A question about a recipe: Meyer Lemon Focaccia

I have a question about the recipe "Meyer Lemon Focaccia" from deensiebat. Meyer lemon Foccaccia: Is it absolutley essential to let the dough sit overnight in the fridge

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Meyer Lemon Focaccia
Recipe question for: Meyer Lemon Focaccia


Panfusine January 24, 2013
wow.. I had no idea, thanks susan g, No, I certainly didn't make a dent in the quantity of dough, but its just the 'irresistability' factor, or maybe it was because my mom always used to admonish me as a kid not to eat uncooked dough.. This thread has certainly been a great learning session!
susan G. January 24, 2013
Panfusine, you mention being tempted to nibble on the uncooked dough. I don't know if this has been disproven, but I used to read that uncooked yeast dough is 'antinutritional' -- that it can use some of the B vitamins (I think) in your gut. (Doubt that you could eat enough to cause a real problem, though.)
Midge January 24, 2013
Suppose someone started the recipe without reading the 'rest overnight' part and planned to bring it to dinner this evening, would you rest the dough on the counter for a few hours as opposed to the fridge at this point?
boulangere January 24, 2013
Yes, Midge, that's exactly what I'd do. Enjoy your dinner!
Midge January 24, 2013
Thanks so much, Cynthia. Turned out great, scrumptious in fact. Look forward to seeing how my next batch -- with the proper rest time -- compares.
boulangere January 23, 2013
The flavor will be better, and so will the texture. Overnighting a dough permits bacterial growth to continue, which deepens flavor, or "character." It also essentially puts the yeast to sleep gradually, not all at once. It's growth continues, albeit very slowly, then awakens the next day once the dough is returned to room temp. The result will be the much more open, irregular crumb which is characteristic of good focaccia.
Panfusine January 23, 2013
Thanks Cynthia, I'm so glad I did not give in to the overwhelming temptation of getting the baking sheet ready..The bread will be well worth the wait!
boulangere January 24, 2013
I know that temptation all too well! We'd love to hear how it turns out for you. I'd give an arm for an edit function so I could fix It's.
Maedl January 23, 2013
The anticipation will only make it better!
Maedl January 23, 2013
The dough develops more flavor as it undergoes a long, slow rise, so no, it isn't absolutely essential, but you wont' have the depth of flavor in the end result.
Panfusine January 23, 2013
Thanks Maedl.. I'll hold out till tomorrow, it will be well worth it (now if only I can stop myself from pinching off pieces of dough to nibble when I fold it!)
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