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Submitted by oskar270 on March 19, 2010 - 7:53am Dough in the FridgeInto my 12th bread baking and so far the results have been very satisfying and exciting So I thought to try this French Country bread recipe which calls to have the dough into the fridge for 2 to 24 hours. I was curious to see what the fridge will do to the dough Besides the all purpose flour and water, the recipe calls for 1/3 cup instant dry milk powder, 2 envelops of Fleischmann's rapid rise yeast, 1/2 cup plain yogurt and 3 tablespoons vegetable oil. I have no experience but thought the dough should rise after 24 hours in the fridge (covered with a plastic bag but not sealed) but it did not rise at all. Is the purpose of having the dough in the fridge to let it rise slowly or what?
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Dough in the fridge
Yes - to let it rise slowly so that the yeast can develop a more full flavor.
Bread that rises quickly is good - but the more time you can give the yeast to develop flavor without sacrificing the gluten the better. If you go too long - the bread will go soppy, since the gluten is overdone.
The best selling book Artisan
The best selling book Artisan Bread in Five Minutes a Day is based on keeping a large batch of dough in the refrigerator for a couple weeks at a time. When you want to make a pizza, bake a loaf of bread, or make some fresh Pita Bread you just tear off a grapefruit size piece of dough.
http://www.thefreshloaf.com/node/5389/artisan-bread-five-minutes-day-discovery-revolutionizes-home-baking
It's a book worth having and some of their techniques do work very well.