Mad Libs
much madness is divinest sense to a discerning eye
a baking question 
3rd-Oct-2007 04:50 pm
I've never tried to make dough and refrigerate it overnight.  Does anybody have advice on how best to do this?  At this point, I'm talking about a cinnamon roll dough, but would also like to know for such things as bread dough and hot roll dough.  Also, I know dough can be frozen, but never tried that.  Advice?  Please?

Thanks
lava
Comments 
3rd-Oct-2007 10:54 pm (UTC)
Depends on how much you want it to rise. Warming and dissolving yeast activates it then cooling that down can kill it. I've never been brave enough to do it, but I think you would have to do it early on so the yeast hasn't 'used' itself all up. I'll call my mom the baking queen. :)
3rd-Oct-2007 11:10 pm (UTC)
Make sure too that you cover it with plastic wrap and perhaps lightly grease the outside of the dough so you can get it off the bowl/plastic after rising. If you don't cover it, it will dry out, and the oil will also help prevent this.
3rd-Oct-2007 11:32 pm (UTC)
Yeah, what they said.

Kada - ex-chef and whose brother was a baker.
4th-Oct-2007 09:56 pm (UTC)
How long to refrigerate before I'm in trouble? And do you know if I should let it come to room temp? I didn't know you were a chef. How awesome is that?
4th-Oct-2007 02:17 am (UTC)
Try this: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30263,00.html

Gotta watch Good Eats, if you don't already. Alton Brown is the best cooking show host.
4th-Oct-2007 09:56 pm (UTC)
Never watched it. checking the link now. HOw's Beau? Bo? I'm now confused. Teaching McKinley's Sunshine and there's a Bo in it and . . . memory fails.
4th-Oct-2007 10:03 pm (UTC)
Cool site. I am now bookmarking and printing like a fool.
4th-Oct-2007 11:45 pm (UTC)
Beau's great! (The lady I bought him from spelled it Bo, but I like Beau, because it lends itself to some play on words, which is why I call him my Beau.)

My husband is loyal to Good Eats--I never have the time to watch much TV, but I like it too when I don't have a million other things to get done.
4th-Oct-2007 06:00 am (UTC)
I've had poor luck with freezing yeast doughs and using them later.
On the other hand, I've had cinnamon rolls in the fridge puff up out of their pan in the fridge. (Fridge temps slow down yeast growth, they don't stop it. Though it might be how much of the enzyme that they use to chop carbons off of sugars and starches they stored before being put in the fridge that determines growth.
4th-Oct-2007 09:57 pm (UTC)
Do you let it come to room temp?
4th-Oct-2007 10:03 pm (UTC)
It has been a while, but I suspect that, so long as it was the right size when I took it out of the fridge, I probably didn't. It wouldn't hurt to do that though. (Or heat the oven to 200, turn it off, and place the rolls in the oven for a bit. Sort of like the quick rise instructions for frozen bread dough.)
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