The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How long can you refrigerate dough?

pseudobaker's picture

How long can you refrigerate dough?

I usually refrigerate my formed, raw sourdough loaves for their 2nd ferment, usually overnight.  If wrapped properly in plastic to prevent moisture loss, could I keep them in the fridge an extra day?  Anyone had experience trying this with success (or failure)? 


parousia's picture


i have restricted myself solely to using freshly ground WW.

the only success that i have had with gluten development for open crumb has been to leave the dough in the refrigerator for 24-48 hrs.

but this is the longest that i have allow dough to sit without yeast, past this point with yeast my dough has broken down into a stringy mess.