The Fresh Loaf

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Refrigerated Dough - 5 minutes fresh baked bread recipe

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jennyloh's picture
jennyloh

Refrigerated Dough - 5 minutes fresh baked bread recipe

Have anyone tried the recipe for the 5 mintues fresh baked bread - master boule recipe?  I have 1/2 of the quantity in the refrigerator,  and although the recipe said I can keep in the fridge for up to 2 weeks, I'm not too sure if I can really keep that long.  I've used about 1/2 of it, baking 2 times,  both turned out really good.  I have not refresh it at all. This is the 4th day,  I just want to know if it is alright to continue keeping in my fridge and just take it out and use it.  Should I perhaps freeze it?


I've even toyed with the idea to use it as a starter. Should I refresh it or I just need to add the main dough ingredients with it? Appreciate if anyone can provide me pointers.

Barbara Krauss's picture
Barbara Krauss

Depending on the temperature of your refrigerator, it is possible to keep the dough up to two weeks. I find, however, that a week is my preferred maximum. After that the dough gets kind of gray-looking and too moist, and it starts to develop an off odor. If the dough begins to turn, you'll know it.  I only use this dough for pizza every now and then, so it's an easy thing to just make it fresh each time.  


 

jennyloh's picture
jennyloh

Thanks for the tip.  I guess as much that I won't keep it for more than 1 week.  But it did say that I can scrap the rest and act as a starter for the next batch.  wonder if that will work. 

Barbara Krauss's picture
Barbara Krauss

If I'm regenerating it, I usually just mix in fresh ingredients on top of what's left in the bin.  The remaining dough acts as a "starter," so I feel I don't need to add quite as much yeast for the next batch.