The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

fridge

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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?

ques2008's picture

OK to store egg wash (1 whole egg mixed with 1 tsp of water) in fridge for 2 days

April 6, 2009 - 4:20pm -- ques2008
Forums: 

I googled my question but I'm not getting the answer I'm looking for.  Must be the way I phrased my question.  But here's my question:  i love the egg wash effect on breads but I find I'm wasting too many eggs.  I know I can freeze egg white but for how long?


Also, can I store the egg wash I used tonite in the fridge for use again tomorrow or the next day?  Is it safe to use egg wash twice, bacteria-wise?


And how long can egg whites be stored in the freezer?  I know we can't freeze egg yolk.


Anyone with advice?


Many thanks.

aladenzo's picture

How to retard using my fridge?

September 20, 2007 - 9:43pm -- aladenzo

Hello everyone... I haven't done this before but I'm actually planning to mix some dough in the evening, shaping it into small buns, and retarding it in my fridge. My question is, how long should the dough be retarded for... and could I actually put these buns straight from my fridge to my proofer....  or should it stay first at room temperature before proofing... OR .... does it go straight to my oven? And how about the temperature of my fridge? Sorry for all these questions... thank you!!!

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