Will my bread dough rise in the fridge? - Veg Patch Kitchen Cookery School (2024)

FAQs

Will my bread dough rise in the fridge? - Veg Patch Kitchen Cookery School? ›

When you put your dough in the fridge it slows the yeast activity down. It takes ten times longer for dough to rise in the fridge than it does at room temperature.

Many bread recipes (both yeasted and naturally leavened) ask you to move your dough to the fridge so that it can rise in a cold environment. The main benefit of letting dough rise in the fridge seems to be improved flavor.

The answer is yes! Our go-to method for proofing bread when it's a bit cold inside is to pop the dough in the oven.

I often just grab a large pot lid and use that over a bowl of proofing dough. A sheet tray works too — just make sure the seal is tight enough to prevent any air movement. For especially large batches I often use a food-safe trash bag, placing the entire bowl of dough inside the bag.

Yeast is too hot Yeast may have been dissolved in water that was too hot, or the liquid ingredients in the recipe may be too hot, causing the yeast to die. Yeast needs to be warm - not too hot, not too cold. Yeast is too cold If the other ingredients are too cold, it could cause some of the yeast to die.

A great warm spot to let your dough rise is on top of a heating pad. Place your covered bowl of dough on top of a heating pad on its lowest setting. The dough will proof away and rise faster than if left at room temperature.

Before you put the pizza in the oven the next day, take the dough out and let it reach room temperature (typically 1-2 hours). This is the best way to get a light and tasty crust. You can also use a cold fermented pizza dough recipe which can yield an incredible flavor and pocketed-crust.

The proofing time for bread dough varies based on the dough's makeup (amount of preferment, flour choices, and hydration) and the temperature at which it's proofed. The dough should generally be proofed for around 1 to 4 hours at a warm temperature or overnight (or more) at a cold refrigerator temperature.

It's Too Cold

That's because doughs proof best in warmer temps—around 80º is just right for yeast. If your kitchen is too cold, the yeast doesn't have the right atmosphere to help the dough rise.

To help your dough rise faster, here's a few warmer suggestions: Oven: Heat your oven to its lowest setting for a few minutes, then turn it off. Place the covered dough on the center rack and close the door. Microwave: Heat 1 cup of water in your microwave for 2 minutes.

What can I do with bread dough that didn't rise? ›

But almost as good as a proofing box is taking a Mason jar filled halfway up with water, microwaving it for two minutes, then putting your bowl of dough into the microwave with the jar to rise. The other thing you can do is place your lidded container or bowl of dough into a second, larger bowl of warm water.

If you are early in bulk fermentation, you can move your dough into the refrigerator, and it will slow down the fermentation. You can then take it back out the next day, bring it back up to room temperature and restart the bulk fermentation process.

If baked too soon or too late, loaves can collapse and have a dense, gummy center. “There are so many factors that affect rise time, so exact time will vary for every baker.

For deeper flavour (and convenience), most doughs can be put in the fridge for their second rise and left to prove overnight.

Too Hot to Survive. Regardless of the type of yeast you use, if your water reaches temperatures of 120°F or more, the yeast will begin to die off. Once water temps reach 140°F or higher, that is the point where the yeast will be completely killed off.

A Bowl of Steaming Water is the Key to Quickly Proofing Bread. In the winter, when your house and kitchen are at a crisp temperature and you need a warm spot for your dough to rise, create a makeshift “proof box” by placing a bowl of steaming water inside your oven alongside your bowl of dough.

A metal or plastic colander can be used as a proofing basket alternative in the same way as the ricotta basket below. Smaller is better as it will support your dough better and stop it from spreading out.