Can I refrigerate a babka dough 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 poppy seed babka, let it rise overnight, and bake it very early Sunday morning.
I should note that It is possible to make an extra sweet dough for babka, roll, fill and shape it, freeze it, then thaw and bake it weeks later. You do get slightly less rise.
And that 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.
But this would be a second night in the fridge, one night in a ball, the second shaped and filled.
Any opinions on whether this would work?
Please remember that even though the dough will be refrigerated for two nights, it will still be rising ,albeit at a slighty slower rate than if you kept it at room temperature. I am not sure whether a double rise in the fridge would harm the dough. I would bake it and then freeze it until needed.
Thank you , Rebecka. I could bake-and-freeze, but nothing tastes like yeast-risen bubka fresh out of the oven. Or makes a home smell so wonderful as people are waking up.
Bread that is baked and frozen always loses much of its charm. I know that there are lots of reasons for doing it, but this was a case of wanting something wonderful to eat on a particular weekend morning, not of "needing" to freeze a coffeecake.
You should freeze it, not refrigerate it. More than 40 years ago, I worked for a large kosher bakery (hence the moniker) who specialized in making frozen unbaked products for other bakeries to bake off. We made and froze babka dough. It has about a 6 month freezer life with good results.
You're absolutely right about making and filling the dough, then freezing it until needed. You need only take it form the freezer, let it sit for a couple of hours - it will come to room temperature and rise. then baking it.
It works like a charm, with just a slight lessening in the degree of rise. The taste, however, in unimpaired. And you get fresh form the oven babka.
Thank you all. I made the dough on Friday and filled and shaped it motzei Shabbos. Then, for extraneous reasons, didn't bake it until Monday morning. It has a mildly fermented taste, rose beautifully and is delicious.