The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

cold dough

jennyloh's picture

Refrigerated Dough - 5 minutes fresh baked bread recipe

March 9, 2010 - 9:41pm -- jennyloh

Have anyone tried the recipe for the 5 mintues fresh baked bread - master boule recipe?  I have 1/2 of the quantity in the refrigerator,  and although the recipe said I can keep in the fridge for up to 2 weeks, I'm not too sure if I can really keep that long.  I've used about 1/2 of it, baking 2 times,  both turned out really good.  I have not refresh it at all. This is the 4th day,  I just want to know if it is alright to continue keeping in my fridge and just take it out and use it.  Should I perhaps freeze it?

jennyloh's picture

I have a question on the use of old dough.  I read somewhere that we can freeze old dough,  which I did to mine, probably about 14 days old. Now I'm taking out to use to try out on my Polaine de Champagne again. 

I took out from my freezer and refridgerator to defrost, not counter top. It looks like the yeast is still active.  Am I doing this right? should I have just defrost it within a short period and use it?  The colour and smell still stays good.

I saw a discussion on refreshing the old dough.  Can I just use it as it is,  throw and mix into my dough or I should at least refresh it first?

caviar's picture

Proper dough temperature of dough after kneading

October 26, 2008 - 9:10am -- caviar

I have been unable to achieve a dough temp of over 75 degrees from the kneading. I hand knead on a granite counter at a rate of every two seconds with my 220 pounds. The recipes all call for 78 to 81 degrees. Is it the counter which is cool? I do get a window pane effect. I have a couple of instant thermometers which give a reading of about one degree difference from each other so hopefully it isn't the thermometer.

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