According to Chef Stephen Holloway, bread is one of the earliest foods: “In the British Museum’s Egyptian galleries you can see actual loaves which were made and baked over 5,000 years ago.” Today, we have the luxury of being able to preserve dough that we would like to bake later by keeping it in the refrigerator for up to three days. However, it’s best to use the dough within 48 hours, as exposing the yeast to such a low temperature slows its activity.
Things You'll Need
Place your dough in the tight-sealing plastic container or plastic zippered bag. Make sure you close it as tightly as possible.
Punch the dough aggressively three to four times after letting it stand in the refrigerator for one to two hours. This will help remove gas bubbles from it.
Punch the dough once every 24 hours after it chills completely in the refrigerator.
Punch the dough several times after removing it from the refrigerator when you’re ready to bake. Allow it to sit for 15 minutes, then mold it into your desired shape for baking.
Cover shaped dough that’s already in loaf pans or tins with several layers of plastic wrap. Make sure you create a tight seal.
Place the dough in the fridge for no longer than 24 hours. When ready to bake the dough, take it out of the fridge and remove the plastic wrap.
Allow the dough to rise. It will be ready to bake only if you can place two fingers in the middle of it up to your second knuckle and the indentation of your finger remains after you remove your fingers.
References and ResourcesBulkfoods.com: All About Bread Making
Kitchenproject.com: The History of Bread