Yeast dough in the refrigerator – what is cold fermentation and step by step recipes with photos

The content of the article

• What is cold fermentation dough
• How to store yeast dough in the refrigerator
• Dough for baking in the freezer
• Pancake dough
• Yeast Dough Recipe
• In milk
• Quick yeast pastry dough in the fridge
• Lean dough
• Dough in a bag in the refrigerator on dry yeast
• Shelf life

It is believed that yeast dough is suitable only in a warm place. It is customary to put the workpiece closer to the stove, battery, cover with a towel. Few housewives know that you can leave the yeast dough to ferment in the refrigerator, while the growth process will slow down, but this will improve the baking in many ways. Delicious airy bread, fragrant buns and other buns are baked from it, which is no worse, or even better than the usual method of warm fermentation.

What is cold fermentation dough

Putting the dough for the night, a long test or cold fermentation of the dough is one process that can be characterized by a simple rule: less yeast, more time to raise the flour mass. Yeast grows in cold air more slowly than warm, but the process itself is no different. Baking prepared by this method has many advantages:

1. not stale for 7 days or more;
2. there is no need to use additional additives, improvers;
3. noticeably improved quality and taste.

The idea of ​​cold fermentation appeared in antiquity. Such a process made it possible to saturate the future baking with aroma and taste, to make it as useful as possible. In the summer, fermentation occurred with an increase in the temperature of the product, it deteriorated, quickly soured. With the advent of the refrigerator, the problem was solved: it is possible to regulate the fermentation temperature, to prevent it from rising more than 4-8 degrees Celsius. The method has spread not only in the hands of skilled housewives, but also on a production scale.

How to store yeast dough in the refrigerator

Ready and unused dough can be stored in the refrigerator, but it, like any food product, has a limited shelf life. Therefore, if you still have excess viscous mass, do not throw it away, but clean it for later. In this way, you can prepare semi-finished products for future use. The main thing is to remember how to properly store them in the refrigerator. Before you remove the product, do not forget to put a note in the package indicating the date of manufacture. You can defrost the mass only once.

Dough for baking in the freezer

Yeast dough keeps its properties well in the freezer. The finished mass is stored here, which does not require further fermentation. Such a semi-finished product can be found today in any store where freezers are installed. Before freezing the product, first roll it into thick layers (up to 1-1.5 cm) for convenience, cut into pieces, sprinkle generously with flour, wrap with parchment paper or wrap with cling film. Can store blanks in plastic containers.

Pancake dough

Mistresses prefer to use the dough for pancakes right away, and not leave it for later, but it is so nice to eat fresh pastries for breakfast or afternoon snack and at the same time not stand for an hour behind the stove. In the refrigerator, the yeast blank for pancakes is stored for two days. If you add kefir to the dough, but do not leave it more than a day. From a workpiece with vinegar and soda, you need to bake pancakes immediately, otherwise you will be disappointed, the dish will not taste good. Before sending the mass to the refrigerator, chefs are advised to first pour the mixture into a regular bottle with a cap.

Yeast Dough Recipe

Cold yeast dough is prepared depending on the type. It can be lean, puff, instant cooking, as well as sweet or salty. The variety is due to the prevalence of yeast dough in the refrigerator in many cuisines of the world, a long history of application and versatility. The careful introduction of the flour mass makes the baking airy and voluminous. Try applying the slow fermentation method in the refrigerator to preserve the taste and useful properties, and prepare the option:

• in milk, eggs;
• with kefir,
• with butter or vegetable oil.

In milk

• Time: 1 hour, plus fermentation night.
• Servings Per Container: 10 servings.
• Calorie content: 320 kcal / 100 g.
• Purpose: Baking.
• Cuisine: European.
• Difficulty: medium.

This recipe for yeast dough in the refrigerator is prepared with sweet muffin. It makes excellent bagels, rolls, basics for sweet cakes. If you fill up the list of ingredients with raisins, you get delicious Easter cakes. Yeast loves sugar, which is enough here, so future baking feels great in the cold. A few hours are enough for fermentation at a temperature of 6-7 degrees.

Ingredients:

• flour – 1 kg;
• milk – 1.5 tbsp .;
• eggs – 6 pcs.;
• butter or margarine – 300 g;
• yeast – 70 g;
• sugar – 2 tbsp .;
• salt – a pinch;
• sunflower oil – 1 tbsp. the spoon.

Cooking method:

1. It is better to sift flour before use. She will be saturated with oxygen, dessert will be more magnificent.
2. Heat the milk to 30 degrees. Add one tablespoon of sugar and yeast. Stir until smooth.
3. Beat eggs with sugar in a separate bowl. Use a blender to do this..
4. Melt margarine or butter. Be careful, the product should not boil. Cool.
5. Mix the milk mixture, beaten eggs with sugar, melted margarine. Stir, salt and add flour. When it becomes impossible to turn the mixture with a spoon, transfer it to a flour-sprinkled surface, such as a table, and continue working here until the composition stops sticking to your hands.
6. Transfer everything to a pan greased with sunflower oil, and in the evening put it in the refrigerator for cooling, covering it with cling film on top. Make sure that there is enough room in the selected bowl to raise.
7. In the morning, the workpiece must be removed and held at room temperature for an hour and a half..

Quick yeast pastry dough in the fridge

• Time: 1 hour, plus 2 hours for fermentation.
• Servings Per Container: 10 servings.
• Calorie content: 290 kcal / 100 g.
• Purpose: Baking.
• Cuisine: European.
• Difficulty: Easy.

The aroma of pies from the oven creates homeliness, but messing with them is long and hard. This recipe for lazy people with two types of filling (sweet and unsweetened) from cottage cheese will delight the household and save the hostess from unnecessary trouble. The dough from the fridge for pies is prepared with the addition of milk, vegetable oil and yeast. You can take another filling, this is a matter of taste. Jam, fresh fruits, boiled potatoes, boiled eggs with green onions, peas are well suited here..

Ingredients:

• flour – 3-4 tbsp .;
• yeast – 50 g;
• milk – 1 tbsp .;
• vegetable oil – 4 tbsp. spoons;
• egg – 2 pcs.;
• salt – a pinch;
• sugar – 3 tbsp. the spoon;
• cottage cheese – 500 g;
• raisins – 50 g;
• dill greens – a small bunch.

Cooking method:

1. Cook the dough. To do this, heat the milk, add 1 tablespoon of sugar and yeast. Beat the egg with a fork, mix with the mixture. Salt, add vegetable oil and knead the dough.
2. Remove the mass to the cold in a bowl with two hours of space.
3. Prepare the filling at this time. Divide the cottage cheese into two parts. Mix one part with the rest of sugar and steamed raisins, the other with finely chopped dill.
4. After the time has passed, remove the dough from the refrigerator, roll the sausage, cut into small portioned cakes and form pies.
5. Bake in the oven on a baking sheet at a temperature of 220 degrees until cooked.

Lean dough

• Time: 1 hour, plus time to rise.
• Servings Per Container: 10 servings.
• Calorie content: 280 kcal / 100 g.
• Purpose: Baking.
• Cuisine: European.
• Difficulty: medium.

During fasting or dieting, a simple yeast dough is prepared in the refrigerator. It makes delicious fried pies, a base for pizza, pies and other delicious pastries. The advantage of this muffin is the lack of a large amount of fat, eggs and sugar. The dish will turn out low-calorie as much as possible for baking in general, so for those who take care of their figure, but love to eat baked goods, this is the best option.

Ingredients:

• vegetable oil – 1/3 st .;
• yeast – 25 g;
• flour – 500 g;
• salt – a pinch;
• sugar – 1 tsp.

Cooking method:

1. Heat 1 cup of water to 30 degrees, dissolve sugar, salt and yeast in it.
2. Add vegetable oil to the mixture..
3. Cook the dough. To do this, add a little flour, diluting the composition to the consistency of liquid sour cream.
4. Wait half an hour. During this time, the dough should rise. This will be clearly visible by the increased volume and nostril surface..
5. Knead the rest of the flour – the dough should be firm.
6. Put the dough in a deep dish, the walls of which are pre-greased with butter, cover with cling film on top so that it does not dry, and put in the refrigerator for several hours.
7. After the set time has elapsed, any suitable dish can be made from the workpiece..

Dough in a bag in the refrigerator on dry yeast

• Time: 1.5 hours.
• Servings Per Container: 10 servings.
• Calorie content: 300 kcal / 100 g.
• Purpose: Baking.
• Cuisine: European.
• Difficulty: medium.

Mistresses like to use dry yeast. They are convenient in that they have a long shelf life and are suitable for the express method. This recipe for a quick-acting yeast dough in the refrigerator is very simple: the mass rises in an hour and will be ready for the further process. The amount of sugar is regulated for the future dish. Water can be replaced with milk, it will turn out more tender and tastier. Some housewives use margarine instead of vegetable oil.

Ingredients:

• flour – 4 tbsp .;
• 2 tsp dry yeast;
• salt – 1 teaspoon;
• eggs – 1 pc.;
• sugar – 150 g for baked goods or 1 teaspoon for fried;
• vegetable oil – 3 tbsp. spoons.

Cooking method:

1. Dilute dry yeast, sugar and salt in water.
2. Beat the egg with a fork, add with the butter to the yeast mixture.
3. Knead the dough: it should stick a little to your hands, so here it is very important not to overdo it with flour.
4. Wrap all cling film, but not very tight, put in the refrigerator for an hour.

Shelf life

It is impossible to keep yeast dough in the refrigerator for a long time, it can peroxide. The maximum allowable period for the storage of this product is two days at a temperature of no higher than 8 degrees. If the semi-finished product contains sour-milk components, then the period is reduced to one day, otherwise it will turn sour. In the freezer, you can keep the flour mass much longer. Shelf life here is 4 months..

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