The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dough In Fridge

saintdoughco's picture
saintdoughco

Dough In Fridge

Hello Guys,

I make Sourdough Doughnuts, and the process starts about 48 hours before I deliver them to cafes. My questions is how long can I keep the dough in the fridge? So after I've done my mixing, I let it ferment for however long it takes to almost double in size, can range from 5 hours to 12 depending on temp. Then after it's almost doubled in size I put in fridge for about 18-24 hours roughly, can I leave for more than 48 hours sitting in fridge? 

Thanks,

Brittany.

tgrayson's picture
tgrayson

It depends on whether your dough keeps rising in the refrigerator; if it does, overproofing is your limitation. My refrigerator is barely above freezing, though, so once the dough cools down, it doesn't rise perceptibly. I've kept dough in there 3-4 days, but most authorities put 3 days at the outside limit.

saintdoughco's picture
saintdoughco

Thanks! It rises rather slowly in the fridge, I haven't had much over rising when i've put it in the fridge. 2 days is the most i've left it in, and I couldn't tell much difference, they seemed fine when fried them up.

 

What about freezing? I saw that somewhere, could I freeze the dough after the first rise? Would that mess with the freshness flavour if I put in the freezer?

tgrayson's picture
tgrayson

I froze some beignet dough once and they turned out OK. I froze them after cutting, though.