Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Feb 24, 2009 09:38 AM

URGENT! Question about letting dough rise


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.


  1. Click to Upload a photo (10 MB limit)
  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.