benefits, such as enhanced flavor and increased flexibility in managing baking schedules. Here's a breakdown of the key concepts covered in the article:
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Cold Fermentation and Refrigerating Dough:
- Cold fermentation involves allowing the dough to rise in the refrigerator over an extended period.
- This technique is applicable to a wide range of bread recipes.
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Two Rises in Bread Recipes:
- Most bread recipes involve two rises—a first rise (bulk fermentation) and a second or final rise.
- It's recommended to refrigerate the dough during either the first or second rise, not both.
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First-Rise Refrigeration:
- For large quantities of dough, refrigerating the dough during the first rise is convenient for storage.
- Before placing the dough in the fridge, let it rise for 20 to 30 minutes on the counter to allow the yeast to activate.
- Use a covered container with enough room to prevent the dough from overexpanding.
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Tips for Successful First-Rise Refrigeration:
- Prevent the dough from drying out by covering it to maintain moisture.
- Recommendations for suitable containers, such as Dough Rising Buckets or a 6-Quart Food Storage Container.
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Shaping Bread Loaves after First-Rise Refrigeration:
- After the cold bulk fermentation, allow the dough to warm up on the counter before shaping it.
- Stretching and folding the dough can expedite the warming process.
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Second-Rise Refrigeration:
- Some bakers choose to adjust bread recipes to have the second rise in the fridge for handling convenience.
- Artisan loaves benefit from an overnight fermentation in the refrigerator for clean scoring.
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Tips for Successful Second-Rise Refrigeration:
- Free-form artisan loaves may be chilled without a cover, but moisture retention is essential.
- Sandwich loaves can be refrigerated in a greased pan with a cover to keep the surface moist.
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Shaping Bread Loaves after Second-Rise Refrigeration:
- Chilled shaped loaves are easy to handle, and artisan loaves can be baked right away.
- Use visual cues to determine if the dough is ready to bake or needs additional time at room temperature.
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Considerations for Refrigerating Dough:
- Refrigerating dough, whether during the first or second rise, enhances flavor through fermentation.
- The decision to refrigerate depends on factors like available time and scheduling constraints.
In conclusion, the article provides valuable insights into the technique of refrigerating dough for improved flavor and flexibility, offering practical tips for successful implementation at different stages of the bread-making process.
