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    You are in: Home / Community Forums / Breads & Baking / Retarding Bread Doughs
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    Retarding Bread Doughs

    Donna M.
    Thu Apr 14, 2005 10:35 am
    Forum Host
    Lately I have been retarding my doughs (holding them in the fridge overnite or up to 24 hours) before shaping and baking. It makes a huge difference in the finished bread. Both the flavor and the texture are greatly improved. If you've never tried this before, give it a whirl. You will be amazed!

    Another benefit of retarding is the fact that I can make the dough late in the evening and then bake it the next day or evening. It makes it much easier to find time for making bread when you work full-time and are not home enough hours in one stretch to get the job done.

    If you decide to try this, use traditional yeast--not instant. Sourdough also works very well this way, and actually continues to ferment in the fridge and has more flavor.

    When you remove the dough from the fridge you can shape it while it is cold, and then let it rise OR if you are in a hurry you can warm it up quicker by patting the dough out on a cutting board to a less thick mass (cover to prevent drying).
    Pumpkie
    Thu Apr 14, 2005 1:40 pm
    Food.com Groupie
    Do you think if I did this with cinnamon roll dough I should shape them and then let them do the last rise when they come out of the fridge or not shape them and leave the dough in a ball and then take it out? I have a wonderful cinnamon roll recipe but it takes 5 hours start to finish, so most of the time I make them the day before and reheat them but being able to bake them in the morning would be so much nicer.
    Donna M.
    Thu Apr 14, 2005 1:46 pm
    Forum Host
    You could do it either way. The only drawback to doing the shaping first is that it takes up a lot more space in the fridge. The dough does take awhile to warm up when it comes out of the fridge, and may need some additional rising time before baking. I would briefly turn on the oven (30 to 45 seconds) then turn it off and leave the light on to maintain the warmth, and put the covered pan of rolls in there to warm up and finish rising. That would probably be the quickest way to get them done early in the morning.
    Pumpkie
    Thu Apr 14, 2005 1:48 pm
    Food.com Groupie
    Thanks for the quick answers! On the bread you also do it on the last rise? Sorry for all the questions I'm just beginning to get into making bread!
    Donna M.
    Thu Apr 14, 2005 2:28 pm
    Forum Host
    I have done it both ways, but I prefer to put it in the fridge right after mixing the dough (before rising or shaping) because it takes much less space in the fridge that way.

    I have to go to work now, so won't be online until late tonite icon_sad.gif
    LA28
    Fri Apr 15, 2005 7:32 pm
    Food.com Groupie
    Pumpkinhead wrote:
    Do you think if I did this with cinnamon roll dough I should shape them and then let them do the last rise when they come out of the fridge...


    Hi! I do that. In the morning, I let them sit on the countertop for half an hour and then pop them in the oven.
    icon_smile.gif
    Pumpkie
    Fri Apr 15, 2005 8:08 pm
    Food.com Groupie
    Imrendil wrote:
    Pumpkinhead wrote:
    Do you think if I did this with cinnamon roll dough I should shape them and then let them do the last rise when they come out of the fridge...


    Hi! I do that. In the morning, I let them sit on the countertop for half an hour and then pop them in the oven.
    icon_smile.gif


    Thanks I'm going to try that next weekend, I love my cinnamon roll recipe but 5 hours is way too hard to do for the morning I think I'll do everything but the last rise and then pop them into the oven.
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