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Author Topic: Storing dough in fridge.. How long?  (Read 719 times)

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Offline Saldawop

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Storing dough in fridge.. How long?
« on: February 08, 2020, 03:46:13 AM »
Usually make my dough on Thursday evening, put in fridge and use on Saturday.
What if I don't use it all, and I want to use the rest on Tues/Wed? . Would it be ok left in fridge, rather than freezing it?
Occasionally I fancy a pizza midweek, but don't have the time to make dough, and it will be a last minute decision anyway (though I can get someone to remove from fridge beforehand so its at RT by time I get home).

Offline HansB

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Re: Storing dough in fridge.. How long?
« Reply #1 on: February 08, 2020, 08:32:07 AM »
It will probably be fine if your fridge is ~2-3C. I've left my bread in CF for an extra 48n hours with no problems. Not sure about freezing.
Hans

Offline The Dough Doctor

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Re: Storing dough in fridge.. How long?
« Reply #2 on: February 08, 2020, 09:30:48 PM »
A lot of the answer to your question pivots around the finished dough temperature, the amount of yeast used in the dough formula, and overall how well the dough is being managed. Every dough is different in this respect, the best advice I can give you is to save one or two of your dough balls for testing with a few more days of CF time. That's the only way you will know for sure.
Tom Lehmann/The Dough Doctor

Offline The Dough Doctor

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Re: Storing dough in fridge.. How long?
« Reply #3 on: February 08, 2020, 09:32:35 PM »
One more thing, the strength of your flour will also play an important part in determining if YOUR dough will still be good several days down the road.
Tom Lehmann/The Dough Doctor

Offline Ronzo

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Re: Storing dough in fridge.. How long?
« Reply #4 on: February 17, 2020, 01:21:29 PM »
I can't speak to your dough, but I've let mine go as long as 7 days in the fridge before it starts to degrade. If you don't use it before 6 days, you should be fine freezing it for future use.

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Offline Joe_I_Guess

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Re: Storing dough in fridge.. How long?
« Reply #5 on: February 17, 2020, 04:30:14 PM »
 Ive gone 12 days several different times. Tasted great! 

Offline dragonspawn

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Re: Storing dough in fridge.. How long?
« Reply #6 on: February 22, 2020, 08:39:26 PM »
Direct dough with 00, 60% hydration, 2.6% salt, 0.15% yeast, 24 hours RT ferment - held roughly about a week at 4C - balled and each ball in airtight container. On the 7th day it was probably too relaxed and easy to tear, but it was possible to be opened if careful.

A lot depends about what your criteria for acceptable crust are.
« Last Edit: February 22, 2020, 08:41:32 PM by dragonspawn »

Offline CupnCharRoni

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Re: Storing dough in fridge.. How long?
« Reply #7 on: February 24, 2020, 12:45:28 PM »
Does a longer cold storage result in a dough that is easier to stretch?

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