March 9, 2010 - 9:41pm
Refrigerated Dough - 5 minutes fresh baked bread recipe
Have anyone tried the recipe for the 5 mintues fresh baked bread - master boule recipe? I have 1/2 of the quantity in the refrigerator, and although the recipe said I can keep in the fridge for up to 2 weeks, I'm not too sure if I can really keep that long. I've used about 1/2 of it, baking 2 times, both turned out really good. I have not refresh it at all. This is the 4th day, I just want to know if it is alright to continue keeping in my fridge and just take it out and use it. Should I perhaps freeze it?
I've even toyed with the idea to use it as a starter. Should I refresh it or I just need to add the main dough ingredients with it? Appreciate if anyone can provide me pointers.
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Depending on the temperature of your refrigerator, it is possible to keep the dough up to two weeks. I find, however, that a week is my preferred maximum. After that the dough gets kind of gray-looking and too moist, and it starts to develop an off odor. If the dough begins to turn, you'll know it. I only use this dough for pizza every now and then, so it's an easy thing to just make it fresh each time.
Thanks for the tip. I guess as much that I won't keep it for more than 1 week. But it did say that I can scrap the rest and act as a starter for the next batch. wonder if that will work.
If I'm regenerating it, I usually just mix in fresh ingredients on top of what's left in the bin. The remaining dough acts as a "starter," so I feel I don't need to add quite as much yeast for the next batch.