Will my bread dough that has already gone through first rise be okay to bake after three days of refrigeration?
I was making a loaf of bread in a bread machine on dough setting. This includes the first rise. Removed dough and put into a pan for second rise then bake. My oven died before second rise so I refrigerated the greased and covered dough. It has been three days will it be okay to bake?
Best Answer
From experience... No, it will probably not be 'okay to bake'. It's not going to rise, the yeast will most likely be spent.
Try mixing more dough and incorporate a third of your dough into that as a starter. Then, when that dough is finished mixing, cut a third of it and put it in the fridge for the next time you make bread. Then you've got a heck of a nice starter going.
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Quick Answer about "Will my bread dough that has already gone through first rise be okay to bake after three days of refrigeration?"
No, it will probably not be 'okay to bake'. It's not going to rise, the yeast will most likely be spent. Try mixing more dough and incorporate a third of your dough into that as a starter. Then, when that dough is finished mixing, cut a third of it and put it in the fridge for the next time you make bread.How long can you leave risen dough before baking?
You can go upwards of 18 hours if all goes to plan before ever being concerned about over proofing. That way you can leave it in the fridge until the oven is free. If it looks as though the dough isn't going to be fully proofed when you need it, you can always put it in a warm place to speed this final rise up.How long can dough sit after refrigeration?
Shaping bread loaves after first-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.Can I refrigerate bread dough after the first rise and bake it later?
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.How long is dough good for after it rises?
A dough will last approximately three days in the refrigerator; however, it is best to use it within 48 hours. This is the best way to refrigerate your dough. After the dough is kneaded, place in a lightly oiled, large mixing bowl. Cover tightly with plastic wrap and place in refrigerator.How long should you leave bread dough to rise for?
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Answer 2
It's certainly fine to eat (food safety wise).
Whether or not it will rise again is open to question, but I think it is likely to be fine: the no-knead recipe I use does a first rise in warm air, then cold ferment in the fridge, then another rise in warm air before baking and you're not far off that. It may end up a bit tougher from extra gluten development, but probably nothing awful - I'd love to hear how it goes if you try it.
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