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-> Recipe Collection
amother
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Fri, Jul 12 2024, 7:03 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?
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zoom
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Fri, Jul 12 2024, 9:56 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.
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ra_mom
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Fri, Jul 12 2024, 10:00 am
Yes it can take 3 hours give or take on the counter sometimes until you can work with it.
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amother
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Fri, Jul 12 2024, 10:45 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?
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corolla
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Fri, Jul 12 2024, 11:06 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.
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corolla
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Fri, Jul 12 2024, 11:08 am
amother OP wrote: | 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? | I usually do the first rise at room temp then punch down and put into the fridge overnight.
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amother
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Fri, Jul 12 2024, 11:33 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?
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ra_mom
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Fri, Jul 12 2024, 2:05 pm
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.
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amother
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Fri, Jul 12 2024, 2:39 pm
ra_mom wrote: | 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. |
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...
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amother
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Fri, Jul 12 2024, 2:42 pm
ra_mom wrote: | 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. |
I actually just found this.
doesnt seem to be a problem leaving it for 60 min.
https://www.kingarthurbaking.c.....ough.
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ra_mom
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Fri, Jul 12 2024, 3:06 pm
amother OP 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... |
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, 4:51 pm; edited 1 time in total
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amother
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Fri, Jul 12 2024, 3:16 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.
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amother
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Wed, Jul 24 2024, 1:57 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 in the fridge and/or while it comes to room temp.
And a third time after braiding. |
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?
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helloo26
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Mon, Jul 29 2024, 4:42 pm
I let it rise, shape and slow-rise overnight in fridge
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