The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Scrap dough

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JIP's picture
JIP

Scrap dough

I have been making the Acme Baguettes in Artisian Baking across america for a while now but I was wondering can I use a little dough saved from each batch as the scrap dough called for in the recipe.  I know this is realy the idea behind why the call it scrap dough i.e. save a little dough each time you make the bread in your fridge and you sort of get a little more flavor from it.  But again I want to know cann the "scrap dough" the call for making with a certain amount of yeast be reaplaced with real scrap dough saved from the last batch and of course refreshed if I wait too long to use it.

mij.mac's picture
mij.mac

Yes you can, I don't know what else you're putting in your dough, it isn't usual practice to have fats or salt in 'old dough' but it won't make that much difference with yeasted dough. I would say just go ahead and use it unless you use eggs but otherwise yes. It's good training for sourdough too.
mac

bwraith's picture
bwraith

Mac,

If you have a lean bread, i.e. only water, flour, and salt, how long can you keep scrap pieces in the refrigerator and still use them? Can you refresh the old dough, and if so, what ratio and rise times would you use? I guess this depends a lot on whether it's sourdough or yeast.

Bill

mij.mac's picture
mij.mac

Hi Bill, Ideally you wouldn't want to keep them more than three days even in the fridge if you are going to count on them for leaven, but if not then a week is fine, after this and it starts to get a bit ratty so it's best to refresh it the day before. Don't' forget you can freeze old dough quit easily. I don't think the yeasts are as perky afterwards but they soon come round. If you are going to add a little more for luck anyway you don't have to worry about that though.As for ratio, with either yeast or sourdough it really is up to you anything goes, really anything that you can measure will work, it's just a question then of how long it takes to rise. Personally I long a long rise, it tastes better and the bread lasts longer. I bought some last week for the first time in ages. I had forgotten how quickly shop bought bread went stale. May we never be without home baked bread.

mac

JIP's picture
JIP

No eggs but the final recipe of course has salt.

mij.mac's picture
mij.mac

Hi JIP, then great, don't worry about the salt, it isn't ideal but realy will just slow down the yeast a little, which might not be a bad thing. Cool. You're rockin' n' rollin'.
mac