made the dough last night,, was on its last rise,, but I went to bed,, got up this morning,, it was flat. Will it rise again? what can I do nxt time,, but it in the fridge? I beleive there is a way to pre make the dough, and keep it forxe/refridgerated, but I dont know how,, any help?

-- stan (sopal@net-port.com), April 15, 2001

Answers

Stan, I think your yeast has died and you will not get it to rise again. You can make a sort of flat bread on a cookie sheet with this dough and make breadcrumbs with the result, so it won't go to waste. In the future, as soon as you are finished kneading the dough, put it in a plastic bag and stick it in the refrigerator for several hours or overnight. It will rise slightly in the refrigerator. When you are ready, take it out of the 'frig, punch down, shape into loaves, and let it rise in the pans. After it has risen the desired amount, put it in the oven to bake. It will take longer for the dough to rise after being in the 'frig because of the colder temperatures and the yeast will have to reaclimate to room temperature. Never let dough do it's last rise in the refrigerator. Good luck.

-- Mary in East TN (barnwood@preferred.com), April 15, 2001.

The way I make whole wheat bread is to mix up a 'sponge' the night before. start with about 2 cups of warm-ish water for each loaf of bread, add a couple teaspoons of yeast per loaf--a bit less than that if you are making a large batch. Let that sit for a few minutes so the yeast can rehydrate. (You can use sourdough starter instead of yeast this same way.) Then add enough whole wheat flour so that a stirring spoon will stand up in the batter and not fall over, or fall very slowly. Use a big bowl, because it will raise up quite a bit.

The next morning add any sugar or honey and salt that you wish--the bread is fine without it though. Then add enough flour (whole wheat, rye or white as you see fit) to make a good dough. Knead until your arms fall off--at least 10 minutes. After you've done it a few times, you will be able to tell when it's kneeded enough. Shape into loafs, let raise once and bake at about 400F.

You'll still have one rise in the morning before putting the bread in the oven, but it is quicker than starting in the morning. If you keep the sponge in a warm place, the bread will develope a yeasty or sourdough taste. keep it under 70F for the mildest taste.

==>paul

-- paul (p@ledgewood-consulting.com), April 15, 2001.

I read not too long ago that you can reknead the bread lightly and let it rise again.... But I won'e vouch for that fact cause I haven't tried it! I'll search up some recipes for refrigerated dough-- I have plenty.

-- Donna M. Davis-Prusik (Seven9erkilo@knoxcomm.net), April 16, 2001.

Hi Stan! I freeze my homemade bread dough all the time. Here is what I do... I make up the batch of bread dough like normal. It rises a bit and the yeast starts working. I punch it down (not much) and divide it into those large freezer baggies. One loaf in each one. Then when I want bread, I get it out and thaw it, and let it rise the second time. Watch it occasionally so it does not over rise. I think the problem you had was that the yeast will keep on working until it has gone through that cycle, then flops. I know that my bread if left alone will rise and rise, then after so long it goes back down. I am assuming the yeast which uses the sugar to feed, has used up all the sugar at that point and then dies off.??? Once frozen it could take up to four hours or more to warm up and expand. It is harder to do after freezing, because the core remains cold and yeast rises best when warm. (If you put pre-frozen bread loaves in the oven too soon the center is still dough and it will be sticky after cooking it.)~ Hope this helps~ Brenda

-- Brenda (bclark@alltel.net), April 16, 2001.