The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How to keep old dough

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thihal123's picture
thihal123

How to keep old dough

So I'm making oatmeal bread. I heard one trick is to keep a portion of the dough to make bread the next time. Well, how do I keep a portion of this dough to make new bread? How do I store it? How do I feed it, or do I need to?

foodslut's picture
foodslut

That's how I keep my old dough.

If it's old dough (and not a levain or a sourdough), it doesn't need to be "fed", although I notice that after 2 weeks or so, the quality degrades, so I whip up a new batch twice a month or so (I bake every weekend).

Hope this helps.

thihal123's picture
thihal123

SHOOT! I just realised I did NOT save some old dough. I already baked my bread and TOTALLY forgot about taking some dough for next week or the week after. DUH! Anyhow, thanks for the advice. Yeah, what I'm thinking of is just old dough i.e., dough from an uncooked bread. 

All at Sea's picture
All at Sea

... if you aren't going to bake within 2 days of refrigerating your old dough (Pâte Fermentée) -  you need to feed it.  But your mileage will vary, of course, depending on the thermostat setting of your fridge.

All at Sea

thihal123's picture
thihal123

So how do you feed it? With a little bit of flour that you knead in?

All at Sea's picture
All at Sea

... they are both required.  As with refreshing a starter, chuck out some of the old dough, and give the remainder a good feed and a splosh to drink.  You decide your feed rate and hydration based on what you want to use it for.

Had to laugh about the forgetful bit - you're not the only one to have done that!

All at Sea

thihal123's picture
thihal123

Thanks! Very helpful!

thihal123's picture
thihal123

YAH KNOW WHAT? I FORGOT to save old dough AGAIN! I just made this wonderful Multigrain Spraun bread from Reinhardt's Whole Grain book, and I FORGOT AGAIN! Geezz...