The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Tedsbreads's picture

refrigerating the final dough

July 19, 2011 - 1:03pm -- Tedsbreads

Back in the early spring when I was making sourdough bread I would mix the final dough and let it rise over night. Because of the weather it was ready 6 hours later or so to be shaped. Now the weather is hot and humid and the dough rises to fast for my liking. I am wondering if I can mix the final dough then put it in a refrigerator to rise overnight.

Thanks for your help


jennyams's picture

Should I deflate quickly rising refrigerator dough?

February 5, 2010 - 8:09am -- jennyams

I am making the Soft Cheese Bread from P.Reiharts Artisan Bread Every Day.  It calls for quite a bit of yeast (1 1/2 T).  I made it two hours ago, and put it in the refrigerator, with the intention of using it on Sunday (Reinhart says I have up to 4 days to use it).  It has already more than doubled in two hours.  While I assume the rise will slow as the dough cools off, it seems like it will be quite large by evening.  Should I punch it down once it reaches a certain level?  I don't want it to overproof.  I can find no guidance on this when looking at slow fermentation recipes. 

jeffesonm's picture

Straight from refrigerator to oven?

October 9, 2008 - 7:07pm -- jeffesonm

Hi all,

After a long summer hiatus (no AC) I am back to bread baking.  Unfortunately I failed to maintain my starter and ended up throwing it out.  Fortunately a nearby bakery was kind enough to give a chunk of theirs, which turned out to be a firm levain.  I baked my first loaves of the season this past weekend and again the house was filled with the delicious smell of bread baking.

Next week at work there's a United Way bake sale, so I figured I'd contribute some delicious loaves.  I'm planning to make the following:

samkc's picture

4-loaf, over night rise recipie...advice?

November 27, 2007 - 7:14pm -- samkc

I would appreciate any advice on the following bread recipe. With a moderate amount of baking experience over the past few years, I have begun a quest to develop an efficient method for baking four loaves of bread per week. I have three kids and a full-time job so my time is limited, but my family all enjoys home baked bread and when possible helping with the process. The recipe I have been using for the past few months was pieced together from a couple of recipies that I found in books.

Subscribe to RSS - refrigerator