Retarding the Dough and Storage

Rose Levy Beranbaum shares tips for retarding the dough and overnight storage.

Here's the best for tested and trusted French bread you can make easily at home.

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elbeboboys said:	Posted: 8/22/2012 1:53 AM
cuestion ??? wath if i make extra dough, ( pizza dough) and my other i whant to save it for next week, is ok storage in frezzer, in a bag?

banksk said:	Posted: 4/26/2011 11:07 AM
Watching someone actually work the dough has been most helpful. I also have had trouble getting the dough to rise in a cold kitchen. I was so glad to learn the tip on placing hot water under a plastic container with the dough. With all this help, I think my break making attempts are going to turn out much better. Thanks.

SweetB2010 said:	Posted: 4/23/2011 6:25 PM
I hope I understood this right. It appears that retarding the dough prevents it from rising until you are ready to bake it. I am going to try breadmaking again and see if this works for me. I thought my problem was that I did not have a nice warm place to raise the dough like my mother used to. Heck, if I can put the dough in the refrigerator overnight, maybe raising the dough in a warm place is not the issue. When I watched the Kneading video I gathered that I might have used too much flour when I attempted breadmaking on my own (without the breadmaking machine). Thanks for the info.

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