Can You Put Dough In The Fridge After It Has Risen?

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Baking bread from scratch is extremely rewarding. There’s something magical about mixing together a few simple ingredients like flour, yeast, salt, and water to create a tasty, homemade loaf.

However, the rising process can sometimes be tricky to get just right. Many home bakers wonder if they can refrigerate dough after it has risen. Let’s take a closer look at this question and why it matters for your bread.

Understanding Yeast and the Rising Process

To understand why refrigerating risen dough may or may not be a good idea, you first need to understand how yeast works to make bread rise.

Yeasts are tiny living organisms that consume sugars and starches and produce carbon dioxide gas as a waste product. When making bread, we create optimal conditions for yeast to grow and produce gas.

We mix the yeast with warm water, sugar, and flour. This gives the yeast what they need to start multiplying and producing bubbles of CO2.

As the yeast produces more and more gas, the bubbles get trapped in the elastic gluten network of the dough. This causes the dough to inflate and rise.

The first rise is called “bulk fermentation” and allows the dough to become aerated and develop flavor.

After bulk fermentation, the risen dough is shaped and placed in a pan or on a baking sheet. Then it undergoes a second rise called “proofing” before being baked. This gives the dough additional time to rise and set its internal structure.

Can You Refrigerate Dough After It Has Risen?

So can you interrupt this rising process by refrigerating the dough? Yes, you can refrigerate dough after it has risen, but the timing is important.

Here are some guidelines on refrigerating risen bread dough:

  • Refrigerate after bulk fermentation and before shaping. The best time to refrigerate risen dough is after the initial rise, before it has been shaped or proofed. This lets you control fermentation by slowing down the yeast.
  • Don’t refrigerate during or after proofing. If the shaped dough has already begun proofing, don’t refrigerate it. This could de-gas the dough or prevent further rising.
  • Let it come nearly to room temperature before baking. After chilling the risen dough in the fridge, let it come close to room temperature before baking. This helps the dough proof and rise properly in the oven.

So in summary, risen dough can be refrigerated between the first and second rise stages. This helps control fermentation and can fit bread baking into a busy schedule.

Why Refrigerate Risen Dough?

There are a few reasons why you may want to refrigerate dough after initial rising:

  • To pause rising. Refrigerating dough hits the pause button on fermentation. This gives you flexibility if you need to delay the second rise and baking.
  • To improve flavor. Slower fermentation in the fridge can develop complex, tangy flavors in the dough. This adds depth to the bread.
  • To change the rising time. Chilled dough may take a few hours longer to rise at room temperature. This allows you to make bread on your schedule.
  • To distribute rising. An overnight rest in the fridge can help even out uneven rising, ensuring the loaf bakes up evenly.

For the best flavor and most control over the rising process, consider chilling your risen dough overnight before shaping, proofing, and baking the next day.

Tips for Refrigerating Risen Dough

Follow these tips for chilling risen dough safely and minimizing risks:

  • Use an airtight container. Place the dough in a greased bowl, lightly oil the surface, and cover tightly with plastic wrap to prevent drying out.
  • Refrigerate promptly. After the bulk rise, don’t let the dough sit out. Refrigerate within 30–60 minutes.
  • Don’t keep it for longer than 5 days. The yeast remain active even at cool temps. Use refrigerated dough within 3–5 days.
  • Bring the dough to room temperature before the next rise. Let chilled dough come to room temperature, about 2 hours before shaping and proofing. This allows the yeast to revive and keeps the dough from shrinking in the oven.
  • Give the dough time to proof after chilling. A refrigerated dough will generally need more time, even double, to proof and regain its risen state after being shaped. Factor this in before baking.

With some planning and care, risen dough can be refrigerated safely between rises. Just be sure to allow it to properly warm up and proof before the final bake.

What Happens If You Don’t Let the Dough Rise Twice?

Many bread recipes call for an initial rise, shaping, a second rise, and finally baking.

What if you skip that second rise? Here’s what happens if the dough doesn’t rise fully twice:

  • The bread may not rise sufficiently. The second rise gives the dough an important lift. Skipping it can result in dense, heavy bread.
  • You’ll miss out on the full flavor. Full fermentation requires two risings. Just one won’t develop as much taste.
  • The crumb texture may be too tight. Without a second rise, the interior crumb can’t fully set before baking and may be overly chewy.
  • The loaf may collapse. The dough needs time to proof after shaping. No second rise could mean the dough falls during baking.

While you can bake bread after just one rise, it likely won’t have the proper lift, light texture, or full flavor. Let your dough rise twice for the best results!

Frequently Asked Questions

Still have some questions about refrigerating risen dough? Here are answers to some common queries:

How long can I refrigerate the risen dough?

Risen dough will keep for 3–5 days refrigerated. The cold temperatures slow down yeast activity but don’t stop it completely. Use dough within this timeframe for the best rise and flavor.

Should I oil the dough before refrigerating it?

Lightly oiling the surface of risen dough before refrigerating can prevent it from drying out. Use a neutral oil like canola or vegetable oil. Don’t submerge or heavily coat the dough in oil, as this could block rising.

What temperature should the refrigerator be at?

The optimal refrigerator temperature for storing risen dough is 34–40 ° F. Colder temperatures than this can shock the yeast. Warmer temperatures promote over-rising and spoilage. Adjust your fridge’s temperature as needed before use.

Can I freeze the risen dough?

It’s best not to freeze the risen dough. The ice crystals can damage the cell structure. Freeze raw dough before the initial rise if you want to keep it for extended periods. Thaw in the fridge before rising as usual.

Should I punch down the dough before refrigerating?

Don’t punch down the risen dough before chilling. Deflating dough can damage the air pockets. Gently shape into a ball and place in the oiled container for refrigerating.

The Takeaway

While the rising process is critical for light, airy homemade bread, you can hit pause by refrigerating dough between the first and second rises.

This gives flexibility in timing and helps improve flavor. With proper handling, risen dough can be safely chilled for a few days. Just be sure to bring it fully to room temperature and allow for adequate proofing time when ready to bake.

Follow these guidelines, and your refrigerated dough will be ready to bake into delicious bread!


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