Calling all bread makers

lilbopeep

🌹 Still trying to get it right.
I have a question for you. I usually make my bread dough and use it the same day. But I would like to make my dough today and use it tomorrow. I want to make sausage bread but don't want to deal with the traffic on the roads or the mob at the market today. At this time of year it's a mad house.

Anyway how should i go about this?

Knead and let it rise once, punch it down and then put it in a zip bag into the fridge?

Or knead it then put it in the fridge?

Then what do I do tomorrow? Warm (and allow to rise if I just knead and fridge it) added the filling, shape/roll and allow to rise again or roll and fill while cold.

I need the dummy instructions/version.
 
Well, I'm guessing here but I would probably make the whole thing today. Fill it, shape/roll and put it in the fridge for the final rise. Take it out of the fridge about an hour before baking. I don't know if it would work because I've not done it but that's what I would do. Maybe one of the more experienced bread bakers will pop in soon.
 
Well, I'm guessing here but I would probably make the whole thing today. Fill it, shape/roll and put it in the fridge for the final rise. Take it out of the fridge about an hour before baking. I don't know if it would work because I've not done it but that's what I would do. Maybe one of the more experienced bread bakers will pop in soon.
Thank you for the reply and advice. But I can't do that because I need to go to the market to get the ingredients for the sausage bread filling. The stores around here are crazy on saturday. We also have blue laws in my county so ALL the nuts from NY AND NJ are at the malls today. So I want to make the dough today and get the rest tomorrow.

I know I have heard either Barb, Joe and others talk about making dough and freezing or fridging (is that a word?) for another day.

I'd also like to know because I'd like to make enough pizza dough in advance and freeze for later use.
 
:oops: Sorry....I misread your post. I would imagine that putting it in the fridge for the first rise overnight, letting it warm tomorrow and then filling/shaping/letting it rise a second time and then baking it would work too.
 
most doughs do fine if you mix & knead, then refrigerate. you have to develop the gluten before the first rise.

yeast simply slows down in the fridge - overnight in the fridge is a couple hours on the table.....

as for pizza dough, most folks prefer a single rise - so mix&knead, then freeze or refrigerate - depending on how long you want to store it. if frozen - plan on a good 6-8 hours to thaw & rise on the counter.
 
I am with the make it, fridge it overnight crowd. The Pizza dough can be frozen and thawed and used as desired.
 
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