Bread - rising in the refrigerator
  Re: (...)
I just saw the bread posts - I have been baking most of our breads for years and have used a bread machine for some time. It is easier but I also make a number of types of bread by hand. Recently I purchased Peter Reinhart's book on bread, called "Brother Juniper's Bread Book - Slow Rise as Method and Metaphor". He has some wonderful recipes and is full of neat observations about kneading and flour. I would suggest a trip to the library.

Now for my question - I would like to mix my bread the night before I bake it, put it in the refrigerator, pull it out the next day and bake it but I am not sure whether to refrigerate it after the first or second rise, or how long to leave it out of the refrigerator before baking it. Does anybody have any suggestions?


  Re: Bread - rising in the refrigerator by Val (I just saw the bread...)
Hi Val
I do some cold/refrigerater rise breads, bagels is my favorite (pizza dough too). We put dough in the fridge right from the Cusinart. In the case of bagels you shape them first, but in other breads, lightly grease bowl, cover with plastic wrap and refridge. Next morning take out and shape, let dough get to room temp (@ 1/2hr give or take). It'll rise some more during this time. Then bake. I'm sure there are other ways, but this does work for us.
Empress for Life
  Re: Bread - rising in the refrigerator by Val (I just saw the bread...)
Hi, I agree with Cis. When I make rolls, I shape and then place in the fridge. A cold rise really lets the flavors develop. I recently made a roll recipe that I usually cold rise, but because of lack of time, just let rise after taking from the bread machine and then baked off. What a difference in flavor! Cold rise is much better. Just remember to take it out in plenty of time to finish rising, and I've found it's often a lot longer than the recipe suggests. I've only done it a few times with bread, but I allow myself plenty of rise time.

  Re: Re: Bread - rising in the refrigerator by pjcooks (Hi, I agree with Cis...)
Now this I have actually done! I use an old refrigerator potato roll recipe from my mom that she used years ago. And I agree, they do taste better with a cold rise. I usually have to plan on letting them sit for close to 2 hours before they are ready to bake though. These are my family's favorite roll for holidays.


"Drink your tea slowly and reverently..."
  Re: Re: Bread - rising in the refrigerator by Mare749 (Now this I have actu...)
I'm wondering why mine appear to come up to room temp faster. One of two reasons I bet, either I get busy and don't realize how long it really took or with the woodstove my kitchen is just alot warmer than most.
You simply MUST try the cold rise bagels, OMG they are good.
Empress for Life
  Re: Re: Bread - rising in the refrigerator by farnfam (I'm wondering why mi...)
Now you guys have me thinking about rolls and bagels. I have never made either. Could you post the potato/refrigerator roll recipe and the bagel recipe?

thanks much for the advice!

  Re: Re: Bread - rising in the refrigerator by farnfam (I'm wondering why mi...)
Would love your bagel recipe---PLEASE!!! I have attempted making these little gems on three occasions with different recipes and they always flub at the end---I even had a tour of a bagel making shop. I do everything right but the end product just doesn't cut it. I have patience and am persistent though sooo------
"Never eat more than you can lift" Miss Piggy
  Re: Re: Bread - rising in the refrigerator by Val (Now you guys have me...)
Welcome Val, I would be glad to! This recipe is from Betty Crocker's Best of Baking:

Potato Refrigerator Dough

1 package active dry yeast
1 1/2 cups warm water (105º to 115º)
2/3 cup sugar
1 1/2 teaspoons salt
2/3 cup shortening
2 eggs
1 cup lukewarm mashed potatoes*
6 1/2 cups all-purpose flour** (6 1/2 to 7 cups)

Dissolve yeast in warm water in large mixing bowl. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days. Punch down dough. Shape, let rise and bake as directed.

Yield: 10 1/3 cups

Notes: *Instant mashed potatoes can be substituted for the mashed potatoes; prepare as directed on package for 2 servings

**If using self-rising flour, omit salt.

Categories: Breads
Copyright: © General Mills, Inc. 1998.

This is identical to the one my mom used over 40 years ago. Tried and true. Enjoy!


"Drink your tea slowly and reverently..."
  Re: Re: Bread - rising in the refrigerator by Val (Now you guys have me...)
Hi Val, Rox,
Found this one after many disappointments with others. To us they really taste like the NY Bagels I remember from the hood:
Unbleached bread flour 3 1/3 to 4 cups
Brown sugar 4 teaspoons
Fine sea salt 2 teaspoons
Instant yeast 1 teaspoon
Water 1 cup plus 3 tablespoons
Baking soda 1 teaspoon
Sugar 1 tablespoon
Sesame, poppy, or caraway seeds, coarse salt, or dried onion (optional)
for garnish
Cornmeal for baking sheet
1. Generously sprinkle a baking sheet with cornmeal and set aside.
2. Place the flour, brown sugar, salt, and yeast in a food processor fitted with
the metal blade. Using an instant-read thermometer, adjust the water
temperature so that the combined temperatures of the flour and the water give
a base temperature of 130 degrees F if using a Cuisinart or RecipeAid or 150
degrees F if using a Braun. With the machine running, pour all but 2
tablespoons of the water through the feed tube. Process for 20 seconds,
adding the remaining water if the dough seems dry and does not some
together in a ball during this time.
3. Stop the machines and let the dough rest in the processor bowl for 5
minutes. It will noticeably soften as it rests. Then process for 25 seconds
longer, for a total mixing time of 45 seconds.
4. Stop the machine and take the temperature of the dough with an
instant-read thermometer. It should be between 75 degrees F and 80 degrees
F. If the temperature is lower than 75 degrees F, process the dough for an
additional 5 seconds, up to twice more, until it reaches the desired
temperature. If the temperature is higher than 80 degrees F, remove the
thermometer , scrape the dough from the food processor into an ungreased
bowl, and refrigerate for 5 to 10 minutes. Check the temperature after 5
minutes; it should be 80 degrees F or cooler by that time.
5. Scrape the dough onto a lightly floured work surface. It will be relatively
firm. With a dough scraper or kitchen knife, divide the dough into 6 equal
6. To form the bagels, take each piece of dough and roll it into a ball. Flatten
the ball, then fold it in half, sealing the edges with your fingertips. Then fold
again to form a tight cylinder. Roll the dough into a tube about 9 inches long.
Wrap this piece around the palm of your hand, overlapping the dough about 2
inches. Pinch the ends together to form a ring. (The hole in a bagel formed
this way will be the right proportion once the dough is proofed, boiled, then
baked.) Repeat with the remaining balls and transfer the bagels to the baking
sheet, spacing them 2 inches apart.
7. Rub a bit of flour on the top of each bagel, then cover the sheet loosely
with plastic wrap. (the flour will keep the plastic wrap from sticking to the
dough as it ferments.) Place the bagels in the refrigerator for 12 to 16 hours,
preferable overnight.
8. The next day, one hour before baking, put the oven rack on the second
shelf from the bottom of the oven and place the baking stone on the rack.
Preheat the oven to 450 degrees F.
9. Take the bagels from the refrigerator. Remove the plastic wrap and let
them proof at room temperature, 70 degrees F to 72 degrees F, for 20 to 25
minutes. While the bagels are proofing, bring a 4-quart pot of water to boil.
Add the baking soda and sugar. Sprinkle a baking sheet with cornmeal.
10. Test to see that the bagels are proofed: Insert and instant-read
thermometer into the center of one to check the internal temperature of the
dough; it should be between 55 degrees F and 60 degrees F.
11. Set a colander in the sink. Drop one bagel in the boiling water. If it floats
this means the bagels are proofed and ready to be boiled and baked. Boil the
bagel for 5 to 10 seconds. Use a slotted spoon to turn it over and boil it for
another 5 to 10 seconds. Transfer the bagel from the boiling water to drain in
the colander. Boil the remaining bagels, one at a time, in the rapidly boiling
water for o more than 10 seconds on each side, then drain them in the
colander. Do not be concerned if the bagels sit on top of each other while
draining. They are resilient and will regain their shape when baked.
12. Transfer the drained bagels to the baking sheet, spaced 2 inches apart.
While the bagels are still wet from boiling, sprinkle them with the optional
13. Place the baking sheet in the oven. Reduce the heat to 425 degrees F and
bake for about 10 minutes. Open the oven and rotate the tray of bagels so that
they brown evenly. Continue baking for 10 to 15 minutes longer until the
bagels are uniformly browned.
14. Remove the baking sheet from the oven and transfer the bagels to a wire
rack to cool. Serve the bagels warm from the oven or let them cool
completely before storing.
Store the bagels in a paper bag for up to 24 hours. For longer storage, put the
bagels in a plastic bag and store in the freezer. They will keep, frozen, for up to a month. Thaw them at room temperature for 10 minutes before reheating.
Empress for Life
  Re: Re: Bread - rising in the refrigerator by Mare749 (Welcome Val, I would...)
Thanks for the recipes, Mare and Cis. Anxious to try them---

I will let you know what I think when accomplished!!
"Never eat more than you can lift" Miss Piggy

Forum Jump:

Users browsing this thread: 1 Guest(s)