Overnight proofing dough in the refrigerator

[As for the temperature and rate of fermentation, it is known that:]

Night shift - night proofing dough in the refrigerator

Author Elena Zheleznyak, 🔗

Right now I am writing this material, and in the refrigerator there is a form with dough, in the morning I will take it out, preheat the oven and bake it, and I will have excellent, fragrant, delicious sourdough bread right for breakfast. I will cut off a piece, spread it with butter or jam And at the same time I do not strain at all, the bread seems to make itself and lives its own bread life, I just drop in sometimes and find out: well, how did it come, is it time? Actually, it's already night, so before going to bed I'll set myself an alarm at 6 am to get the baking dish out of the refrigerator and let it warm up for a couple of hours and finally distance myself before baking. And I myself will go to inspect dreams under a warm children's barrel, even barrels! Yes, those who are on free bread can sleep longer!



But today we will focus on those who are forced to wake up in the morning and go to work until the evening. Among you, workers, I know, there are also enough of those who are willing to sacrifice their time and energy to feed their families with real wholesome bread. There are even those to whom I promised to write about bread that could be baked to a working person, give recipes and a schedule (Anna, hello to you, sorry for taking so long to get my thoughts together). And all this time I tried recipes, and a schedule, and this and that, and I must say that I can not give any specific recipes. Because they all fit! But the schedule is, yes, an important point.

If you leave for work in the morning, for example, to be already in place at 9 or 10 (like a bayonet! - as my boss used to say once upon a time, when I also went to work every day before retirement, you have about three hours to bake bread. It is best to start right in the morning - to put the dough. Of course, in case you have already decided on the recipe. At the same time, whatever the recipe does not write, take the minimum amount of sourdough so that the dough is you will not return home, did not have time to become too sour and ferment. By evening it will be just the right thing. You can read more about it here.

If you have the opportunity to come home not at 19-20, but, say, at 16-17 o'clock, you can put the dough even then, but use a little more sterter - instead of 1 gr. 5-10 gr., So that the dough has time to come to the beginning of the evening kneading.

Closer to the night kneading. But here there may already be nuances: you can knead, let the dough come up for a couple of hours, shape and put in the refrigerator.

Or knead, let the dough come up for half an hour or an hour and hide in the refrigerator until morning. And in the morning:

- take out a mold or a basket of dough, warm it up for a couple of hours, simultaneously heating the oven with or without a stone (if the dough is in a mold), and bake.

- In the morning, mold and let the dough stand in the refrigerator until the evening (until you come home from work), and bake in the evening.

- Put the dough with a minimum amount of starter overnight, knead in the morning, ferment (this is the same 2.5 hours approximately), mold and put in the refrigerator until evening. And after work, bake, first letting the dough stand for a couple of hours to warm to room (or almost room) temperature.

Proofing or fermentation in the refrigerator is a prerequisite, if the dough is just left to ferment at room temperature for such a long period, it will surely ferment and become sour. Bread from this will turn out to be finely porous, sour, crumbly, in a word, not tasty. If you nevertheless forgot to hide the dough in the refrigerator, of course, it's a pity, but there is a way out of this situation. - Squeeze all the gas out of the dough, fold into a ball, cover well and hide in the refrigerator. It can live there for 2-3 days and it can be used as a ready-made dough. You just need to crush it every time the dough comes up in the refrigerator and use it within 2-3 days, otherwise there will be gluten problems.

Another important nuance is the fermentation temperature in the refrigerator. Everyone has different refrigerators that support different temperature conditions and the dough may suit differently. If you have a thermometer that can measure such a low temperature, good, because that way you can confidently know how quickly the dough will fit.

As for the temperature and rate of fermentation, it is known that:
At a temperature of about 25 degrees, the dough will do on average in 2-2.5 hours.
At a temperature of 10 degrees - 8 hours.
At a temperature of 5 degrees - 18 hours.

These recommendations apply to almost any bread with any sourdough, even Sekowa sourdough. To check and make sure, I specially "revived" the bacterial enzyme again and baked bread on it. I baked according to the principle described here: in the afternoon I put in the leaven (100 g of whole wheat flour, 100 g of water and 5 g of a starter), in the evening I kneaded the dough and left it in the refrigerator for 10 hours. Warmed and baked in the morning.


In the photo there is a dough on a bacon enzyme and the dough that came up, straight from the refrigerator early in the morning.

Contrary to the manufacturer's assurances that Sekowa sourdough dough can normally "work" only at temperatures close to 30 degrees and above, practice has proved the opposite. Therefore, I cannot say that the dough fermented too slowly at temperatures below 30 trads on a bacon enzyme, no, it is not, a little slower, but not critical. No longer than sourdough))

I fermented the dough from the above amount of flour, water and "lively" bacterment for about 6 hours at a temperature of 25 degrees and the dough, as you can see, had a good time to come up during this time. Nevertheless, if you put it in the oven with the light on or in the cabinet with a special light for fermenting Sekowa, thereby creating an ideal temperature regime, then the dough will ripen twice as fast - checked.

This schedule is convenient not only for those who work, but also for couch potatoes like me, especially in this heat. If you warm up the oven early in the morning, when the night's chill has not yet been replaced by the stifling heat, you can bake bread and not go crazy with even more heat. The kitchen, of course, has time to warm up, but it also has time to cool down. In addition, in this way, baking bread is generally extremely convenient: you do not need to adjust to the needs of the dough all day, you can freely walk the children, go to the store, leave, come. And the bread process itself is surprisingly simplified and it really starts to seem that bread appears on the table in some miraculous way, without any effort on your part. My children, according to kryane me, already think so

Delicious bread for you.

Oh Admin, how I want to adjust the sponge to my schedule. Twice a week I work from 11-12 o'clock until 22:00, but three times I go to work by 15 o'clock (+ -). I return at 11:20 pm.
Immediately put the bread in the bread maker and continue until it is baked. I go to bed at 3: 30-4:00. Impossible! Bake and lie down at least two.
Help me please!!! I have zero experience, on weekends I do not have time to search, read, think about how to adapt all this to my life.
Surely you know a suitable recipe for my life, I really hope so!

[x / stove]

I have zero experience, on weekends I do not have time to search, read, think about how to adapt all this to my life. Surely you know a suitable recipe for my life, I really hope so!

Sveta, how can I help if you are unable to read and think about the basics of bread on your own?

BREAD IS WORK! You need to learn how to bake bread, and I (and other forum authors) can only suggest something, help you figure it out - and the main work falls on you

In the Yeast Bread section, browse the recipes and choose a simple accessible recipe for yourself, and master it to automatism.

You did not write in what you bake bread: x / oven or oven?

For x / stove start mastering this bread
The easiest white bread made from wheat flour
Wheat flour gingerbread man (master class)

If there is no opportunity to engage in creative bread, then these options "bread on the machine" will help you a lot at any time - baking for about 4 hours.

[Svetlana2014]

Svetlana2014, maybe a way to preserve bread in the freezer is suitable? you can bake several rolls at once, I sometimes freeze for future use - it is perfectly stored

[Admin]

Svetlana, I'm sorry, but why are you

and wait until it is baked.

ahh, Schaub didn't eat

Admin, here I was not so long ago tortured Scarecrow HOW! she bakes bread. For me, working on a day / night schedule, baking bread is difficult ... Well, of course, nobody canceled laziness. It turns out that you need to put the dough on sourdough? dough will not work, will it? Oh, all the people are pushing me to the starter path. I'd rather hop hit in the head ripe.

[Admin]

Admin, here I was not so long ago tortured Scarecrow HOW! she bakes bread. For me, on a day / night schedule, baking bread is difficult ...Well, laziness, of course, has not been canceled... It turns out that you need to put the dough on sourdough? dough will not work, will it? Oh, all the people are pushing me to the starter path. I'd rather hop hit in the head ripe.

This is the most important thing! LAZINESS!
And Natasha-Chuchelka has a big house (which requires much more problems-costs-attention than an ordinary apartment), five in the shops (which also require attention to eat, drink, wash, and "love" to get sick) - and she still and bakes !!!! and even leavened !!!! In, gives !!!!
No, she is of course lazy, there is not even another way "she allows herself to be lazy when there is an opportunity in this" - Natasha, did I write correctly?
All this can be closely followed in her blog on the forum.

Ira, everything can be done. You first need to collect information on the bread that you want to bake, then draw up a schedule of what and when and how to do and how to approach this process and then start introducing it into the process, starting from reading the topic about bread (sourdough) to baking.
After all, sourdough and yeast are not prepared in one day and you can find 30 minutes a day for feeding them to grow them.
Dough and dough can be put overnight and more.
Kneading and baking times can also be adjusted ... and so on.

It will definitely work - if you prepare and plan your work

Dear bakers! I am closely following your reasoning!
And I will be grateful to everyone who shares suitable recipes.
My Internet is weak, while I find it myself, you can die without having time to bake bread ...
Something like that...

Admin I have a few questions for you about dough fermentation in the refrigerator.
1. Can you ferment in aluminum mold?
2. After fermentation from the refrigerator, what should I do with the dough?
3. In what cases is cold fermentation necessary and not desirable?
I prefer to bake bread from wallpaper wheat flour on rye. sourdough without adding other varieties.
45 gr. I stir the leaven in 120 gr. water and add 6 table. spoons hw. flour. Leave for a few hours before fermentation.
I pour in 600 gr. psh. wallpaper flour, water 315 gr. salt 1 tsp l. and molasses 1 table. l. I knead by hand. A few hours later, before increasing 2.5 times, I bake.
Is fermentation needed and how long does it take?
Thank you, best regards.

Thanks for the topic
Darnitsky, 1.5 kg weight
On sourdough without adding yeast, proofing of the dough - 10 hours in the refrigerator.

[Admin]

Admin, Tatiana, I have several questions:
- after kneading, does the dough need to stand warm for some time? Or you can go straight to the refrigerator. There I have +5.

take the minimum amount of starter culture

If according to the recipe I take 200 grams of refreshed sourdough, then how much starter should I take? Perhaps a teaspoon is enough? I always take a starter 50 gr.I already understood from your article that this is a lot.
In the evening I refresh the starter culture 50 + 100 + 100 (200 per dough, the rest in the refrigerator), in the morning at 7 o'clock I knead the dough and put it in the refrigerator.
Usually at 14-15 hours my daughter gets it for me. I come at 18.30, do a warm-up, wait for it to come up again.
In the evening at 20 o'clock I bake in the oven.
The result is always different. I would like to exclude mistakes. If this is a day off, then the whole cycle has already been adjusted and the bread turns out to be very tasty. But on weekdays there are punctures.
My mistakes, as I myself understood:
- no need to do a warm up
- bread is fermented immediately in the form
- take out of the refrigerator about 2 hours before baking.

in the morning, knead, ferment (this is the same 2.5 hours approximately), shape and hide in the refrigerator until evening.

- is fermenting a must? An hour at most happens, is that not enough?

Put the dough with a minimum amount of starter overnight, knead in the morning, ferment (this is the same 2.5 hours approximately), mold and put in the refrigerator until evening. And after work, bake, first letting the dough stand for a couple of hours to warm up to room (or almost room) temperature.

Today I did everything that way. But I took out the dough and in 3 hours, while it was warming up, it almost did not rise. I've been baking this leaven for a month now. Dough almost tripled overnight. The bread gets cold until I can tell what's inside. But the fact that there is no volume has already upset me.

My almond milk is sour.
Can it be used as a liquid for bread dough?
Or throw it away?