Will Dough Rise in the Refrigerator: The Science Behind Retarding Dough

The old debate continues: should dough rise in the refrigerator, or should it be kept at room temperature? The answer depends on the desired outcome and the specific type of dough you're working with. We'll explore the science of refrigeration and its effects on yeast activity, giving you a clearer understanding of when and how to use this technique for optimal results.

Yeast and the Refrigerator: A Cool Process

When dough is refrigerated, yeast activity slows down, but it does not come to a complete halt. The cooler temperatures suppress the metabolic processes of the yeast, which is why dough rises more slowly in the refrigerator compared to at room temperature. This slowed fermentation process allows flavors to develop more deeply and complexities to emerge, making the final product more nuanced and flavorful.

How Refrigeration Affects Yeast

Yeast remains active in the refrigerator, albeit at a greatly reduced pace. When the temperature drops, the enzymes responsible for fermentation slow down significantly. This reduction in activity leads to a gradual rise in the dough, often over several hours or even overnight. It's important to cover the dough to prevent it from drying out during this process.

When to Refrigerate Dough

Refrigerating dough before shaping and baking can be beneficial for certain types of bread, especially those with more complex flavors. Overnight refrigeration, for example, is a common practice in artisan bread-making. This technique is known as "retarding dough" and is particularly effective for sourdoughs and other yeasted doughs. Retarding the dough allows the complex flavors and structures to develop more fully, resulting in a more mature and flavorful final product.

Practical Uses for Refrigerated Dough

When you want freshly baked bread, placing the dough in the refrigerator the night before can be a game changer. For breakfast bread, you can refrigerate the dough overnight and bake it in the morning. This technique can save time and effort, as you won't need to wake up early to bake right away. Cover the dough when storing it to avoid exposure to dry air, which might cause it to dry out and affect the texture and flavor.

The Science of Retarding Dough

Retarding dough isn't just a matter of taste; it's also a scientific process. At refrigerator temperatures, the dough's growth is significantly slowed down. For example, what a dough might do in 8-10 hours at room temperature can happen in just 2 hours when chilled. This is due to the yeast's activity rate, which is approximately a quarter of what it would be at room temperature.

Temperature plays a crucial role in yeast growth. According to Peter Reinhart's "Artisan Breads Everyday," a change in temperature by 10°C (18°F) will either double the rate constant of growth or cut it in half, depending on whether the temperature is increased or decreased. This principle is the basis for retarding dough, where the dough is chilled to create a more complex and mature flavor, with a better texture.

Historical Context: Refrigerator Rolls

The practice of refrigerating dough dates back to the early 20th century. Recipes for refrigerator rolls were popular during the 1930s, as they allowed for flexibility in baking schedules. Here's a simple recipe for refrigerator rolls that has stood the test of time:

Mom's Refrigerator Dinner Rolls Recipe

Ingredients:

2 1/2 cups warm water 2 tablespoons sugar 1 1/2 teaspoons active dry yeast 3 tablespoons unsalted butter, softened 2 large eggs 3 cups all-purpose flour 1 teaspoon salt Granulated sugar (for the rolls) Unsalted butter (for the rolls)

Instructions:

Combine the warm water, sugar, and yeast in a large mixing bowl. Let it sit until the yeast foams, about 10 minutes. Add the butter, eggs, flour, and salt to the yeast mixture. Mix until the dough comes together. Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise until double in size, about 1-2 hours at room temperature. Preheat the oven to 375°F (190°C). Turn the dough out onto a lightly floured surface and roll it out to about a 1/2-inch thickness. Cut the dough into 2-inch squares and toss them with granulated sugar and a little bit of butter. Place the rolls in a greased 9x13-inch baking dish, spacing them about an inch apart. Bake the rolls for 20-25 minutes, or until golden brown. Remove from the oven and let them cool slightly before serving.

This recipe demonstrates how you can use refrigeration to prepare and develop dinner rolls, giving you the flexibility to prepare them on your schedule.

Conclusion

Refrigerating dough can be a valuable tool in your baking repertoire. Whether you're looking to develop complex flavors, save time, or achieve a better texture, the science behind retarding dough can help you reach those goals. By understanding the role of yeast and temperature in the baking process, you can make informed decisions to achieve the best results for your bread.