Yes, you can refrigerate white bread dough overnight before baking. Refrigerating dough slows down the yeast activity, allowing for a longer, more flavorful fermentation.
Refrigerating white bread dough overnight is a common practice that offers several benefits. Here's a step-by-step guide to doing it successfully:
Prepare the Dough: Follow your white bread recipe as usual, mixing all the ingredients until a smooth and elastic dough forms. Knead the dough thoroughly, either by hand or with a stand mixer.
First Rise (Bulk Fermentation): Allow the dough to rise at room temperature for the first rise, but only until it has slightly increased in size, about 30-60 minutes. This initial rise gives the yeast a head start before refrigeration.
Refrigerate: After the initial rise, gently deflate the dough. Place the dough in a lightly oiled bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a lid. Refrigerate for at least 8 hours, or up to 24 hours.
Remove and Shape: When you're ready to bake, remove the dough from the refrigerator. Let it sit at room temperature for about 30-60 minutes to warm up slightly. This will make it easier to handle and shape.
Shape and Second Rise: Shape the dough into your desired loaf or rolls. Place the shaped dough in a prepared baking pan or on a baking sheet. Cover loosely and let it rise again until doubled in size, usually 1-2 hours.
Bake: Bake the bread according to your recipe's instructions. The baking time may be slightly longer since the dough was cold.
Don't skip the initial short rise at room temperature before refrigerating. This gives the yeast a boost and prevents the dough from becoming too dense or failing to rise properly after refrigeration.