 Submitted by pioneercynthia on May 11, 2011 - 8:56am
I've just discovered that there is something wrong with the oven. I'm on the second rising of a loaf and wonder if I can interrupt the rise by just popping it in the fridge? I've never done that before and assume it will work, but I'm not sure. I'm also speculating that once I take it out, I'll have to let it return to room temperature, then resume the rising where I left off. Does that make sense?
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You can slow it down - but
You can slow it down - but short of freezing, the refrigerator won't 'interuppt' (stop) the rise.
retarding dough
Like Derek said, it will slow it down, but won't stop it. There is no need to bring the dough to room temperature before baking IF it has already proofed completely in the fridge. Fine to put it in the oven cold. If it is not ready, then take it out and let it rise the rest of the way at room temp. Slowing it down usually improves flavor, so you might be pleased with the results. Good luck!
Dough refrigeration worked well!
Hey, just thought I'd let you all know that this worked. I did put the dough in the fridge and was able to take it out later and the bread turned out fine. The only thing I didn't allow for was that the surface of the dough got a little dryer than I would've liked. I had only covered it with a plate, which is usually sufficient, but given the dryness of the fridge, I should've covered it with something like plastic. All turned out well though! Hooray!