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Overnight rise for enriched bread dough ?

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Overnight rise for enriched bread dough ?

shakti2 | Jan 25, 2013 02:21 AM

Wonder if anyone has any experience with a long slow rise, in or out of the fridge, for an enriched challah-style bread dough ? I put my usual flour-yeast-salt doughs in the fridge for days until I'm ready to bake and they seem unharmed/ all the better, but does it work for doughs with eggs-sugar-fat ?

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