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Posted to rec.food.cooking
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Bread dough in fridge
"Paul M. Cook" > wrote in message
news 
>
> "Julie Bove" > wrote in message
> news
>>
>> "Paul M. Cook" > wrote in message
>> news
>>>
>>> "Julie Bove" > wrote in message
>>> news
>>>>I have made this recipe countless times before but I use honey as the
>>>>sweetener so mine isn't vegan.
>>>>
>>>> http://www.veganbaking.net/recipes/b...sandwich-bread
>>>>
>>>> In the past, I just mixed it, let it rise, etc. then baked it. But
>>>> because I had so many other things to bake, I used the method
>>>> recommended for best flavor which was to refrigerate the dough. Mine
>>>> was probably in there for about 14 hours. I made two batches, each in
>>>> their own bowl.
>>>>
>>>> The problem? I didn't get nearly as much rise as I normally do. I use a
>>>> huge metal bowl. Normally the dough rises up so much that it touches
>>>> the bowl cover. I use elasticized plastic bowl covers. And when I let
>>>> it proof, it overflows the pan. I have used the suggested method for
>>>> dealing with this. Once in a while, the bread will poof out over the
>>>> pan when it bakes. Not always. Seems typical for it to rise up then
>>>> shrink down a bit.
>>>>
>>>> Now here's the weird part. I had to let it sit out for about 5 hours
>>>> before it rose at all. From there, I proceeded as normal but had to let
>>>> it sit for far longer than usual and it still never doubled in size,
>>>> but it did come close. Didn't rise much during the proofing but... It
>>>> did rise as it baked. The finished loaves are just slightly shorter
>>>> than what I normally get. Weird.
>>>>
>>>> I know the yeast is fine. Am doing Julia Child's White Sandwich bread
>>>> right now. Makes two loaves. Dough is rising like a fiend.
>>>>
>>>> So my question is... It this typical for dough left in the fridge? The
>>>> only other refrigerated dough I've ever dealt with was pizza dough and
>>>> it's not quite the same.
>>>
>>> You have to let it rise once before chilling it and then wait 48 hours
>>> for it to rise. The yeats needs time to develoip before being chilled.
>>
>> Hmmm... Recipe didn't indicate that.
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> That's the way it's done. It's a "secret" of great pizza dough.
Thanks.
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