The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dough left out overnight

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lunchboxwendy's picture
lunchboxwendy

dough left out overnight

Good morning. Last night I made a batch of dough. Just water, salt, yeast and flour. My intention was to leave it out for 2 hours and then transfer it to the fridge. Well I forgot to put it in the fridge. It sat in the counter all night. The temp in my house was about 72 degrees. Do you think it's ok to use still? The recipe says to leave it out for 2 - 5 hours then put it in the fridge. My dough was out about 12 hours. I'd hate the throw it out. Thanks.

gaaarp's picture
gaaarp

wendy, you definitely don't have to waste your dough.  Whether you can bake with it as planned is another story.  The yeast may have lost some of its leavening power by being allowed to rise too long at room temperature. 


The way I see it, you have two choices.  You could roll the dice and bake with it as planned.  You'll know by the time you set it to proof whether it still has enough kick to rise well. 


Alternatively, you could use the over-risen dough as pate fermente.  To do this, you would mix another batch of dough and incorporate last night's dough into it.  Of couse, this will make twice as much bread as the recipe calls for, so you could cut the recipe in half and use half the pate fermente now and keep the rest in the fridge to use later.


Report back what you decide to do and how it works out for you.

lunchboxwendy's picture
lunchboxwendy

oh good. I couldn't think of any reason the dough would make me sick put I wanted to be sure there wasn't something I hadn't thought of. I heard this recipe yesterday on the Splendid Table podcast. You make this big batch of dough and it is supposed to keep in the fridge for up to 2 weeks. Whenever you want some bread you tear off a piece and bake it. As the 2 weeks goes by the bread gets better and better. If the first piece I bake doesn't turn out I will certainly try what you suggested. 

gaaarp's picture
gaaarp

Wendy, I didn't realize you were talking about the Artisan Bread in Five Minutes a Day recipe.  In that case, I think you're fine to use it as is.  If you mix another batch, you'll have bread dough up to your nose!


BTW, if you like the results, I would suggest picking up the book.  It has a lot of recipes in it, including other ways to bake the basic dough.

lunchboxwendy's picture
lunchboxwendy

I will get the book if this dough works for me. I listened to the segment on Splendid Table a couple of times. They made it sound so easy. I'm still on a hunt for the best bread that is easy to make regularly. For a while I was making the No Knead Crusty Bread from Mother Earth News but most times it was way too dense. Granted I was using about half wheat flour but no matter what modifications I made it usually was not so good.

gaaarp's picture
gaaarp

Is that the same as the No-Knead  Bread from the New York Times article?  If so, yes, I made it and wasn't impressed at all.  The Artisan in Five bread is far superior.  I still make sourdough and other breads weekly, but this short-cut bread is just the thing for putting fresh bread on the table in the middle of a busy work week.

davec's picture
davec

"Not impressed at all?"  Wow, I'm really sad to hear that.  That bread was what got me interested in baking in the first place, since, for me, it made a loaf that was far superior in flavor and eating quality than I could buy locally.  And easy, as well.


After a year of baking NKB weekly, I got interested in sourdough, and that's what led me to this board. I'm now working my way through Hamelman's "Bread" and Reinhart's "Whole Grain Breads".


I know there are professional bakers and very serious amateurs on this board, who wouldn't understand, but, if I hadn't seen that Mother Earth News article, I would never have developed any interest in baking at home.  I suspect there are a lot more people like me out there.


Oh, by the way, I haven't been able to use more than 1/3 whole wheat in the no-knead bread, without the results being too heavy.


Dave

umstetter's picture
umstetter

Try adding 1Tbs of vital gluten to each 3 cups of flour. (or there abouts) I make 100% (home-ground - I have a grain mill) ww bread and that's what I use. I can fold this bread in half and it doesn't crack, crumble or break.


 


I'm sorry that I can't give that in oz/grams, I haven't yet converted to oz/grams. I have however, purchased a scale that will weigh in ounces and/or grams. I just haven't started using it yet.


 


I buy the vital gluten in the supermarket over by the specialty flours. It's in a little box. I keep it in the freezer (along with my yeast). And I'm sure admitting this on a board that is for really dedicated bread bakers, is heresy. And the fact that I actually use a bread machine is probably grounds to be completely ignored. Lol


 


Actually, I do make bread other than in my bread machine, but since I'm a single mom, homeschool and work two part time jobs, I'm lucky to get fresh bread at all. It only takes me about 5 mins to put the ingredients into my machine and stand there and fiddle with it until the dough is “right”. It beats a loaf of white bread from the store.


 


I have made a fair bit of sourdough products in the past and have a dried start that a friend sent me a couple of months ago that I want to get going. And thanks to this group, I now understand what my Dutch grandfather's little baking book that he took to work with him means! I never could understand what 1# sugar, 9 oz starch meant. Even though it was in English, I though he was “cooking Dutch”. Oh, the work: he was a Baker/pastry chef in restaurants and by the time this book was handed down to me, he had been gone for years.


 


Thanks for all the info I have gotten and continue to get.


Darlene


 

gaaarp's picture
gaaarp

Dave, I apologize if I offended you.  I was merely relating my experience and didn't mean to imply that there was anything wrong with the NK bread method.  It just didn't seem to me to be an improvement over traditional methods.  That said, I have been using the Artisan in Five recipes, along with my usual artisan breads, and think it produces a fine daily loaf.


To each his own.  Just keep baking!

lunchboxwendy's picture
lunchboxwendy

Well I have tried my atisan in 5 dough twice and it was good both times. It didn't rise enough though but that could be because I left the dough out so long that first night. After I eat up this batch I'll make another. I baked a small roll from it and made it in to a PB&J for lunch and then I made a small pizza from the dough for dinner. both tasty.


And maybe I'll try the vital with the No Knead bread. Don't you just love Mother Earth News? Fantastic publication!


I like this forum. I want to bake more bread so I have something else to post about!

Charmmi's picture
Charmmi

I left my AB5Min dough out on the counter last night and didn't think about it until this morning. I'm going to try to bake a loaf from it tonight, hopefully it'll still be decent. If it has already lost its rising power... I guess it's pizza time!

umstetter's picture
umstetter

Thanks for the heads up about the 5-min bread.


I mixed a double batch up and we have been in hog-heaven!


We've made pizza, calzones (when I couldn't figure out how to transfer the dough without the peel that I can't afford to buy), bread and rolls - and still have some left. This is so much better than the white bread I make in the machine. My next go round I'm going to try whole wheat with the gluten.


The kids LOVE this bread. It has a nice "chew" to it. When I first took it out of the oven, my 16ds wanted to know why it was "cracking". The broiler pan under my "bread stone" - which is nothing more than a 12x12 terra cota tile from Lowes and only cost me $1.00, works like a charm.  Only thing is, I'm going to hate to see the electric bill for having the oven at 500 for a couple of hours while I bake bread and make pizzas!


Darlene

jconsford's picture
jconsford

So if i left my dough out for a day and a half, could i still use it as a "preferment"?