The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

storing leftover dough

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owenc's picture
owenc

storing leftover dough

I've read in many places that a wonderful thing to do for the flavor of bread is to save a bit of dough from each batch to incorporate into the next batch.  If so, what's the best way of storing this 'leftover dough'?  I've tried saving a bit in a jar in my fridge, but by the time I made another batch, a week later, it was hard and dark-colored.  I'm not sure if this is totally fine or a sign that I shouldn't use it (I didn't).  In any case, does anybody have any suggestions about how to store this little bit of fresh dough for up to a week or more?  Thanks.

wally's picture
wally

...is what that leftover piece of dough is called.  If you are baking again within a day or perhaps two, you can refrigerate it and it should be fine.  Beyond that, it would be best to freeze it, and then thaw it in the fridge the night before you intend to bake.


Larry

sphealey's picture
sphealey

When I was using that method I had good success with using a small glass coffee cup.  I would put a thin bed of fresh flour in the bottom, cut off a 1/2 - 1 oz corner of dough with a dough scraper, put it in the glass and cover tightly with Stretch-Rite (which seals about 237 times better than saran wrap).   I would generally have it in the fridge for 6-7 days until my next bake, but sometimes as often as 2 weeks.  The outside sometimes got a bit tough but not the inside; in fact what I saw was that if left too long it would start getting gooey presumably as the yeasts and enzymes kept eating away as the days passed.


Longest I kept a continuous process of saving a chunk of each week was about 35 weeks.  Before I started sourdough it definately seemed to add a bit more flavor to yeast breads.


sPh

owenc's picture
owenc

Thanks for your suggestions and the great trivia about the term 'pate fermentee.'  It's a lot easier to understand a problem if you can name it!  I'm definitely not baking consistently more than once a week or so; I'll have to try both methods.  Thanks again!

hirakhan's picture
hirakhan

If you are baking again within a day or perhaps two, you can refrigerate it and it should be fine.  Beyond that, it would be best to freeze it, and then thaw it in the fridge the night before you intend to bake.


 


 


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