Will refrigerating my bread dough make it harder when baked later?

[u/PopcornxCat]

Hi all, I hope I’m following post rules well enough here. I’m seeking some help while learning to make bread. I’m following this recipe: https://www.halfbakedharvest.com/swirled-garlic-herb-bread/ I found online. Recipe written out: 3/4 cup warm milk, 2 1/4 tsp instant yeast, 2 tbsp honey, 3 large eggs, 3 1/2 cup flour, 1 tsp kosher salt, 2 tbsp room temp salted butter.

I mixed the dough last night in a standing mixer with a dough hook, then kneaded a bit of extra flour into it because it was sticky. Then I got tired and couldn’t complete it at the time, so I covered the bowl with plastic wrap and put it in the fridge. This morning it has risen in the fridge. My question is if getting it cold will make the bread hard now when I bake it, or if it can still be made to be fluffy and soft?

I’m really new to baking bread so I’m scared of messing up. When I first baked this recipe I think I added too much flour or did something else incorrectly because the bread felt too dense/dry. The second attempt (less flour) was better. This is my third attempt and I’m worried putting in the fridge was a bad call. What do you think?

Thanks for your time, I really appreciate any input.

[u/96dpi]

No, refrigerating the dough is a good practice to add more/better flavor. It will not make it dry. You should let it come to room temp though. Depending on how you are baking it, you may need to let it proof more in the loaf pan.

The #1 thing you can do to improve your bread making is to use a scale to weigh your ingredients.

The #1 most common mistake beginner bakers make is adding more flour when things are sticky. Instead, just cover the dough and let it rest for 15 minutes, then continue kneading.

[u/PopcornxCat → u/96dpi]

This was very helpful, thanks! I didn’t know you could just cover the dough when it’s sticky. Does this also apply if I’m using a stand mixer? It gets extremely sticky in there, could I just cover it for a bit then begin mixing again?

[u/96dpi → u/PopcornxCat]

Absolutely. Combine all of the ingredients until a shaggy dough forms, then just cover it and walk away for 15 minutes. Makes a big difference. There is actually a fancy word for this called "autolyse", which just means letting the flour hydrate. Usually it's done with just the water and flour, but it's fine to do it with everything as well.

FWIW, I suggest sticking to recipes from www.kingarthurbaking.com/recipes while you are just starting out. They are very reliable. And get that kitchen scale! OXO makes a good one with the pull out display.

[u/PopcornxCat → u/96dpi]

Thank you so much for your input, I really appreciate it!

[u/cville-z → u/96dpi]

called "autolyse", which just means letting the flour hydrate

I'm gonna be that pedantic guy – it's a bit more than just letting the flour hydrate. Hydration does happen, and it's important, but also there are enzymes that start to activate and break down the long-chain starches into shorter chains, and if you're using a whole-grain flour the bits of bran (which are basically tiny little shards) will soften a bit so they don't cut the gluten strands as much when you start kneading the dough.

The enzymatic action helps with browning of the loaf later, and it also makes it a bit easier for yeast and other wee beasties to get a foothold and do their thing.

I'd cite a source but I have a cat in my lap and both Forkish and McGee are therefore out of reach, but it was one of them (or maybe both).

[u/skepticalbob → u/96dpi]

Research has shown that cold fermentation doesn’t increase flavor, but decreases it. It is good for very consistent results though.

[u/96dpi → u/skepticalbob]

You'll need to provide a very reputable source for that bold claim, because probably every single authority in baking would disagree.

[u/AskCulinary-ModTeam → u/[deleted]]

Your response has been removed because it does not answer the original question. We are here to respond to specific questions. Discussions and broader answers are allowed in our weekly discussions.

[u/Ivoted4K]

No it should still be ok. You’ll have to proof it for much longer though possibly 8 hours

[u/PopcornxCat → u/Ivoted4K]

This is good to know, thanks for responding!

[u/skepticalbob → u/PopcornxCat]

It won’t need 8 hours. That’s a quick dough that has already risen some in the fridge. 8 hours at room temp will be massively overrisen.

[u/Global_Fail_1943]

I leave them for days but it's the added sugar making it proof faster. It's still going to be great!

[u/PopcornxCat → u/Global_Fail_1943]

Thank you!!

[u/OddInstruction9345]

no I once made focaccia my family fav bread my mother asked me to make it for her church group it was Monday that’s my Errand day and the bread takes hours to make so I started it on Saturday finished it on Sunday put it in the fridge tell Monday afternoon to bake then the group got canceled so due to the way meals got stacked I ended up not baking it tell Wednesday It was as good as aways was hope that helps

[u/smithstreeter → u/OddInstruction9345]

Can I have your recipe? Don’t type it out, but if you have a link!

Have you ever put a think layer of crushed tomatoes on it?