The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

fridge

NickyM's picture
NickyM

Hi folks.  I'm new to this forum so this is my very first post.  I've started a small cinnamon buns business and things are moving along very well.  The orders have satrted to come in fast and furious.  My mini cinnamon buns are more popular than the standard size and I have to deliver 18 dozen by 7AM tomorrow.  I've been practising with refridgerating the cut, uncooked buns but they just are not rising up as well as the fresh-made when I bake them.  I'm desperate not to have to wake up at 1AM to start from scratch - that's beginning to take a toll as I have a two-year old.  Any advice?  I would be eternally grateful!

Breadhead's picture

Retarding dough for multiple days

June 7, 2012 - 10:02pm -- Breadhead
Forums: 

Hi all -

So lately I've added an extra day onto my overnight dough retardation so that my sourdough loaves can develop more sour flavor. Worked fine. I'm wondering If I can push the envelope even further and retard the formed loaves for more time possibly 3 or 4 days. I know the dough still rises a bit in the fridge, although very slowly, but over the course of 3 days this could become significant and collapse the loaf. Does anyone know if this should actually be of concern? Is there anything else I should be worried about when retarding dough for this long?

 

amy bassett's picture
amy bassett

Ok, so here are my bagels, not my first time making them.  I've actually been making bagels for several years now.  I haven't had any complaints about them, in fact, many people say they really like them!  However, I was on a quest to see if I could get more out of my bagels, see if I could make them better.  So, I tried Peter Reinhart's recipe, minus the baking soda in the water on most of the bagels. I did do 2 bagels in the baking soda.  I always thought that having baking soda in the water would make it taste a lot like a pretzel and I don't think that's how a bagel should taste!  Well, I was wrong, well according to my husband :)  Definitely a little tougher crust, in a good way and the malt adds a little but more flavor!  Other than that, they taste just like the bagels I've been making for years. 

But.....I'm not sure that the process I went through makes this bagel any better than the way I've been doing them.  I've been following a very simple recipe, flour, water, yeast, salt and sugar. Let is rise until double, divide into 4 oz pieces, shape, let rest for 20 minutes, boil for a minute each side and bake for 15-20 minutes at 400-425.  If I left the bagels to rise overnight in the fridge, they would turn out the same.  I just don't know if the retarding process is really necessary.  What do you think?

 

littlelisa's picture

How long can a shaped loaf wait in the fridge?

May 10, 2011 - 4:50am -- littlelisa

Hi there

I have a question about my baking escapades from the last couple of days.

Sat night: made pate fermentee / pre-ferment (Peter Reinhart's pre-ferment recipe from Crust and Crumb)

Sun night: made baguette dough (French bread II, with pate fermentee, from Crust and Crumb). Initial rising times (30 mins then 90 mins - though the dough rose crazy fast, so I did a little shorter).

Then - a bit of a mistake I realised later - instead of shaping loaves before refrigerating, I just left the dough in a bucket in the fridge overnight.

Paul Paul Paul Paul Paul Paul Paul Paul Paul Paul Paul Paul's picture

Two questions about dealing with dough

October 11, 2010 - 4:48pm -- Paul Paul Paul ...
Forums: 

I have a double whammy here.

 

Alright so I've been making bread lately (along with everyone else in the forum), and I've been having a few problems, about scoring bread, and refrigerating bread. First, about the scoring, i use our biggest knife, and spray it with pam, but it still get a lackluster score in the bread and ends up deflating it. Any help?

purpleronie's picture

Using fridge with dough

May 21, 2010 - 8:37am -- purpleronie

Hi,

I am shortly going to be running a small scale trial of breads and pastries for a visitor centre cafe on the island where I live. I am a home baker, and have tried various recipes, and catered for functions where I have baked repeated batches of dough so they are all ready to go in the oven one after the other. I know you can put dough in the fridge overnight, and then remove it in the morning, and leave for couple of hours before its ready for baking.

What happens if its not left long enough to warm up?

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