The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread Dough in Fridge

southern grits girl's picture
southern grits girl

Bread Dough in Fridge

I'm fairly new to bread making and three days ago I made some roll dough with flour, water, sugar, salt, butter. I used my bread machine on dough cycle. After taking it out, I had a change of plans and placed it in fridge. Today I took it out and made rolls. Put them in the oven to rise like I always do, and they were beautiful. Placed them in oven to cook and first thing my husband said was "What are you doing with the vinegar, it stinks to high heaven". The dough DID smell like sourdough when I was making the rolls, is this normal?

wdlolies's picture
wdlolies

Hi southern grits girl,


yes, that's normal.  Your dough started to ferment.  It should have come out quite fluffy though.  What you should or could have done is, to only use some of the "fridge-dough" and added it to a new badge, which would have given the batch a fuller flavour.  A lot of people, including me and real bakers, ferment some yeast dough on purpose to get a fuller flavour into their breads/rolls.


All the Best from Ireland,


Wolfgang

southern grits girl's picture
southern grits girl

Thanks Wolfgang!! At least I know what to do now. Next time I'll try that.

Doc Tracy's picture
Doc Tracy

If you know it will be awhile or you're not sure try freezing your dough. I do it all the time with pizza dough and it turns out great. Take it out the day before you're going to bake and put it in the fridge to thaw. You may have to experiment a bit with rise times. Put it into a plastic container with a line on it so you can judge the volume of how high it rises in the fridge. That way you can figure out how much it has risen and if you'll need anytime on the countertop before baking. I suspect you'll be able to pull it out of the fridge after 12-24 hours, shape, rest for a bit and just bake.


Adding bits of the fermented dough to the next recipe is a wonderful idea too.

BeckyColeman's picture
BeckyColeman

Hi


I'm from England and we have cheap electricity until 7am.  I put my dough into a cold oven and put it on the auto timer to finish at 7 but the dough had expanded amazingly and was almost pushing the lid off.  I was using the inside pot of an old crockpot slow cooker. 


Also it was a bit of a bother to get up at 7 am which is at least an hour before I usually rise.  Actually, I made a cup of tea and took it back to bed.


Does anyone else do this? 

wdlolies's picture
wdlolies

Hi,


You made yourself a cup of tea and took the dough back to bed?  That's really dodgy, I would be careful with that, because the dough expands beyond imagination. 


All the Best from Ireland.


Wolfgang

southern grits girl's picture
southern grits girl

Thanks Doc!!! It never  dawned on me that you could freeze dough. Thank you so much for the info, this site rocks!!!!  Susan