Yeast dough, can I refrigerate it for 2 nights?
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?
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.
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.
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~~
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.