Can I refrigerate a babka dough for 2 nights?
What I would like to do is to make a yeast dough on Friday afternoon, leave it in the refrigerator overnight, take it out on Saturday evening, roll it out, fill it as a poppy seed babka, let it rise overnight, and bake it very early Sunday morning.
I should note that It is possible to make an extra sweet dough for babka, roll, fill and shape it, freeze it, then thaw and bake it weeks later. You do get slightly less rise.
And that I sometimes make a double batch of pizza dough, refrigerate half, and shape it into a loaf of Italian bread for dinner. Very time-efficient, but that's only 24 hours in the fridge, and I get somewhat less rise than I get with fresh dough.
But this would be a second night in the fridge, one night in a ball, the second shaped and filled.
Any opinions on whether this would work?
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