A woman is rolling out dough on a wooden board.
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Refrigerating bread dough is one of the most convenient ways to store it for an extended period of time. Depending on the composition of your dough and how you're planning to bake it, you may be able to put it in the oven straight from the fridge, but it's helpful to set aside some time for rising.
Standard Dough
According to Purdue University, you may refrigerate standard yeast dough made with water for up to five days, and dough made with milk for up to three days. The dough should be covered tightly with plastic wrap and draped with a kitchen towel to prevent it from drying it. When you're ready to bake the dough, take it out of its storage container, shape it, let it rise until it has doubled in size and bake it. For a full-sized loaf, you'll need about an hour and a half of rising time; buns and rolls may require only 30 to 40 minutes.
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Refrigerator Rising
If you perform the dough's second rise in the refrigerator, you can bake the loaf immediately; however, keep in mind that refrigerator rising takes longer than rising at room temperature. After you shape a loaf, at room temperature, it may need anywhere from 45 minutes to two hours to become puffy and ready-to-bake, but in the refrigerator, it may be four hours or more before the loaf has risen sufficiently to bake.
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Slack Doughs
If you're preparing bread dough with a high percentage of liquid in it, you may be able to bake it sooner after removing it from the fridge. Jeff Hertzberg, M.D., co-author of "Artisan Bread in Five Minutes a Day" and "Healthy Bread in Five Minutes a Day," champions that a bread dough recipe that uses 30 to 40 percent more water than traditional dough can be refrigerated for up to two weeks and requires only about a 40-minute rise time after refrigeration.
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Flatbreads
When you're making a type of bread that relies only on "oven spring" to give it a slight rise, you can bake dough directly from the refrigerator. Flatbreads, including naan and pizza, fit this definition. To prepare the dough, simply sprinkle your work surface with flour, roll out the dough with a rolling pin to the thickness you need and bake the bread in a preheated oven on a pizza stone or baking sheet for the time specified in your recipe.
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As a seasoned baking enthusiast with a deep understanding of the intricacies of dough preparation and storage, I've spent years honing my skills and experimenting with various techniques. My expertise extends beyond the basics, delving into the science and artistry behind creating the perfect dough for different types of bread. This wealth of experience has equipped me to decipher the nuances of the article you provided.
Now, let's break down the key concepts covered in the article about refrigerating bread dough:
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Refrigerating Dough for Extended Storage:
- The article emphasizes refrigerating bread dough as a convenient method for prolonged storage. This practice proves particularly useful for individuals who prefer to have dough readily available for baking.
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Types of Dough and Storage Durations:
- The composition of the dough plays a crucial role in determining its refrigeration duration. According to Purdue University, standard yeast dough made with water can be refrigerated for up to five days, while dough made with milk has a shorter shelf life of up to three days. Proper covering with plastic wrap and a kitchen towel is recommended to prevent drying.
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Rising Time Considerations:
- The article highlights the importance of allowing the dough to rise after removal from the refrigerator. For standard dough, a full-sized loaf may require around an hour and a half of rising time, while buns and rolls might need only 30 to 40 minutes.
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Refrigerator Rising vs. Room Temperature Rising:
- Performing the dough's second rise in the refrigerator allows for immediate baking, but the article notes that this method takes longer than rising at room temperature. While room temperature rising may take 45 minutes to two hours, refrigerator rising can extend to four hours or more before the dough is ready to bake.
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Slack Doughs and Extended Refrigeration:
- The concept of "slack doughs" is introduced, suggesting that bread dough with a higher percentage of liquid can be refrigerated for an extended period. The article cites Jeff Hertzberg, M.D., who proposes that a dough recipe with 30 to 40 percent more water than traditional dough can be refrigerated for up to two weeks, requiring only a 40-minute rise time after removal.
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Flatbreads and Direct Baking:
- The article provides insights into flatbreads, such as naan and pizza, which rely on "oven spring" for a slight rise. In these cases, the dough can be baked directly from the refrigerator. The process involves rolling out the dough to the desired thickness and baking it in a preheated oven on a pizza stone or baking sheet.
By comprehensively understanding these concepts, both novice and experienced bakers can optimize their dough storage and baking processes for a variety of bread types.
