Making dough then putting in fridge until the next day

billieboy_2

Any of you breadmaker afficianodos out there know if it would be okay to make your dough, take it out, knock it down? and keep it in the fridge until you want to use it? If so what would you wrap it in - foil, clingfilm? I want to make some foccacia for tomorrow evening but want to get it on the go now. I'd be grateful for any advice.

Karma67

hi,
I made pizza dough 2 days ago, wraped it up in clingfilm and put it the fridge...used it today with no probbs....

HTH

lin473

I used to have a regular routine of making the dough and putting it in a loaf tin straight after tea.Then I put it in the fridge and it would be risen to perfection the next morning ready to be baked on cheap rate electricity !
Much more predictable results than any other means.
I would try putting it in a tupperware box or something like that (easy to scrape the sides so you won't waste any but make sure it is big enough as the dough will rise!)

Anne_Marie_2

Must admit I do this all the time with pizza dough, as usually have too much to use in one go, so I put it into a polybag, those thin really cheap ones on a roll. Make sure there is plenty of room left in the bag, because dough will rise even in the fridge. Before putting in bag, toss dough in a wee bit of flour, helps to stop it sticking to the bag. Also freezes very successfully.

Queenie

Go for it ( put it in a large-ish bowl with cling film over the top)

Enjoy your foccacia tomorrow :drool:

billieboy_2

Thanks for all those replies! Unfortunately I went out before getting them but at least I know now and it will be very useful for the future making pizzas, etc. Still really enjoying my breadmaker, no-one likes the shop bought anymore. :beer:

Sweet_Pea_2

Hi,
I dont know if this is any help but in my BM cookbook it says to use oiled clingfilm, which is what I use to wrap my pizza dough in before putting it in the fridge, and it never sticks. I just brush a bit of olive oil over it with a pastry brush.

billieboy_2

I made the foccacia yesterday lunchtime and shaped it and put topping on (rosemary, garlic and olive oil) then covered with a damp teatowel (which stuck a bit!) and put in the fridge for a couple of hours (it didn't rise at all) then got it out about 30 mins before cooking it. I was expecting it to rise a lot but when I thought about it foccacia is quite flat as are pizzas. Anyway it tasted very nice, so thanks for all your help.

squeaky

From a fridge temperature it is likely to have needed at least fifteen minutes to reach room temp, if not more. You could try bringing it out an hour earlier next time you do this.

And the usual advice for covering dough is a damp tea towel, or sometimes, very lightly oiled cling film.

HTH

bugs

Most Fridays, I put on a batch of French bread dough, and last thing before bed I roll it in to baguettes and lay it on a baking tray, covered with a sheet of muslin kept for the purpose (lighter and less likely to stick than a teatowel) and in the fridge overnight - whoever wakes up first takes the tray out while they potter about in the morning, let it warm up and rise a bit more for half an hour to an hour, and then in to the oven for fresh bread for breakfast.

The muslin is nice cos it means using less plastic, but it does sometimes stick and you must have a reasonably firm dough, eg doesn't really work so well for ciabatta, I find.

Still use plastic bags for freezing stuff though

HOLsale

you can also try refrigerator dough which has mashed potatoes in it. it's meant to be left in the fridge and taken from all week!

i love it, very tasty bread and it's really easy

here's a recipe i got off the internet i've changed a few ingredients to make it UK friendly

Potato Refrigerator Dough
1 package dry yeast (equal to 1 tablespoon dry yeast)
1 1/2 cups warm water
1/2 cup granulated sugar
1 1/2 teaspoons salt
2 eggs
1/3 cup butter or lard
1 cup lukewarm mashed potatoes
4 cups flour
extra flour for rolling

Dissolve yeast in warm water. Add sugar, salt, eggs, shortening, mashed potatoes and 4 cups flour. Beat until smooth. Mix in enough flour to make dough easy to handle. Turn dough onto floured surface and knead for 5 minutes. Place in greased bowl. Cover tightly. Refrigerate at least 8 hours, but no longer than five days. Use in the following recipes.

Braided Dinner Rolls
6 cups Potato Refrigerator Dough
1 egg, slightly beaten with 1 tablespoon water
1/4 cup sesame or poppy seeds

Divide dough into 18 parts. Roll each part into a rope 7 inches long. Place three ropes together and braid gently and loosely. Do not stretch. Pinch ends to fasten. Place braids on greased baking sheet and let rise until double. Brush egg mixture over braids. Sprinkle braids with seeds. Bake at 375 degrees F for 15 minutes.

Hamburger Buns
6 cups Potato Refrigerator Dough
4 tablespoons butter, melted
1/4 cup sesame seeds

Divide dough into 12 equal parts. Shape into smooth balls. Place on greased baking sheet and let rise until double. Brush with butter and sprinkle with sesame seeds. Bake at 400 degrees F for 10 to 15 minutes.

Parker House Rolls
9 cups Potato Refrigerator Dough
4 tablespoons butter, melted

Divide dough in half. On a floured surface, with rolling pin, roll each half into a 13 x 9-inch rectangle. Cut dough into 3-inch circles. Brush each circle with melted butter. fold circle over so it overlaps other half of circle slightly. Press edges together. Place on greased baking sheet. Brush tops with melted butter. Let rise until double. Bake at 400 degrees F for 15 minutes.