Bread Proofing
Posted: 18 January 2012 12:13 AM   [ Ignore ]
Total Posts:  1
Joined  2012-01-17


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 ?



Posted: 18 January 2012 01:00 AM   [ Ignore ]   [ # 1 ]
Sr. Member
Total Posts:  1441
Joined  2008-09-27

The yeast will continue at a low level of activity, but there are also 1) enzymes that will convert starch to sugar, and 2) bacteria which will generate increased acidity.  These processes typically improve the flavor of the bread.


If error is corrected whenever it is recognized as such, the path of error is the path of truth.

—Hans Reichenbach

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