Dough rising (raising)

Tom or Mary said:

If I mixed my dough at 7 in the morning would it be okay to let it rise all
day until five, or should I start it at noon?

Thanks

Tom

Howdy,

Well, that would depend (primarily) on the temperature of
the dough.

You might experiment with allowing it to continue its rise
in the refrigerator. (By the way, generally speaking, the
rising of bread is rather like the preparation of other
fermented foods in that better taste will come with slower,
that is, cooler fermentation.)

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Tom or Mary said:

If I mixed my dough at 7 in the morning would it be okay to let it rise all
day until five, or should I start it at noon?

Thanks

Tom

I usually run the oven on low for about 15 minutes, then put the dough
in and turn it off - or put a bowl of hot water on the bottom rack.
But I've never let dough rise that long, and it sounds like a recipe
for disaster. I know my MIL used to make something she called
"refrigerator rolls" where you let them rise in the fridge overnight,
but I'd think the recipe would have to be designed for that. I'm not
an expert, and bread isn't rocket science or anything - but all day
sounds a little off to me.

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

Tom or Mary said:

If I mixed my dough at 7 in the morning would it be okay to let it rise all
day until five, or should I start it at noon?

You can let it rise in the refrigerator, if you have all day... and
you do.

sf said:

Tom or Mary said:

If I mixed my dough at 7 in the morning would it be okay to let it rise all
day until five, or should I start it at noon?

You can let it rise in the refrigerator, if you have all day... and
you do.

Can you really do that? I honestly don't know. Same results, in the
end?

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

Ted shuffled out of his cave and grunted these great (and sometimes not
so great) words of knowledge:

Quoted message said:

sf said:

Tom or Mary said:

If I mixed my dough at 7 in the morning would it be okay to let it rise all
day until five, or should I start it at noon?

You can let it rise in the refrigerator, if you have all day... and
you do.

Can you really do that? I honestly don't know. Same results, in the
end?

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

Yep. When you take the dough out, let it come to room temperature
(about 30 minutes ), then punch it down and do your second rise out of
the refrigerator (provided you have the time, if not punch down and do
the second rise in the fridge also ), then bake. The dough should last
for 4 - 5 days in the fridge with no problems. The bread will actually
have a better taste.

Ted Campanelli said:

Yep. When you take the dough out, let it come to room temperature
(about 30 minutes ), then punch it down and do your second rise out of
the refrigerator (provided you have the time, if not punch down and do
the second rise in the fridge also ), then bake. The dough should last
for 4 - 5 days in the fridge with no problems. The bread will actually
have a better taste.

Thanks - I'll give it a try.

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.