Is it OK to put Risen Dough in a Refrigerator? – Knead Rise Bake

A few years back on Thanksgiving, I overheard my wife, Carrie, and my ma in the kitchen trying to decide if they should put dinner rolls that were in danger of over-proofing in the electric refrigerator. After much discussion, and my ma ’ mho prompt ( regretful ma ) they decided not to put the rolls in the electric refrigerator over concerns that the boodle might sink. But it left me wanting to do some dig and get to the penetrate of the consider.
thus what did I find out ? Can you put risen boodle in a refrigerator ? Yes, risen dough CAN be placed in a refrigerator. Putting risen dough in the fridge is a common practice of home and professional bakers alike. Since yeast is more active when it’s warm, putting yeasted dough in a refrigerator or chilling it slows the yeast’s activity, which causes dough to rise at a slower rate. However, it will not cause the dough to reverse the rise that has already taken place. The yeast is still alive. It’s just moving at a less rapid rate.
If you ’ d like a act more information to build up your confidence that you will not be hurting the boodle by putting it in the electric refrigerator, honkytonk cryptic with me on this one.

Refrigerated Dough is Often Better

not lone will refrigerated boodle be safe from ruin, many bakers swear that allowing boodle to proof wholly in the electric refrigerator produces a superior bake. Cook ’ randomness Illustrated tested warm, board, and cold temperature proof, and confirmed that the loaf of bread that proofed in refrigeration was superscript, in about every way, over the warm and room temperatures. With thus many recipes calling for a warmly surface, it is a snatch surprise to learn that the loaf proofed at a warm temperature ended up with the least desirable results.

Some better attributes accredited to breads with refrigerate proofs include a better color crust, a chewier crumb, and a more develop relish. many bakers besides suggest that refrigerated proofs are easier to work with. Which can be handy when trying to carve a cosmetic design into the dough or just for transfering to a bake smasher.
The cool temperature is said to cause the yeast to react differently than at warm temperatures, which can actually cause a different measure of gas to be released and a different type of boodle process to take space. That surely plays a agent, but the biggest gene by far is excess time. More time equals more spirit and social organization.

But What if you Just Need to Stop Dough From Over-Proofing?

unfortunately, sometimes things go awry during proofing. possibly the upgrade time was much shorter than we thought it would be, and we need to run out of the house for a snatch. Or possibly the Thanksgiving turkey is taking longer to roast than we planned for ( the scenario that prompted this post ). The rolls are ready to bake, and there ’ s no board in the oven. Whatever the situation, sometimes we just can ’ metric ton get our dough in the oven at the optimum clock time and we have to try to save our dough from over-proofing. I mean, we probably exhausted hours babying this thing, the survive thing we want to do is crash and burn at the final second gear.
As I said, when it looks like you ’ re not going to get the dough in the oven in time, the electric refrigerator will do no harm and will surely slow things down. BUT, here’s the thing to keep in mind; it might not actually keep it from over-proofing (this is the “possibly” I mentioned earlier). The temperature of the dough, the amount of dough, the amount of time it has already been proofing, and the amount of time you wait to bake it are all factors that determine whether the yeast will slow down its work quickly enough to prevent over-proofing. For exemplar, dough that is warm and/or large in volume will take longer to chill. So it will continue to rise at the same rate for a longer measure of clock. besides, dough that has been proofing for a while and is then left in the electric refrigerator for several hours could over-proof. Remember that chilling the boodle doesn ’ metric ton stop the rising process ; it just slows it down.

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For your best find of avoiding over-proofing in such an consequence, get your dough in the electric refrigerator american samoa soon as you think there might be a delay in broil time, and you should be merely very well. And, if you find yourself in a proofread emergency, go ahead and put your practically-over-proofed boodle in the electric refrigerator. It won ’ deoxythymidine monophosphate hurt it, and at the very least, you ’ ll minimize how over-proofed it is. future time around, just design for the electric refrigerator from the begin specially for those special events in which oven space is heavily to come by, or if you have a jell time for dinner. Use less yeast and go ahead and cold-proof your boodle allowing for at least 8 hours of electric refrigerator time. You can go upwards of 18 hours if all goes to plan before ever being concerned about over proof. That way you can leave it in the electric refrigerator until the oven is release. If it looks as though the dough international relations and security network ’ thymine going to be in full proofed when you need it, you can always put it in a warmly place to speed this final examination emanation up. It will take longer this way, but you ’ ll have a much larger window in which to bake the bread before it ’ sulfur over-proofed. however, if all goes according to plan, just bake the dough straight from the electric refrigerator, no motivation to bring to room temp.

But What if my Dough is ALREADY Overproofed?

unfortunately, if your boodle is already over-proofed before you can get it in the oven, putting it in the electric refrigerator won ’ thymine do much good. Again, chilling boodle doesn ’ t reverse the rising process. thus if your boodle has gone beyond over-proofed, another tap is to punch it down and re-shape. then let it proof a concluding fourth dimension before baking. It ’ s your best choice for rescuing it.