Submitted by lcerbus on April 8, 2010 - 9:32am
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!
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More info?
Hi
I think more information is needed here for anyone to get to grips with your problem
Thanks
Andy
I'm new at breadmaking, so
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?
Non-rising bagels
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
Is you fridge colder now then
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
Yes, the bread has fully
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
Prior stages
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
Over-proofed?
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