Friday, 11 May 2012
Thursday was dull and mild following on from overnight rain. Despite the lack of sunshine it turned out to be the warmest day (19.8°C) since the 28th March when it reached 21.9°C.
Having watched the “Hairy Bikers” baking their way around Europe I was fascinated by the many specialist bread makers who left their dough to rise for 24 hours in the fridge. I had always believed that the dough needed to be left somewhere warm to rise and that the cold of the fridge would kill the yeast. I thought it might be worth seeing if dough would rise overnight in the fridge. If it did it could be knocked back, and left to rise in the morning before baking ready for lunchtime.
The dough was made around 19:00 and placed in a bowl. I reckoned it had plenty of room to double in size in this bowl, my usual check that the dough has risen enough, if indeed it was going to rise at all. After covering with cling film it went into the fridge to rise.
I did have a sneaky look in the fridge later in the evening and the dough had already just about filled the bowl. I was concerned that in the morning I would open the fridge door and be met with dough oozing out of the door!
I needn't have worried as in the morning the dough had completely filled the bowl but not escaped around the edges. So now it would be more normal bread making. The dough was kneaded again and formed into some rather rustic looking teacakes which were left to rise until they had doubled in size.
These were baked in the oven giving them just enough time to cool for a lunch time treat.
Surprising my very slow rise dough turned out well. It’s pretty convenient to be able to make the dough, leave it to rise overnight, then bake the following morning. I wonder how long that dough would last in the fridge before use?
Posted by Greenfingers41 at 09:43