Most bread doughs can rise in the fridge up to two or three days maximum, but you need to punch them down every 8 to 12 hours, so the yeast doesn't get totally exhausted and expire. That said, all is fine.
Was writing from memory. Checked recipes and notes and can report slight changes: * LESS total duration for dough in fridge - best is max 48 hours; * MORE leeway on punching down - can be up to 16 hour intervals.
Stephanie G...in practice, yes. I've done it and results are great...the texture and taste are better than with normal few hours' rise (better yeast distribution and therefore even rise, better taste). Have also read feature stories that show many commercial bakeries let their bread doughs sit 1-2 days in fridge before baking. Try it in a small batch if you like, and evaluate the results yourself.
More on refrigerating dough from Red Star Yeast, FYI https://redstaryeast.com/yeast-baking-lessons/postpone-baking/#:~:text=Refrigerating%20Dough,it%20is%20in%20the%20refrigerator.
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* LESS total duration for dough in fridge - best is max 48 hours;
* MORE leeway on punching down - can be up to 16 hour intervals.
https://redstaryeast.com/yeast-baking-lessons/postpone-baking/#:~:text=Refrigerating%20Dough,it%20is%20in%20the%20refrigerator.