Bread dough rising overnight

I'm about to make some challah for the upcoming jewish holidays and want it to be fresh for dinner on saturday night, but won't have time all day saturday to make it and let it rise, etc.

Would it work if I prepared the dough on friday night and let it rise in the fridge overnight? The recipe calls for rising time of only 90 minutes, so would it be okay to sit in the fridge for hours? Would it rise just the same in there? Is there a special way to break up bread recipes when the dough is going to sit overnight?

any help is appreciated.

thanks.

Reply to
D. Sutton
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Howdy,

Rising the dough in the fridge is a fine idea, but...

I would suggest that you experiment a bit before you are ready to bake for friends and family. If the recipe calls for 90 minutes (at a probably unspecified temperature much warmer than the refrigerator) then it would be tricky to calculate a comparable fermentation time for the dough in the refrigerator. Rather than risking it, I would suggest making a batch of the dough, putting it in the fridge (in a cylindrical plastic container through which you can view its expansion) and timing its increase in volume to the point that you intend.

Also, you ask "Would it rise just the same in there?" and the answer is "no."

In my experience (about 40 years of pretty serious baking) I find that cooler (and therefore slower) rises almost always produce better texture, crust, and taste. In that regard, making bread is rather like making wine. Slower is usually better.

I hope that this is of some help, and wish you and yours the best for the holidays,

Reply to
Kenneth

Not only would it be OK, it will probably be better to let it rise in the refrigerator. I would make the dough and put it in the refrigerator in an oiled bowl, covered with plastic wrap. Make sure to allow for expansion. When you are ready to make the bread, remove it from the refrigerator, make up the loaf, let it rise outside the refrigerator, and bake. It will take an extra 30 to 45 minutes for the cold dough to rise after taking it out of the refrigerator. Bake as usual.

Reply to
Vox Humana

So once I remove it from the fridge, do I punch it down and then form the loaves immediately before it warms up, then let it rise again and acclimate to room temp, or should Itake it out of the fridge and let it warm up before touching it?

Reply to
D. Sutton

Hello again,

That would depend on the texture of crumb you want...

If you want a very coarse loaf (that is, with large holes inside), I would suggest that you not deflate it (what you call "punching it down.) If you prefer a finer crumb (smaller holes inside) I would suggest gently deflating the risen dough when you take it out of the fridge. Then, shape it, and let it warm up and rise at room temperature.

All the best,

Reply to
Kenneth

I just take it out, deflate it while it is cold, let it rest for a few minutes, make up the loaf, let it rise for the second time allowing more time since it is cold, and then bake.

Reply to
Vox Humana

proving dough overnight in the fridge is fine---as long as there is not a fridge shelf directly above, it will rise and stick to it.I know through experience and what a gooey mess it was. cheers Paula.

Reply to
walamalacalucy

I take it you were finished making it before the fast came in? Then if was in the fridge for the next day until sunset?

So... did it work?

I would have taken it out of the fridge about 30-45 minutes before the fast was supposed to go out. That way you could shape it after the fast went out, let it sit for 30 minutes for the second raise while getting the rest of the food ready, then bake and you'd have HOT Challah for the meal.

(Of course, depends on how religious you are. Some would do it so that they could bake it just as the fast goes out.)

Reply to
Davida Chazan - The Chocolate Lady

Well I'm not too religious, so I wasn't *too* concerned about it all, but I did pop it in the fridge the night before, and then took it out mid-day, let it warm up, shaped it, let it rise (it rose beautifully the second time, by the way), then baked it.

Conclusion: rising it in the refrigerator overnight turned out to be a great idea and it worked perfectly.

Thanks every>NOTE: My Correct Address is in my signature (just remove the spaces).

Reply to
D. Sutton

I always put the dought in the frig overnight after the first rise. I shape it in the morning and it is excellent.

Joe "Davida Chazan - The Chocolate Lady" wrote in message news: snipped-for-privacy@4ax.com...

Reply to
Joe Yudelson

(Please NOTE: My correct e-mail address is in my Signature) On Sun, 26 Sep 2004 11:16:23 -0700, during the rec.food.baking Community News Flash D. Sutton reported:

Sounds great. I think I'll have to start doing this for my regular Challah - get it ready on Thursday night, pop into the fridge and then take it out on Friday for shaping, second rise and baking.

Reply to
Davida Chazan - The Chocolate Lady

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