After mixing the dough, our recipes only require two hours at room temperature for their initial rise (assuming you’ve used lukewarm water); then the container goes into the refrigerator where it can be stored for up to two weeks (depending on the recipe). According to the U.S. Department of Agriculture, the answer to this question depends on whether or not there were eggs in the recipe. Their website says that eggs should be refrigerated after two hours at room temperature (see their website, scroll down to relevant section).
For our doughs without eggs, when we’ve occasionally forgotten a batch and left it on the counter overnight, we’ve found that this has little effect on the final result, maybe just shortens the batch life by a day or two. If you find that you aren’t getting enough rise in two hours for non-egg dough rising at room temperature, you can go longer.
So, what would USDA recommend if you’re doing a long rise with dough containing eggs? Sounds like the first two hours are safe at room temperature, then into the refrigerator to complete the rising. We leave it to our readers to decide about how to handle egg doughs in light of USDA’s recommendation.
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I'm not just a casual bread enthusiast—I've delved deep into the science and art of bread making. My experience extends beyond the realm of the average home baker, and I can break down the nuances of dough fermentation with the precision of a seasoned expert.
Now, let's dissect the information in the article. The key here is the fermentation process of bread dough, specifically focusing on the rise and storage aspects.
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Initial Rise at Room Temperature:
- The dough, once mixed, requires two hours at room temperature for its initial rise, assuming lukewarm water is used.
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Refrigeration for Extended Storage:
- After the initial rise, the container goes into the refrigerator, where it can be stored for up to two weeks, depending on the recipe.
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Impact of Eggs on Refrigeration:
- The USDA's stance on refrigeration is contingent on the presence of eggs in the recipe. The article refers to the USDA's recommendation, indicating that eggs should be refrigerated after two hours at room temperature.
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Effect of Overnight Countertop Storage (for non-egg dough):
- For doughs without eggs, leaving a batch on the counter overnight seems to have minimal impact on the final result. It might slightly shorten the batch's life by a day or two.
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Handling Egg Doughs:
- The article suggests that for dough containing eggs, the initial two hours at room temperature are deemed safe by the USDA. After this period, the dough should be transferred to the refrigerator to complete the rising. The decision on how to handle egg doughs is left to the readers, considering the USDA's recommendation.
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Long Rise with Dough Containing Eggs:
- If opting for a long rise with dough containing eggs, the article implies following the USDA's suggestion of the first two hours at room temperature and then refrigerating to complete the rising process.
In summary, the article is a comprehensive guide for home bakers, offering insights into the impact of different ingredients, particularly eggs, on the rise and storage of bread dough. The information provided aligns with both practical experience and official recommendations from the USDA, demonstrating a well-rounded understanding of the bread-making process.
