Does stollen dough keep overnight?
I am making stollen for the first time, and discovered I don't have time tonight to bake the dough. It is on its first rise right now. Can I keep the dough refrigerated overnight and complete the preparation in the morning?
Best Answer
I’ve made Stollen several times successfully. I put it in fridge overnight for first rise, then stand at room temperature next day for about 30-60 mins or until it starts to rise again. Then continue with recipe. Never had a Stollen that wasn’t delicious.
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Can I prove stollen overnight?
Place dough back in the bowl and cover with plastic wrap. Cool rise overnight. I do this in the refrigerator, but if your kitchen is quite cool, you can leave it out on the counter. Don't skip an overnight cool rise.Can you leave dough overnight?
Dough that's left to rise at room temperature typically takes between two and four hours to double in size. If left overnight, dough rises so high forcing it will likely collapse on the weight of itself, making the dough deflate. For best results always keep dough in the refrigerator when leaving to rise overnight.Can you refrigerate dough overnight?
Put simply, retarding dough is the process of slowing down the final rising in the bread-making process. This is easily done by proofing bread overnight in the refrigerator since the cold slows down the rise. It has its benefits, including adding flavor and allowing you to bake the bread at a later time.Can bread dough be kept overnight?
Yes, you can let your bread rise overnight in the fridge. Keep in mind, though, you'll want the dough to come back up to room temperature before baking.What happen if you keep the dough overnight in fridge?Watch the video and see the outcome
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Answer 2
Most yeast doughs develop additional flavor complexity if retarded in the refrigerator overnight, and there's nothing about a typical Stollen recipe that would cause anything to undermine retardation.
The only caveats: If you've already let the dough rise for several hours before retarding, there's a chance that you may not have enough food for the yeast to digest when the dough comes back to temperature, and the dough may not rise as much as you'd like. Also, if you've already shaped the dough with the almond paste inside, you'll need to take some care to seal in a bag without deforming the shape, and leave enough room in the refrigerator for the dough and the gases in the bag to expand.
But if you've only let the dough rise for an hour or so, as long as you refrigerate, the eggs won't be a problem, and you aren't likely to risk over-fermentation. In my experience, you usually need about 30-40 minutes time for the dough to become active again, assuming a moderately warm room.
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Images: Rachel Claire, Djordje Vezilic, Hatice Yardim, Mario Schafer