The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

refrigerated dough rise time in humidity

metropical's picture

refrigerated dough rise time in humidity

how long does an overnight refrigerated dough need to rise (approximately) in a humid container, before baking?

The bread is a loaf multigrain. The container is a styrofoam ice chest with a bowl of bowled water under the loaf pan.

tpassin's picture

I don't think it matters much as long as it's "long enough".  Much would depend on whether the dough got a chance to start rising at room temperature before going into retardation.  If the dough started to rise visibly before chilling, then it would take a few hours to mostly stop any more action.  Longer would mostly add to the flavor.

If the shaped dough went right into chilling after bulk ferment, you might need a few more hours, but not that much more since it would have been rising already.

I usually keep my loaves covered with plastic wrap so the humidity wouldn't matter.