6 days slow rising in the fridge ?

[Williamgag]

Okay so this weekend I made 3 balls of dough at my country house and I just threw them in the fridge in different ziploc bags, when i got into the car, I had a bad feeling for when i will be arriving next friday ... Basically what bad things could happen to the dough ?

[Jackie Tran]

depends on how much yeast you used.  What % of yeast did you use?   Did the balls go into the fridge right away after kneading or did they sit out and for how long?

[Williamgag]

The % of yeast was about 0,16% and I did let it rised bulk before for about 10 hours

[Jackie Tran]

Im out running errands and dont have my notes but I think youll be cutting it close.  I think your dough will make it but it may have a bit of sourness.

If it makes it and you decide to bake with it, be sure to use it within 1 hour or so after coming out of the fridge.

[Williamgag]

thanks a lot for the tip

[Pete-zza]

The % of yeast was about 0,16% and I did let it rised bulk before for about 10 hours

Williamgag,

Was the dough fermented for 10 hours at room temperature and, if so, what was the temperature? And what kind of yeast did you use?

And can you describe the condition of the dough after 10 hours?

Peter

[Williamgag]

Yup it was fermented at room temperature, it was 21°C. I used fresh brewer's yeast (cake yeast on this forum). The dough had risen a bit about 1/5 of the original volume. What do you mean by the condition ?

[Pete-zza]

Yup it was fermented at room temperature, it was 21°C. I used fresh brewer's yeast (cake yeast on this forum). The dough had risen a bit about 1/5 of the original volume. What do you mean by the condition ?

I meant mainly the physical volume increase, which you answered. If all you experienced was a 20% volume increase after 10 hours at a room temperature of 21 degrees C (around 70 degrees F), I think your dough may make it out to Friday without overfermenting. Please let us know if that is the case.

Peter

[Williamgag]

ok well thanks a lot for your help !