Slow rise dough in fridge overnight

amother

OP ↓

Fri, Jul 12 2024, 4:03 am

8-10 hrs.

there are no instructions regarding the temperature of the dough.

the dough is now very very cold.
cant believe you can work with such cold dough.
I left it to come to room temperature.
its at least a hr and a half. I can work with it though its still cool.

is this what I was meant to do?
is it normal to leave the dough nearly 2 hrs after the original 8-10 hr rise?

zoom

Fri, Jul 12 2024, 6:56 am

Yes. Its normal.

If I cant bb waiting I just braid it and leave it for a bit.
Dont always if I dont have time, sometimes wont wait.

I also find taking it out the bowl/bag and putting it flat on counter helps it to cool down quicker.

amother

↑ OP ↓

Fri, Jul 12 2024, 7:45 am

ra_mom wrote:

Yes it can take 3 hours give or take on the counter sometimes until you can work with it.

if I need to leave in fridge for 8 hrs should I rather leave it for 6 hrs and
then take it out and leave another 2-3 hrs?

how does the rising work?

also how does it rise at all if yeast always needs warm water to be active and here it goes straight into the cold fridge?

corolla ↓

Fri, Jul 12 2024, 8:06 am

Just did this yesterday. Divide the dough into smaller balls and set on a greased baking sheet, then cover. It'll take much less time to come to room temp.

↑ corolla

Fri, Jul 12 2024, 8:08 am

amother OP wrote:

I usually do the first rise at room temp then punch down and put into the fridge overnight.

amother

↑ OP ↓

Fri, Jul 12 2024, 8:33 am

corolla wrote:

Just did this yesterday. Divide the dough into smaller balls and set on a greased baking sheet, then cover. It'll take much less time to come to room temp.

is it rising more than it needs to cos it needs to come to room temperature?

↑ ra_mom ↓

Fri, Jul 12 2024, 11:05 am

corolla wrote:

I usually do the first rise at room temp then punch down and put into the fridge overnight.

In such a scenario, the dough is rising 3x.

The gluten structure can begin to break down - there can be little holes forming, releasing the extra fermentation. You might find fairly large bubbles in the crumb with less dough in between the holes, which I find gives the challah a crumbly dry texture.

It could be that in your kitchen environment, this actually works perfectly for challah. But the above has been my experience.

amother

↑ OP ↓

Fri, Jul 12 2024, 11:39 am

ra_mom wrote:

its not a third time.
its just continuing to rise from the first time then kneaded and then rises again.

I wonder whats the right way to do this.
the recipe just says put in fridge 8 hrs, then roll out etc.

not instructions about cold dough...

amother

↑ OP ↓

Fri, Jul 12 2024, 11:42 am

ra_mom wrote:

I actually just found this.

doesnt seem to be a problem leaving it for 60 min.
https://www.kingarthurbaking.c.....ough.

↑ ra_mom

Fri, Jul 12 2024, 12:06 pm

amother OP wrote:

I was responding to corolla regarding doing a first rise at room temp then punch down and put into the fridge overnight.

At which point it has to rise a second time in the fridge and/or while it comes to room temp.

And a third time after braiding.

Last edited by ra_mom on Fri, Jul 12 2024, 1:51 pm; edited 1 time in total

amother

↑ OP ↓

Fri, Jul 12 2024, 12:16 pm

ra_mom wrote:

I was responding to corolla regarding doing a first rise at room temp then punch down and put into the fridge overnight.

At which point it has to rise a second time to come to room temp.

And a third time after braiding.

oh, thanks so much for clarifying and your kind support and advice in general.

amother

↑ OP

Wed, Jul 24 2024, 10:57 am

ra_mom wrote:

if I put up the dough, put straight in the fridge and then after its risen in the fridge
I divide the dough in 2 which deflates it.
I work with 1 part and leave the other in the fridge for another hr or 2,
is it ( the dough left in fridge) considered a second rise and then a third rise after shaping for an hr before putting in oven?