It can be difficult to make bread dough and to figure out how to store it. Whether you made the dough ahead of time or didn’t have time to bake it that day, you’ll need to decide what to do with it. What are some methods of storing bread dough?
How To Store Bread Dough
Lightly Oil a Large Mixing Bowl or Airtight Bag
Be sure to coat the inside of a large mixing bowl or an airtight container with oil before placing the dough inside. Before placing the dough in the storage container, you can lightly oil the dough’s outside. It is easier and more efficient to coat the container instead of the dough for most people. If you are looking for the best mixing bowls for bread making, we have a recommendation for you!
Place the Kneaded Dough Into the Container
Whenever dough is stored, it should be kept in an airtight container, such as a bowl or a bag. Two to three times the amount of dough should be placed in the bowl or bag. As a result, the dough will continue to rise before it is completely cooled.
You may use a plastic food storage bag like a ziplock. A reusable airtight silicone bag may also be used. By doing so, you prevent the dough from tearing until you’re ready to use it. Dough that has been kneaded and dough that has not been kneaded should be stored the same, but they will rise differently.
Kneaded Dough
The preferred method of storing dough is by kneading. To store kneaded dough, lightly oil a bowl or bag and place the dough inside. Refrigeration will be the first rise with kneaded dough.
If you are using refrigerated kneaded dough, remove it from the refrigerator, punch it down, and let it rest for around 10-15 minutes before shaping. If you will be using the dough more than once, only remove as much dough as you need and leave the rest in the airtight bowl. Do not refrigerate the dough more than once because it will dry out and lose its integrity.
Unkneaded Dough
A slightly different process is necessary for refrigerating unkneaded dough compared to kneaded dough. Both need to be sealed in an airtight container, but unkneaded dough needs to be punched down a few more times.
To refrigerate unkneaded dough, punch it down while it’s still warm (about every 30 minutes). Punch it down every 24 hours once it has cooled. Unkneaded bread dough is best used within 48 hours of refrigeration, similar to kneaded dough.
Cover the Bowl Tightly or Seal the Airtight Bag
Cover the bowl tightly with a lid or cover it with plastic wrap if you are using a bowl. A tightly sealed airtight bag should be used. Keep the dough from drying out, as it could crack if air gets into the bowl.
Store in the Refrigerator and Use Within 48 Hours
The fermentation of yeast needs to be slowed by refrigerating dough. The yeast consumes sugar found in the dough and produces carbon dioxide as a result.
In bread dough recipes, yeast is mixed with warm water and sugar before any other ingredients so that it can activate. It is necessary to keep the yeast warm in order for it to remain active and continue raising the dough. When the dough is refrigerated, it slows down this process and keeps it fresh. In order to prevent yeast from spreading, bread dough should be refrigerated after it has been prepared. It is also important that the dough rest. After resting, enzymes as well as carbs are converted to sugar, making the baked goods more flavorful and delicious.
Many people want to know, can I leave bread dough out to rise overnight?
Bread dough should not be left to rise too long because it can overprove. Sugars are consumed by yeast cells, resulting in a crumbly loaf of bread or a pizza crust that falls apart when handled.
Are bread doughs okay to be refrigerated overnight?
You should refrigerate the bread dough overnight if it is not used the same day. It is recommended to refrigerate bread dough immediately after it has been made so that the proofing process will be slowed down.
While the dough is proofing (or resting), the yeast can rise the dough one last time before baking. For the dough to remain fresh, refrigeration is required to slow down the proofing process.
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