November 18, 2007 - 7:41pm
How long can you refrigerate dough?
I usually refrigerate my formed, raw sourdough loaves for their 2nd ferment, usually overnight. If wrapped properly in plastic to prevent moisture loss, could I keep them in the fridge an extra day? Anyone had experience trying this with success (or failure)?
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indeed...
i have restricted myself solely to using freshly ground WW.
the only success that i have had with gluten development for open crumb has been to leave the dough in the refrigerator for 24-48 hrs.
but this is the longest that i have allow dough to sit without yeast, past this point with yeast my dough has broken down into a stringy mess.