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Question about my bread going from doorstop to fluffy after I moved it to the fridge overnight
I bake sandwich bread every Sunday and for like 3 months it came out dense and dry every single time, to the point my husband stopped asking for toast. Then I read somewhere to try letting the dough do its first rise in the fridge overnight instead of on the counter, so I tried it two weeks ago and the crumb went from tight and gummy to actually soft and squishy. The only other change was I started using water that was a little warm instead of straight hot from the tap, since I figured the hot water might be killing the yeast. Now I get a tall loaf with a nice dome and I honestly don't know which change did it. Has anyone else made the fridge rise switch, and did it matter that much on its own?
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christopher38521d ago
My buddy went through the same thing with his pizza dough, dense bricks for weeks. He swore it was the fridge rise that fixed it, but then he realized his old yeast packets were mostly dead anyway. New yeast plus the cold rise and suddenly his crust was airy and light. The thing is, cold dough rises slower so the yeast has more time to build up gas and flavor without getting stressed. Hot tap water can also straight up kill the yeast before it even gets going. So yeah, you probably had both problems at once and fixed them together.
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