![]() ![]() Make sure your dough doesn’t lose its moisture. “You want the dough to be covered so it doesn’t dry out on the surface,” says Clara. Vesuvius myself, trust me, you want to remember that one! Remember, your dough is going to grow. “ P ut your dough in a covered container with plenty of room. You want the unrisen dough to fill the container about 1/3 of the way so you don’t end up with a dough volcano in your fridge.” As a victim of a full-on doughy Mt. “ Let the dough rise for about 20 to 30 minutes on the counter before sticking it in the fridge,” says Clara. “This lets the yeast get going before we chill everything down.” This time can vary based on your recipe and environment, so use your judgment if your recipe is high in yeast or it’s a warm day - you may not need that 20- to 30-minute wait. Tips for successful first-rise refrigeration Instead, it’s easier to chill the dough in a covered container and let the shaped focaccia rise on the counter. Few people have room to store a giant pan of focaccia among their milk, eggs, and leftovers. įor ease of storage, using the fridge for the first rise is best if you're working with large quantities of dough. One of Clara's favorite recipes to make with a cold ferment is Vermont Sourdough. Your yeast won’t give you much love if it’s asked to do both rises in the fridge, so it’s best to do one or the other at room temperature. ![]() You can chill your dough during either the first or second rise. Most bread recipes have two rises, a first rise (also called bulk fermentation), and a second or final rise. To guide you toward the best results, I reached out to Clara Krueger, a member of the King Arthur Baker’s Hotline who’s well-versed in bread baking. You can incorporate this chilly technique into just about any bread recipe. This slow refrigerated rise is referred to as "cold fermentation" and has many benefits ranging from flexibility to flavor. ![]() In lieu of a typical 1- to 3-hour rise at room temperature, you'd opt for a long (8- to 12-hour) rise in the refrigerator. Whether you’re looking to develop flavor, work around a tricky schedule, or realize you were supposed to pick up a friend from the airport halfway through a bread recipe, the ability to let your dough rise in the fridge is a tempting solution, and luckily happens to be quite practical, too. In Ask the Baker’s Hotline, Annabelle will pick the brains of the talented King Arthur Baker’s Hotline team to tackle some of your most-asked questions. The bakers of King Arthur are here to solve the kitchen conundrums you share with us, whether it’s on the phone, computer, or by the good old postal service. ![]()
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