chilling time for doubling dough recipe
If I've doubled the dough recipe do I need to double the chilling time? The original recipe for galette dough called for 3 hours of chilling. If I should allow more time I'll have to use the freezer - how long would you recommend?
8 Comments
702551February 14, 2016
Cut dough from doubled recipe in half, chill normally.
rocomboFebruary 14, 2016
Makes a lot of sense. Thank you! I thought of that after I'd already been chilling it as one piece.
SmaugFebruary 14, 2016
It really shouldn't make a noticeable difference as far as chilling, but presumably you were planning to divide the dough anyway.
SmaugFebruary 13, 2016
Chilling times are pretty up in the air anyway, but if the thickness of your dough is the same the time will be the same. If your kitchen isn't too hot and you handle the dough carefully, 20 min. is usually quite adequate- marble rolling slabs can help too. You should probably follow your recipe, however- give it the three hours.
rocomboFebruary 14, 2016
I think thickness of the dough is a factor. The three hours was enough. Thank you!
SmaugFebruary 14, 2016
Thickness of the dough is really the only factor, unless you're doing enough mass to challenge your refrigerator- which would be a LOT.
Susan W.February 13, 2016
If the dough is in two discs or portions, then no, just the 3 hours will be enough. Even if it's in one large disc, I don't think it will take much longer to chill it. Maybe add an hour to be safe.
rocomboFebruary 14, 2016
Thank you. I saw your advice last night and popped the dough into the freezer for 20 minutes. Definitely had an upper body workout rolling out to 1/4" thickness but it was fine in the end.
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