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Yeast dough, can I refrigerate it for 2 nights?

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AdinaA May 26, 2011 12:59 PM

What I would like to do is to make a yeast dough on Friday afternoon, leave it in the refrigerator overnight, take it out on Saturday evening, roll it out, fill it as a coffee cake (babka), let it rise overnight again and bake it very early on Sunday morning.

(I sometimes make a double batch of pizza dough, refrigerate half, and shape it into a loaf of Italian bread for dinner. Very time-efficient, but that's only 24 hours in the fridge, and I get somewhat less rise than I get with fresh dough. This would be a second night in the fridge for a shaped, filled sweet dough)

Any opinions on whether this would work?

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  1. sunshine842 RE: AdinaA May 26, 2011 02:06 PM

    maybe, but I'd be worried that your yeast would run out of food and leave you with a weird spongey mass that won't rise very well.

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      ediblover RE: AdinaA May 26, 2011 02:48 PM

      It'll work. In fact, (textually) it'll probably turn out better than usual. Cold just means slower/less activity by our little friends. But, that's usually a good thing (as long as you're not in a hurry). Next time you go for pizza, try going for 48 or even 72 hours.

      1. jeniyo RE: AdinaA May 26, 2011 04:00 PM

        it will work. i made cinnabuns last night and it is right now sitting in the fridge so i can bake it off tonight for the office.
        any longer than 2 days, i would recommend freezing it.

        yum. babka. it's been a few years since i've made it. mm. so good~~

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          AdinaA RE: AdinaA May 26, 2011 05:47 PM

          Thank you. I'll report back on the results, and save a slice for jeniyo.

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            Kelli2006 RE: AdinaA May 26, 2011 10:29 PM

            48 hours in the fridge isn't a problem.

            Tonight I made pizza with a dough that had been in the fridge for 10 days and it baked perfectly. I had to knead in a bit of flour but the yeast were very alive and the taste was close to a sourdough.

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              ESNY RE: AdinaA May 27, 2011 08:31 AM

              My standard cold-rise time for pizza dough is 4-5 days, so yes you can do it.

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                AdinaA RE: AdinaA May 30, 2011 05:53 AM

                Thank you all.

                I made the dough on Friday, refrigerated it. Rolled it out and filled it on Saturday evening but (for non-culinary reasons) didn't bake it until Monday morning.

                Fresh out of the oven it has a slightly fermented taste but it rose beautifully and is delicious.

                1 Reply
                1. re: AdinaA
                  babette feasts RE: AdinaA May 30, 2011 09:33 AM

                  The longer rise does bring out more flavors - complex flavors, sour flavors, fermented flavors - generally desirable in pizza dough, often less so in sweets.

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                  smfan RE: AdinaA May 30, 2011 09:56 AM

                  I used the bread machine to prepare the yeast dough on Friday night. First rise was half done when I put it in the fridge. Took it out this morning and sat on the counter till it reached room temp then shaped and filled before second rise. No sour or fermented flavours. Slightly less rise than with fresh dough.

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