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URGENT! Question about letting dough rise

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I am going to try my hand at making bialys - I am having company for breakfast and would like to serve them fresh out of the oven. The problem is, I have to let the dough rise for 2 hours.

Is it possible to let the dough rise over night (which would be apprx 12hrs)? ... I am an awesome cook, but I am a novice baker, so I have no idea if this would be disastrous or not.


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  1. Have never made bialys, but there are definitely some refrigerator risen doughs out there. Cinnamon rolls come to mind, you could definitely make them tonight, let them rise overnight in fridge and bake off Wed morning. Several types of coffe cakes would take to this method as well.

    1 Reply
    1. re: Diane in Bexley

      brioche spends the night in the frig here
      NOTE you still must wait for the dough to warm up,punch it down and form it before baking

    2. A cold dough will take longer to rise, so schedule accordingly.

      1. Yes, let it rise overnight in the refrigerator but I think it's helpful to let it start rising before putting it in the refrigerator, at least 1/2 hour out and then put it in overnight. Remove in the morning and allow to come to room temperature before baking (I get up, take it out, shower, etc. and it's ready to go in the oven then). It works right out of the refrigerator, too, in the time it takes the oven to preheat but you don't get as nice of a rise.

        1. I would let it do a first rise the night before (an hour) and then put it into the fridge. IMO, allowing the yeast to become active before retarding the dough in the fridge will add to the depth of flavor in the dough.

          You could also consider caramelizing some onions the night before for the top of the bialy

          1. You might want to try the 5-Minutes-A-Day Artisan bread recipe for this. The reason I suggest it is that yesterday I decided to make a kind of foccaccia using the basic dough I had in the fridge. Patted the dough down onto a well-floured pizza peel, brushed it with olive oil and sprinkled with chopped garlic, rosemary, coarse salt and pepper. Let it sit for about 30 minutes and baked on a pizza stone at 450o - it was fantastic. But after reading your post, it occurred to me that the texture was very much like a bialy. You could make the dough a day or two before, gently pat into bialy shapes (a little onion in the middle of each one), rest for a while and bake hot. It would be perfect - and very little prep or rising time on the day.

            1. I've never made Bialy, but when I do cinnamon rolls, I do the first rise the night before, shape them, then put them in the fridge for the second rise. This way you don't have to shape and rise in the morning. Ideally, they'll be out of the fridge and up to room temp before you put them in the oven, but if you're pushing it, you can start them in a cool oven and let them warm up along with the oven. The gentle increase in heat seems to work fine for cinnamon rolls.

              1. If I was you, I'd certainly do a trial run of whatever method you decide BEFORE the big day arrives.

                I'm a very good cook myself, and any dough related recipe can be dicey to make and prone to being labor intensive.

                1. Bialy dough is a little tricky because it (usually) uses high gluten flour. The recipe I use is made in the food processor, where the dough is processed until it gets fairly hot. Then it rises, then you punch it down and shape it. After the first rise, you might be able to rest it in the refrigerator, but in my experience, the dough is slow to rise. I'd test it first, to see how long you would have to wait for it to rise once you take it out of the refrigerator.