Proving bread dough overnight

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Proving bread dough overnight
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woodsprite

Joined: 20 Mar 2006
Posts: 2943
Location: North Herefordshire

Posted: Tue Sep 08, 09 3:47 pm Post subject: Proving bread dough overnight
I usually prove in the kitchen over a couple of hours but I need the dough to be ready early tomorrow morning. If I prove it overnight should I put it in the fridge? I don't want to over prove. Any advice gratefully recieved.

gz

Joined: 23 Jan 2009
Posts: 8916
Location: Ayrshire, Scotland

Posted: Tue Sep 08, 09 4:17 pm Post subject:
It will need to warm to room temp if it goes in the fridge, before you bake it. Cool larder?

match

Joined: 09 Aug 2009
Posts: 40

Posted: Tue Sep 08, 09 4:20 pm Post subject:

If you prove in the fridge you will effectively stop the yeast, but allow any bacteria to keep working. This technique is used with sourdough, where the starter contains bacteria, which are encouraged to give a sour flavour - but doesn't make a difference when using just yeast.

Your best bet is to prove until its getting close to being ready, then put it in the fridge overnight. Get up early, and give it an extra hour or so to warm back up when it comes out the fridge, as cold dough doesn't bake very well.

This is usually why traditional bakers were always early risers! (pardon the pun

)

Blue Peter

Joined: 21 Mar 2005
Posts: 2400
Location: Milton Keynes

Posted: Tue Sep 08, 09 4:25 pm Post subject:

match wrote:

If you prove in the fridge you will effectively stop the yeast, but allow any bacteria to keep working.

Whenever we've put dough in the fridge to prove overnight, we usually end up with something out of Quatermass (so if you do it, put it in a much larger container than you'd think you need) - the yeast seems to keep working,

Peter.

Treacodactyl
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 25795
Location: Jumping on the bandwagon of opportunism

Posted: Tue Sep 08, 09 4:44 pm Post subject:

Blue Peter wrote:

match wrote:

If you prove in the fridge you will effectively stop the yeast, but allow any bacteria to keep working.

Glad I'm not the only one who approaches the fridge with a rolling pin in the morning if dough as been put inside the day before.

Yes it seems to rise without problem overnight in a fridge and we think the flavour improves. It'll not turn out exactly the same but it should be fine.

woodsprite

Joined: 20 Mar 2006
Posts: 2943
Location: North Herefordshire

Posted: Tue Sep 08, 09 5:15 pm Post subject:
Thanks everyone. I've been told that the flavour is better with a longer, cooler prove. I'll have a go and probably wake up early, worrying that it hasn't worked and have enough time to make another batch anyway

frewen

Joined: 08 Sep 2005
Posts: 11405

Posted: Tue Sep 08, 09 6:10 pm Post subject:
Let us know how it goes

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Tue Sep 08, 09 6:17 pm Post subject:

I've come to the conclusion that I get the best results from doing a first prove and then shaping and putting the shaped loaf in the fridge overnight. Providing it's not too wet a mix it turns out beautifully. I prefer to leave it a short while out of the fridge in the morning as well but if it's looking too threatening or I'm in a hurry I shove it in the oven straight away (removing the cling film first

must dig out the muslin) and it makes smashing bread, I'm afraid I'm not very technical about it though.

Elizabeth David mentions rising the dough in cold water which sounds fun but I don't own a dolly tub...

RichardW

Joined: 24 Aug 2006
Posts: 8443
Location: Llyn Peninsular North Wales

Posted: Tue Sep 08, 09 6:48 pm Post subject:

match wrote:

Its standard practice in industrial bakeries to cold prove (using normal yeast) some items as its gives them a specific taste / texture. Yeast still works when cold (just like bacteria) just slower (just like bacteria).

ksia

Joined: 17 May 2006
Posts: 2320
Location: Mayenne, France

Posted: Wed Sep 09, 09 7:04 am Post subject:
When I do a big batch I leave it on the kitchen side to prove over night. Remembering to put it into two large bowls or it makes a mess!

Midland Spinner

Joined: 13 Jan 2009
Posts: 2931
Location: Under a green roof

Posted: Wed Sep 09, 09 8:20 am Post subject:
You could make Sodabread in the morning.

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Wed Sep 09, 09 1:35 pm Post subject:

Bugs wrote:

I've come to the conclusion that I get the best results from doing a first prove and then shaping and putting the shaped loaf in the fridge overnight.

I did that once - it was the best bread I ever made (ask Anna Marie) only I've never been organised enough to do it since.

ros

Joined: 19 Jul 2005
Posts: 2469
Location: Beds

Posted: Wed Sep 09, 09 2:47 pm Post subject:

wellington womble wrote:

Bugs wrote:

I've come to the conclusion that I get the best results from doing a first prove and then shaping and putting the shaped loaf in the fridge overnight.

I did that once - it was the best bread I ever made (ask Anna Marie) only I've never been organised enough to do it since.

I'm going to try that tonight - two days running I have put the bread to prove whilst I walk the kids to school - been distracted and longer than I intended and come home to the Quatermass experiment creeping along the counter top

woodsprite

Joined: 20 Mar 2006
Posts: 2943
Location: North Herefordshire

Posted: Thu Sep 10, 09 7:15 am Post subject:
It was fab! I'll definately do that again.

Blue Peter

Joined: 21 Mar 2005
Posts: 2400
Location: Milton Keynes

Posted: Thu Sep 10, 09 10:54 am Post subject:

ros wrote:

[been distracted and longer than I intended and come home to the Quatermass experiment creeping along the counter top

Terrible thread hi-jack, but...

Despite my advanced years, I'm too young to really know Quatermass (have a vague image of some boffiny people on the telly which my parents were watching). Does anyone here know much about it? The name seems to have entered the collective psyche - the sound seems to have many resonances - or again is that just an age thing and the young'uns don't know what it's about at all?

Peter.

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