oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 10-21-2013, 06:16 AM   #1
code3rrt
Babbling Farker

 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Question Holding dough

For those of you that work with dough for pizza, bread or whatever, how long can you hold dough in the fridge? I have some that I intended to use the following day and I wound up getting busy with something else, so now it's on day 6. Is the dough still useful for anything?

KC
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
code3rrt is offline   Reply With Quote


Old 10-21-2013, 06:42 AM   #2
IamMadMan
somebody shut me the fark up.
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

A refrigerator can be used to control the fermentation of yeast when proofing dough. Lowering the temperature of the fermentation produces a slower, longer rise resulting in more complex flavors.

To prevent the commercial dough from drying, air flow in a dough retarder is kept to a minimum. Home bakers may use cloth to cover dough that is kept for a longer period in the refrigerator.

I have held dough for two days, but never six....... I probably would toss it, but that is me...

Try breaking off a small piece and cooking it to see what it will taste like when baked and make a choice from your findings. Maybe you will have a version of sourdough pizza / bread.
__________________
Humphrey's Down East Beast, Weber Kettle, Kenmore Elite Gasser, Camp Chef Smoker, Camp Chef Denali
IamMadMan is offline   Reply With Quote


Thanks from:--->
Old 10-21-2013, 06:49 AM   #3
YetiDave
is one Smokin' Farker
 
Join Date: 07-23-13
Location: Manchester, UK
Default

Unless it's turned an odd colour or started to smell then you should be fine. The final dough structure might suffer a bit with the yeast having munched on the flour for so long, but you can try it and see
__________________
Pro Q Excel 20 / UDS / Maverick ET-732 / Thermapen / Pro Q CSG
YetiDave is offline   Reply With Quote


Thanks from:--->
Old 10-21-2013, 07:11 AM   #4
chicagokp
Babbling Farker

 
chicagokp's Avatar
 
Join Date: 02-17-11
Location: Chicago north 'burbs IL
Default

I'd use it. It may have more of a sourdough kind of flavor profile, but it will be fine. I can hold dough for up to 2 weeks in the fridge, but after 10 days, it will lose it's structure and I get a flatter boule or baguette. For pizza though, you'll be fine.
__________________
Shirley Fabrication 24x60 staightback cabinet + warmer
Battle Box
Midi UDS
Weber Performer
22.5 Weber OTG
WGA Charcoal
Weber Genesis
chicagokp is offline   Reply With Quote


Thanks from:--->
Old 10-21-2013, 09:05 AM   #5
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

I make pizza dough every other Tuesday for weekly Friday nite Pizza and let it ferment in the frige to develop flavor.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Old 10-21-2013, 11:05 AM   #6
jsperk
is Blowin Smoke!

 
Join Date: 09-27-08
Location: Pittsburgh PA
Default

I start my dough Monday so I have it for Friday or Saturday. I do adjust the yeast amounts when it sits in fridge longer but you should be good.
jsperk is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 11:12 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts