The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Advice please? Refrigerating shaped dough

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crystally's picture
crystally

Advice please? Refrigerating shaped dough

Im an amateur baker and made a batch of sweet dough last night. Left it to proof from 7pm - 1am (too tired to deal with the dough). I punched it down and left it in the fridge overnight.

Took it out to shape at 6am this morning. I baked the first batch of shaped dough in the oven and it turned out good :) but i left the other SHAPED dough (covered with a damp paper towel in a container) in the fridge till i get back tonight to bake them. 

just wondering if it will turn too sour or deflate by the time i get home to bake. Any thoughts?

richkaimd's picture
richkaimd

Just for your information, I have kept formed loaves of challah in my fridge for up to three days without any noticeable bad effect on taste.

richkaimd's picture
richkaimd

I neglected a moment ago to say that, after three days, the formed loaves had not deflated, either.

crystally's picture
crystally

Hi richkaimd,

Thanks for your response.. i baked those bread after letting them rest to room temp. they turned out good :) do you have any good challah recipe to share? :)