Can I refrigerate bread dough after the first rise and bake it later?
I do not have enough time to bake my bread. Can I refrigerate it or let it sit on the counter and bake it later in the day?
Best Answer
Yes, you can refrigerate bread dough, and in fact you will probably find that it will give you better, tastier results, because the yeast has more time to do its work. Any bread baker worth his salt (flour?) will tell you that a slow, cold rise is better than a fast, warm one.
You should refrigerate the dough immediately after mixing, not after a rise. Depending on the amount of yeast in your recipe, this can be for a few hours or even overnight. Allow the dough to warm up a little before baking.
Pictures about "Can I refrigerate bread dough after the first rise and bake it later?"
Can you put the bread dough in fridge and bake later?
Put simply, retarding dough is the process of slowing down the final rising in the bread-making process. This is easily done by proofing bread overnight in the refrigerator since the cold slows down the rise. It has its benefits, including adding flavor and allowing you to bake the bread at a later time.Can you make bread dough and cook it later?
The good news is that you absolutely can make bread dough in advance and cook the rolls later on!How do I refrigerate bread after first rising?
Dough can be placed into the fridge to drastically slow the rise once it has fully risen. You should avoid leaving it for too long as it's at a higher risk of over proofing. Chill the dough as fast as possible for the best results. This is best done with a small volume of dough.Can bread be baked after first rise?
Bread can be baked after its first rise, but doing so will sacrifice certain aspects of the bread and you won't get the same flavor, crumb, or texture. You will, however, still get fresh bread even if you do bake it after only one rise.Refrigerator Bread Dough: knead Today Bake Tomorrow.
More answers regarding can I refrigerate bread dough after the first rise and bake it later?
Answer 2
Just to add to other answers, it's often easier to refrigerate for the first proof. That is: mix, refrigerate for a "first rise" (from a few hours to a few days), then remove from fridge, shape, and then let rise the second time until read to bake. (The second rise can take anywhere from an hour to a few hours, depending on amount and activity of yeast.)
It is possible to shape loaves before refrigeration, but it's more likely to produce an uneven rise or misshapen loaves. It can also be more difficult to judge when to bake, since the center of a large loaf will warm much more slowly after removed from the fridge. (If you shape after refrigeration, you can fold the dough a few times periodically to redistribute the heat and warm the loaf throughout more quickly.)
To answer the other part of the question about letting it "sit on the counter," that depends on your room temperature, how fast the dough rises, and other things. If you try this, you should generally be prepared to de-gas and shape the dough after the long rise, doing your final rise right before baking. (Otherwise, an overproofed dough could collapse during baking.) If you're just adding an extra hour or something to the rise time, this is unlikely to cause problems. If you need to let it sit on the counter for longer and the room is warm, you'll need to decrease the yeast content in the recipe.
Answer 3
I've refrigerated bread dough numerous times, up to two or three days. Just let it get to room temperature before baking.
Answer 4
Just thought I would add a little more to this question.
While hot temperatures kill yeast, it does survive at low ones. You can also freeze dough after the first rise, knocked-back (and shaped if rolls or loaf / pizza base does not need this).
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Klaus Nielsen, Klaus Nielsen, Flora Westbrook, Nicole Michalou