fridge

How can I speed up bringing dough to room temperature?

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October 14, 2012 - 5:22am

NickyM

Mini Cinnamon Buns and Refridgeration

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!

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How long can dough keep in the fridge?

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General

DId the fridge kill my yeast?

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General

I've been baking bread for a while now and I've had some extremely succesful loaves and some not so succesful ones. I make plain French bread and it has three rises at about 70 F.

Retarding dough for multiple days

Forums:

General

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?

Small spots when using the fridge for final fermentation

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Challenges

Retarding shaped loaves - container and equipment concerns

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Professional Concerns

Does anyone have any experience retarding shaped loaves in a temperature-controlled fridge? I have a theory that an second-hand fridge, maintained at 10-12C, will allow me to retard 36 loaves. I've been considering deep plastic pizza dough boxes to hold the brotforms, but I'm concerned that these may not allow sufficiently rapid cooling of the dough. Does anyone have any experience? Educated guesses? Better suggestions?

October 6, 2011 - 12:18pm

amy bassett

Bagels - Was it worth putting in the fridge?

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?