Home » Baking Tips » Let yeast dough rise in the fridge
by Annaliseon Apr 12, 2017
If you want to get a head-start on your baking, letting your bread or roll dough rise in the fridge overnight can be a huge help. Chilling the dough will slow down the yeast activity, but it doesn’t stop it completely.
After kneading, put the dough in a greased bowl and cover with greased plastic wrap and place in the fridge. Punch the dough down after it’s been in the fridge for 1 hour, then punch it down once every 24 hours after that. Dough will keep in the fridge for 3 days but it’s best used within 48 hours.
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8 comments on “Let yeast dough rise in the fridge”
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Gabriele Narburgh — Reply
My bread always has a hard crust how can I ensure it is soft ?
If I leave the dough to rise overnight in the fridge to I just knead it and let it rise at room temperature as usual the next day ?
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Baker Lady — Reply
I find that butter content determine the hardness of my crust. For example I have used the Japanese Milk Bread recipe to make rolls and it has a much softer outside (and inside) than other loaves I have made. The difference I can see is that it has a much higher butter content than I have seen in other recipes (besides the milk/flour mixture you add in).
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Harlan Saunders — Reply
To keep crusts from hardening place a cloth over the loaf after it comes out of the oven until it cools off.
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Toby — Reply
The Japanese milk-bread method [Tangzhou] makes a softer loaf because of the chemical changes when the water and flour are heated together. There is information about this online. Many recipes can be made with this method but it’s suitable only for bread and rolls that you want to be soft and fluffy.
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Terri — Reply
if I let my dough rise overnight in the fridge, do I need to bring it to room temp to work with it the next day?
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Annalise — Reply
Yes, I usually let it sit out for 30-60 minutes before trying to work with it.
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Sasha —
Hi, after the dough has been in the fridge overnight do you punch it down then let it come to room temperature before rolling it out?
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Annalisa — Reply
I hope I didn’t ruin mine, I refrigerated after kneading but never punch it down until removing from the fridge. Now it’s coming to room temp. I should’ve read this first. Great name by the way. 😜
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I'm an avid baking enthusiast with a deep understanding of yeast dough and the intricate processes involved in creating the perfect bread or rolls. My expertise extends to the science behind yeast fermentation, dough handling techniques, and the impact of various factors on the final product. Allow me to share my insights and knowledge to enrich your understanding of the topic.
In the article you provided, the author discusses the technique of letting yeast dough rise in the fridge. This method is a valuable tool for those who want to plan ahead and streamline their baking process. Here are the key concepts covered in the article:
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Yeast Activity and Refrigeration: The article highlights that chilling the dough in the fridge slows down yeast activity but doesn't stop it completely. This is a crucial point to understand. Yeast activity is essential for the fermentation process, which contributes to the flavor and texture of the final baked goods. Slowing down the process allows for better control over the rising time and adds convenience to the baking schedule.
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Dough Preparation: After kneading the dough, the article suggests placing it in a greased bowl, covering it with greased plastic wrap, and refrigerating it. This step is essential for maintaining the quality of the dough during the chilling process. The greased covering prevents the dough from drying out and forming a crust.
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Punching Down the Dough: The article recommends punching the dough down after it has been in the fridge for 1 hour and then punching it down once every 24 hours thereafter. This step helps to degas the dough, redistributes the yeast, and promotes even fermentation. It also prevents over-fermentation, which can lead to off-flavors in the final product.
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Storage Duration: The dough can be kept in the fridge for up to 3 days, but the article suggests using it within 48 hours for the best results. This time frame is crucial to maintain the optimal balance between fermentation and dough quality.
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User Comments and Additional Tips: User comments provide valuable insights and additional tips. For example, there's a discussion about the butter content affecting crust hardness, and a suggestion to cover the loaf with a cloth after baking to prevent the crust from hardening. Another comment touches on the Japanese milk-bread method, emphasizing the impact of water and flour heating together on the softness of the loaf.
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Room Temperature Adjustment: There's a question in the comments section about whether to bring the dough to room temperature before working with it the next day. The response suggests letting it sit out for 30-60 minutes before attempting to work with the dough.
In summary, letting yeast dough rise in the fridge is a valuable technique for planning and enhancing the flavor and texture of baked goods. Understanding the science behind yeast fermentation, proper dough handling, and the impact of various factors on the final product is essential for achieving consistently excellent results in baking.
