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Can I slow prove bread dough in the fridge?

(10 Posts)
IHeartKingThistle Mon 12-Jan-15 18:15:32

I need to make a fresh focaccia for a friend's birthday lunch on Friday, but I will be at work all morning. The dough normally proves for an hour but I will be out for over 3. If I make the dough before I go to work can I put it in the fridge? Or best to leave out and risk over proving? It's flat bread anyway I suppose!

IHeartKingThistle Mon 12-Jan-15 18:22:32

Or could I make the dough the night before, prove in the fridge then bake before work?

WowOoo Mon 12-Jan-15 18:23:06

Could you make it on the Thursday instead? Otherwise it'll rise too much and over prove. Ours - if there is ever any left has always been OK the day after.

Not sure really! I wouldn't leave it for three hours.

IHeartKingThistle Mon 12-Jan-15 18:54:20

It really has to be eaten the same day or it's basically solid. Argh.

WeAreEternal Mon 12-Jan-15 19:13:55

Could you get up earlier and make and bake it before you go out?

Middleagedmotheroftwo Mon 12-Jan-15 19:16:20

Can't you just buy fresh bread and pass it off as your own?

IHeartKingThistle Mon 12-Jan-15 20:46:53

I think I may have to get up early! sad

We're all making one thing and my bread has been specifically requested! No-one would mind though I'm sure - got to decide if it's worth getting up at stupid o'clock for!

Silverjohnleggedit Tue 13-Jan-15 08:24:07

I think it'll be fine proving for 3hrs in the fridge....we prove bread over night in the fridge, sourdough and yeast bread, it just slows down the yeast activity and improves the flavour. Buy some shop bought as a back up and shove it in the freezer if you don't need it.

PolterGoose Tue 13-Jan-15 22:17:13

Message withdrawn at poster's request.

Zanzibaragain Wed 14-Jan-15 13:13:13

It will be fine, just use a bit less yeast

I leave my dough out in the kitchen for up to 12 hours everytime i make bread.
mix dough about 4pm, dont knead it, just leave it in a bowl covered with cling film, next morning about 10 ish take dough out, stretch it and roll into a ball, rest for an hour then into the oven.

Slow rise adds so much flavour.Its how a proper Italian mama would make bread.

look up No Knead Bread.

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