Refrigerated dough for bread
I would like to make dough and keep it in the fridge. The 3rd loaf I ever made was one I kept in the fridge for two days and it was excellent. I only used a half tsp of yeast, since I read that it was best to reduce yeast for dough kept in the fridge.It was by accident that I didn't bake it until two days later. The bread was kind of tangy and very flavorful. It was a basic white bread with flour, oil, water and salt. I would like a recipe that would stay in the fridge for a couple of days before baking. i would love a whole wheat one that is pretty light. I tried the Peter Reinhart 199% whole wheat and somehow made a brick. I know it had to be my error as most people had great results. I followed that one exactly and did not refrigerate, but maybe the yeast was not intended for that. I used pizza dough yeast that I bought by accident. It worked for the basic loaf, but not for the whole wheat. Also, I know that soaking the whole wheat is suppose to produce a lighter loaf, but if I keep it in refrigerator for a few days, would I still need to soak it, since it would be in a moist environment? I would like a good white and a good wheat that's not to hard to make. I used a bread maker to knead my dough and baked it
in the oven. Also, does the no-knead breads produce light textured breads? Sorry if I'm rambling, but since baking that loaf, I can't wait to start baking!