The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Trouble with rising in the fridge

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lcerbus's picture
lcerbus

Trouble with rising in the fridge

The past several times I've tried a recipe which calls for an overnight rise in the fridge, my dough has failed to rise - Help!


I thought perhaps the temperature in my fridge might be working against me, but I've gotten a good rise before with the same temperature. It's just recently that I've had this problem. Any trouble-shooting suggestions would be much appreciated!

ananda's picture
ananda

Hi


I think more information is needed here for anyone to get to grips with your problem


Thanks


Andy

lcerbus's picture
lcerbus

I'm new at breadmaking, so I'm not sure what other details to give...I guess my question is, what aspects of the rising process could go wrong in the fridge to have my dough not rise? The first rise worked, so it's not that my yeast is bad.


Last night/this morning I tried the Bagels recipe on the home page. I put the bread in the fridge to retard overnight, but they stayed the same - no rise. My usual method is to cover with lightly greased plastic wrap, and I did so. They were in the fridge for eight hours.


Is that more helpful?


 

wally's picture
wally

Are you allowing them to fully proof (rise) before retarding them overnight in the fridge?  If not, that could be the reason you're not having success.


Larry

ZD's picture
ZD

Is you fridge colder now then it was when it did work. Did you change what shelf you are putting it on? I s the dough colder when it first goes in?


Greg R


 

lcerbus's picture
lcerbus

Yes, the bread has fully proofed before it goes into the fridge, and the fridge temp is the same. I've had the bread on different shelves; it doesn't seem to make a difference. 


-laura

ananda's picture
ananda

Hi Laura,


Can you give as much detail as you can regarding the prior stages before you retard your dough...ie. weighing, mixing and first stages of fermentation?


Thanks


Andy

Occabeka's picture
Occabeka

Hi Laura,


You mentioned that your dough was fully proofed before it went into the fridge.


Retarding 8 hours in the fridge is equivalent to another 2 hours or so of proofing at room temperature. The dough takes some time to cool down, and before it does, the yeast continues to do its work.


My guess is that it has run out of food.


Occa