msalper
Senior Cook
After kneading yeast dough enough and being sure if it has risen perfectly, can we keep it in refrigerator or special pot, I don't know, for a week or more?
msalper said:After kneading yeast dough enough and being sure if it has risen perfectly, can we keep it in refrigerator or special pot, I don't know, for a week or more?
While I make considerably less pizza dough than a restaurant uses, I got excellent results putting the dough ball in an oiled, 2 gallon Ziploc bag to let it proof.marmalady said:...When we made mega pizza dough at the restaurant, it only held well for 1-2 days before it developed a 'crust' on it, and started drying out, even with it being covered.
Thanks jkathjkath said:
Let's get this thread bumped back up to the top.
I meant bread dough or pizza dough... My friend told me that some bakers can keep their pizza or bread dough in a special freezing for a week. But He ddidn't know more about that. I wonder if any simple solution to keep them.ronjohn55 said:Is this the actual dough for bread/rolls/etc.? Or is it more like a yeast sponge?
In a refridgerator, they will saty viable for quite some time, but they may need some extra time and help "waking up" as the length of storage time increases (Usually some sort of food - sugar and nutrients - and warm temps).
How did you keep it? Could you please give me more detail?marmalady said:you can keep a dough, but the major problem would be it drying out. When we made mega pizza dough at the restaurant, it only held well for 1-2 days before it developed a 'crust' on it, and started drying out, even with it being covered.
Tomw said:While I make considerably less pizza dough than a restaurant uses, I got excellent results putting the dough ball in an oiled, 2 gallon Ziploc bag to let it proof.
Wondering if proofing dough for dinner rolls would improve the outcome, I tried the same thing for a batch of rolls letting it sit in the refrigerator for 24 hours or so. The rolls cooked fine the next day, but they had a much more distinct yeast flavor.
I now wonder if this flavor would get more intense if left in the fridge longer.
Tom
msalper said:Could you please explain more fully about sugar/nutrients? Thank you John...
jkath said:<<feeling like I'm back in high school science class>>
Ummmm....... Mr. Ronjohn, will this be on the test?
ronjohn55 said:Yes, we'll be covering yeast nutrients and reproductions, specific gravities, fermentations, and alpha acid isomerizations.
Study samples will be available... Just show your ID to the bartender.
John
Its hard to give a good answer to your question without knowing the *type* of yeast dough that you wish to refrigerate as the amount of fat and, to some degree, the amount of sweetener will affect the appropriate answer. If you wish, please post the recipe(s) you're using so I can target my answer better.msalper said:After kneading yeast dough enough and being sure if it has risen perfectly, can we keep it in refrigerator or special pot, I don't know, for a week or more?
thanks Michael! Do I get karma?Michael in FtW said:I'm sure glad you got into the discussion sub! A very eloquent and concise answer.
subfuscpersona said:thanks Michael! Do I get karma?