Check my best dough recipe here which has full instructions. Dough is alive with yeast and the yeast is fermenting. This means it eats sugars in the flour and produces products such as CO2 gas, alcohol and flavor.
At the same time, the stretchy network which holds the dough together, called gluten, is degrading and becoming less tight. These by-products and the gluten structure are the two factors which determine how long you can store your dough for. If it is left too long, then the dough becomes over fermented. It gets a sour smell and a strong taste which is unpleasant when cooked. Instead it deflates to stay tough and dense. There are 3 factors which affect fermentation and storage life, they are the yeast amount, temperature and protein content of the flour.
Yeast amount increases the rate of fermentation. More yeast means a faster rate at which it will break down and consume all the flour starches. Temperature is a key to the rate a dough ferments. Protein in the flour determines how much gluten develops in the dough.
More protein means more gluten, so it can last longer without losing its structure. Fermenting for longer periods is important because it develops deeper flavor and texture. The key is to have the dough ferment for as long as possible without letting it over ferment. This is achieved by keeping the dough temperature down in the refrigerator so it can ferment slowly. It also lets the gluten relax so it is easier to stretch.
By over fermented we are talking when the dough has had a little too much time to ferment since it was mixed together. It will lose structure to become flat and more liquid like, rather than a ball which can be shaped. It will also smell and taste overpoweringly of yeasty fermentation. Ensure you always cook the dough thoroughly. If it shows any of these signs then it is not safe to eat.
As the dough is producing alcohol, it can also smell alcoholic like beer, as it is a similar yeast fermentation process.
If the smell is more of an unpleasant smell then you know it has gone bad. Dough can be left in the fridge for usually up to days. It depends on the temperature and condition it entered the fridge. This period can have a large affect as the dough ferments more quickly outside the fridge in higher temperatures. If you used warm water and left the dough outside for an hour before putting it in the fridge, it might only last 3 days. If you keep it cold and put it in the fridge straight away, it could last over 5 days.
It is likely to be optimum at 3 days, with a good bready flavor. After here you might find the taste a little strong to be pleasant. When your dough rises in the refrigerator, it does so at a far slower pace than it would if it were left out in the open.
Keeping bread dough in the refrigerator improves its flavor and texture. Time and work may be saved by making the dough ahead of time, freezing it, and baking it the next day. Baking fresh bread at any time of the day will be possible.
Frozen basic dough made from flour and water can be stored for up to three months without affecting its quality. Ingredients like dairy products should be utilized within one month. After removing the dough from the freezer, making bread is simple. You just need to thaw it and bake. Put your dough in the appropriate container at the right time. While kneading dough, let it rise as usual. Once the dough has adequately risen, it may be shaped and stored in the freezer in the proper container.
Riskier, but a fantastic option for you to have fresh bread later without too much work, is conducting the final proof in the refrigerator. The dough should not be over-proofed, so keep an eye out. The loaves turn out fantastic when you do this. As soon as I get home from work, I start mixing the ingredients and proofing my bread.
Add half, a quarter, or even less of what the recipe calls for and your dough will continue to rise for a much longer time and at a much slower rate.
There are two main things that I personally like to use my old and forgotten dough for. You can still make tasty pizza but it will likely be flatter than a standard pizza.
The type of pizza you make is up to you. Simply spread out the dough into your desired shape, add all the toppings you want, and pop it in the oven. Just be careful when handling the dough. Assuming that your old dough is still in fairly decent condition, you can use it in your next dough recipe for added complexity.
If your old dough still has some active yeast in it, it can also be used to help with the rise of the new dough. Here are some signs to look out for that can indicate that your dough has gone bad. Foul Smell Go ahead and take a big sniff of your dough. How Long Does Dough Last?
For example, a ball of dough is going to last much longer in the fridge than it would at room temperature and it would last even longer in the freezer than it would in the fridge At the same time, dough with certain ingredients will have a much shorter life than standard dough.
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