Bread Proofing
Posted: 18 January 2012 12:13 AM   [ Ignore ]
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Joined  2012-01-17

Hi,

I have been using the bread bible for a couple of years on and off. I have mainly focused on the artisan breads. I am a basic level baker and have a question.

I know that when one is baking a bread and the recipe indicates putting the dough in the frigerator for a day or 2, the refrigator temperature makes the yeast inactive - does the dough continue to develop in some way even though the yeast is inactive ?  What is happening to the dough when it is put in the frigerator ?

Sincerely,

Mike

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