refrigerating bread dough
Hi, I was just wondering if you can refrigerate the dough at any of the following times during your bread making process.
- Right after you mixed all wet and dry ingredients.
- Right after you knead the dough.
- During the 1st rise ( ie let rise part of time on counter and finish in refrigerator).
- Right after it rose and you did 1st punch down.
- If recipe ask for 2nd rise, during the 2nd rise after you folded.( again part of time on counter and part in refrigerator).
- If recipe ask for 3rd rise, during the 3rd rise after you folded. (again part of time on counter an part in refrigerator)
- Right after you shape and place in pan or on cookie sheet.
- Right after you score the dough.
If so, how many hours in refrigerator at each step is ok?
Can you refrigerate the same dough at more than 1 step?
Are there steps you should never put the dough in the refrigerator?
What is the best step to refrigerate the dough at?
Can you put the dough in a warm environment ie on top of dryer to help warm up dough faster?
Can you start workinbg on the dough when its still a little cold but pliable?
I assume you can leave dough in greased bowl and oil the outside of dough while in refrigerator for any of the steps and cover with plastic wrap.