Howcould I make sweet dough that would last in fridge without overproofing
Hey there! I'm doing some sweet bread dough for cinnamon rolls and donuts. I've been doing a lot of experiments regarding proofing and fermeting times. I'm trying to see if there's a way to make dough and store it in the fridge for a day or even two in a rectangle shape ready to extend and make cinnamon rolls. Kinda like premade dough. I think that's how they make the buns in Cinnabon (as they seem to have the doughs in the fridge). I've been trying to do this as when I finish mixing my dough and store it directly in the fridge, it overproofs after 8-10 hours (I use cold milk, cold eggs, and soft butter to try to keep dough's temp as low as possible, fridge temp is 1"C or 33"F). This is just a way to try to make things easier in production, as when I mix my dough I normally have 8 pieces of dough and when I start rolling out one by one, the last one would get a litle bit overfermented (I try to keep 4 at room temp and the other 4 doughs on the fridge after 1 hour of fermeting at room temp). I use 1-1.5% instant yeast and my dough temperature after mixing is 24.1"C or 75.3"F.
Basically, is there a way I can have premade dough that doesn't overferments and could keep on the fridge ready to just roll out? Doing it in the second rise (when the rolls are already formed has got me good results but it occupies to much space in the fridge)
https://www.youtube.com/watch?v=SdN_cYDPnAg
Thank you!
Forgot to point that when dough overferments in fridge I stored it in plastic bags and when I store it in a metalic bowl or plastic container it seems it doesn't overferments as quick as just throwing them on plastic bags.
How about wrapping the long dough strip in foil before you roll it up? The foil would conduct the heat away for rapid cooling.
I commend to you experimenting with tiny batches. Less yeast, less bench time, more rapid cooling.
Maybe the commercial doughs are rapidly cooled as they are packaged.
I don't know anything about sweet dough but using 1-1.5% of instant yeast is a lot for a bread dough so the fermentation time window would not be very long. Could less instant yeast be used to slow down the fermentation in the fridge? Could instant yeast be added the next day?
Most recipes call for 2%. I used 2% but defintively was too much and it was a quick fermentation. The thing is that sweet dough can get away without a long fermentation as it's enriched dough: the butter, eggs, sugar, milk helps a lot with the flavor. More of a question would be, does fermentation stops at a temperature that doesn't mean putting it in the freezer?
I don't like to cold retard any of my doughs, but I have to with my pizza dough balls as I don't feel like making a dough ball every time I eat pizza. I usually make about 4-5 pizza dough balls on the weekend that would last me a week worth of lunches and dinners for following week, I notice for the first one and two, I would get a nice puffy rise but by the time I get to the last one usually 4-5 days later it would be way over fermented that it would not rise much. I only use 0.1% instant yeast for my pizza dough balls but they are 100% pre-fermented with a biga for 24 hours. The moral of the story is my dough would continue to ferment in my fridge regardless. I have not measured the temp of my fridge so I don't know what it is but I am also a home cook so I have a lot of food, vegetables, etc. in my fridge so I assume it is in a normal cooling temp which should be around 40-degree F. Good luck!
Biggest factors include:
From what you have described, the simplest adjustment for you to make might be to put the dough in the refrigerator earlier. You could try 40 minutes of bench time before refrigerating, rather than an hour, for instance. That would keep a lid on the extent of fermentation.
Paul