The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

dough in fridge

flourpower's picture
flourpower

dough in fridge

When trying to find out how long to store dough in fridge the common answer is 3 days.

I have been reading the 5 mins a day book which instructs 14 days in fridge Have I missed something just a bit confused any ideas ?

Edo Bread's picture
Edo Bread

What kind of dough and how much yeast is in it?

flourpower's picture
flourpower

Any dough from any recipe some say 14 days others 2 or 3 days there muat be a safe time

flourpower's picture
flourpower

Any dough from any recipe some say 14 days others 2 or 3 days there must be a safe time

Edo Bread's picture
Edo Bread

It is variable based on the dough

DanAyo's picture
DanAyo

What is the complete title of your book?

I think the book you are reading is dealing with mixing a batch of dough and then using portions of it to bake multiple loaves over the upcoming week(s). If I am correct the book is called, The New Artisan Bread in Five Minutes a Day

The arthur uses a non-typical method of bread baking. It is focused towards convenience. It is an interesting concept and ideal for certain bakers that want convenience and accessibility to bread over time. BUT, most dough retard (refrigerate) for an average of 12 hours or so. As Edo mentioned, it depends on the dough.

Dan

flourpower's picture
flourpower

 Yes thats the book might be a good idea to put it on the shelf for a year and stick to traditional methods for now thanks for replyingo

DanAyo's picture
DanAyo

With 1027 ratings with an average of 4.5 stars I would imagine the concept is solid. I actually have that book, but I am way too hands on to enjoy that method :-)

Dan

netfan's picture
netfan

I have the book and have used the techniques - the book says you can keep the dough for up to 14 days if I am not mistaken, but you can use the dough in 2-3 days.  I was never able to keep the dough for more than 7 days or so with decent results.

The other problem, for me, was that no matter how hard I tried, I ended up degassing the dough too much when I cut off pieces for baking and it was very frustrating.  I find that I MUCH prefer traditional methods, but many people love baking with those concepts.  There is someone in my home town who sells bread every week and bakes exclusively using that book.  Good luck to you!