How long does yeast-free dough last in the refrigerator? Methods for storing yeast dough

All dough recipes are good in their own way, but yeast dough is especially popular. This is not surprising, because rich pastries It always turns out lush, aromatic and very nutritious. You can also store the yeast dough for a while before using it. It’s a rare housewife who will refuse such an opportunity to make preliminary preparations in order to quickly cook at the right time. ready dough. Even after defrosting, yeast dough retains its taste, aroma, ability to rise well, form a lush crumb and golden brown crust when baking.

The specific shelf life depends on how exactly the yeast dough is stored at home. The longer, the more important it is to properly store yeast dough and properly prepare it for further use. But with equal success you can store yeast dough for pancakes and pies, buns and puff pastries, sweet (butter) and not sweet (unleavened). And this is especially convenient for those generous cooks who do not know how to knead little dough. If you know how to store yeast dough, then you don’t have to be afraid to make it in excess: nothing will go to waste, everything will fit and go into use, that is, it will become a fresh and appetizing pastry.

Is it possible to store yeast dough? Shelf life yeast dough
Frozen puff pastry, including yeast, is sold in all supermarkets. This means that you can store yeast dough in the freezer, and for quite a long time, if you do not refreeze it and comply with all storage conditions (temperature, humidity, hygiene, etc.). What about short-term storage? Let's remember the culinary departments in grocery stores: there you can buy ready-made yeast dough, fresh and soft, not frozen, but chilled. Such dough never lingers on the counter: it is quickly taken apart by customers. Moreover, even middle-aged housewives buy, and you can trust their experience!

But if these arguments do not convince you that you can store yeast dough without danger, let’s turn to the facts proven by chemists, doctors and bakers:

• The basis of any dough is flour and liquid (water, milk and/or other dairy products). Both of these components tolerate freezing and thawing well. The liquid changes its state of aggregation without any problems, and flour is generally not afraid of even very low temperatures. As for yeast, when frozen they do not die, but simply “fall asleep”, suspending their life processes. At low, but not sub-zero, temperatures, the yeast continues to ferment.
  
• It is for the latter reason that you cannot store yeast dough in the refrigerator for a long time. The maximum you can count on is to save the yeast dough until tomorrow, but it is better to use it within one day. Otherwise, if you leave butter dough on the refrigerator shelf for a couple of days or longer, the fermentation processes, although slow, will lead to souring of the dough, after which all that remains is to throw it away.
  
• But in the freezer, yeast dough is stored for weeks without losing its flavor and physical and chemical qualities. To take advantage of this convenient property, you need to properly freeze, and then properly defrost and prepare the yeast dough for use. The more time the pastry spends in frozen anabiosis, the deeper the dough will freeze, and the more carefully it will need to be taken out of this state. First let the yeast dough thaw, then warm up at room temperature, and then get up.
  

How to store yeast dough in the refrigerator?
Ready-to-use yeast dough will easily wait a little while until you have time to bake. This is very convenient for those working mothers who need to feed their family delicious and nutritious breakfast. You can prepare dough for yeast pancakes in the evening and store dough for pizza and pies in the refrigerator:

1. To store in the refrigerator, take a little dough - as much as you use at a time.
   
2. Gather the dough into a ball, knead it with your hands and brush with a small amount of vegetable oil.
   
3. Place the dough in a clean, dry plastic bag, tie it and poke a small hole in the bag to let air through.
   
4. Air circulation is necessary because when cooled, the aerobic fermentation of yeast slows down, but does not stop.
   
5. Place the dough in a bag on the top shelf of the refrigerator (or bottom if the freezer is on top).
   

How to store yeast dough in the freezer?
Yeast dough, especially puff pastry varieties, tolerate freezing well. If your refrigerator has a good freezer compartment, you can safely count on 2-3 weeks of storage. Ready-made yeast dough is rarely sold in small portions, and using the entire purchased kilogram is problematic. Therefore, before freezing, divide the dough into portions for single use and follow the instructions:

1. Use special containers and/or bags to store food in the freezer. From the inside, grease them with a drop of vegetable oil or sprinkle with a pinch of flour.
   
2. Puff pastry intended for freezing should preferably be wrapped in plastic wrap and then rolled (as in store-bought packages), otherwise it may become too dry.
   
3. At a temperature of about -15-18°C, yeast dough will last for 2-3 weeks and even longer if you do not take it out, defrost the refrigerator with the dough and do not re-freeze it.
   

By the way, about baking! Butter, that is, sweet yeast dough, has a shorter shelf life than unleavened dough. Sugar makes the dough more nutritious for the yeast, which means it speeds up the fermentation process. Therefore, it is better to bake sweet buns or jam pie on the same day or the next day. But fried pies, kulebyaki and/or pizza will turn out on the second day of storing the dough in the refrigerator. In short, choose the type of yeast dough you need, store it and plan home menu in advance, fortunately, live dough allows this. Bon appetit And soft baked goods in your house!

Often, when kneading dough, it turns out more than is necessary for preparing a particular dish. To prevent it from spoiling until next time, it is necessary to store it correctly. We will now tell you how to do this.

Storing yeast dough

Yeast dough can be stored in the refrigerator for no more than 2 days. Therefore, if you do not plan to use the dough during this time, then put it in a plastic bag and put it in the refrigerator. This dough can be stored in it for about 2-3 weeks, but be sure to defrost it in a warm place so that it rises again.

Storing yeast-free dough

It is best to store pizza dough in portions, wrap each portion in cling film and put it in the freezer. It can be stored in it for up to 5 months. If you have any left biscuit dough, then first transfer it to a hermetically sealed container. Then wrap it in plastic wrap. You can store the dough on the refrigerator shelf for no more than 7 days, and in the freezer for up to 4 months.

It is better to immediately wrap shortbread and puff pastry in a plastic bag. Be sure to tie it well to prevent the penetration of foreign odors. You can store shortbread and puff pastry for several days in the refrigerator or for 2-3 months in the freezer.

Learn how to properly set, knead and defrost dough from these articles.

Preparing yeast dough is quite labor-intensive and somewhat creative process, which has certain technology and features. Every housewife has her own recipes and baking secrets, but not many know whether yeast dough can be stored in the refrigerator and how to do it.

You can store both fresh and rich yeast dough. The shelf life depends on its composition, storage temperature and compliance with a number of other conditions. Let's talk about this in more detail.

How long can yeast dough be stored in the refrigerator? No more than 48 hours, and it is better to prepare it within 24 hours after kneading or freeze immediately.

Refrigerator storage methods

Sometimes it can be difficult to calculate required proportions dough and filling for baking, and during the cooking process there is excess. And here the question arises: can the dough be stored in the refrigerator? If you follow the rules and do not exceed the recommended storage periods, then this option is quite possible.

Option 1

If it is necessary to interrupt the dough preparation process for up to 24 hours, the dough can be placed in the refrigerator and stored at a temperature of +5...8 ℃. It can be:

• yeast diluted with liquid;
• kneaded dough (regardless of whether it has had time to rise or not);
• formed products.

Before putting the dough in the refrigerator, knead it thoroughly.– this will help remove excess carbon dioxide. Then roll into balls, sprinkle with flour and place in a deep container (bowl, container). The container should be covered with cling film, making holes in it so that the dough can “breathe”.

Unleavened yeast dough is more suitable for storage in the refrigerator. Sugar included butter dough accelerates the fermentation process: such a product can only be left until the morning, but it is better to freeze it immediately.

Option 2

If you are not sure that you will find time to prepare baked goods tomorrow, and there is a need to leave the preparation for more than 1 day, then The dough can be placed in bags and stored in the refrigerator at a temperature not higher than +3 ℃ (no more than 2 days).

In this case, it is important to remember the following nuances:

• To maintain the temperature regime, the dough must be placed in the coldest part of the refrigerator - the freshness zone - or placed on the middle shelf, closer to the wall. In these places the temperature is +1…3 ℃;
• in the cold, the fermentation process of yeast cultures does not stop, but only slows down, so it is important not to exceed the specified storage periods. Otherwise, the dough will ferment and sour.

The dough must first be kneaded, rolled into balls, greased vegetable oil, then place in thick plastic bags that are 2 times the size of the dough (if there is not enough space in the bag, the dough will simply tear it and leak out). Tie the bags and make holes in them for ventilation.

How to store yeast dough in the refrigerator after rising? Knead thoroughly, grease with vegetable oil, place in a thick plastic bag with a volume of 2 times more dough. Tie the bag and make several holes in it so that the dough can “breathe.” Store in the coldest part of the refrigerator for no more than 12-16 hours.

To use the dough after storing it in the refrigerator, you need to remove it from the bag, place it on a board sprinkled with flour and shake it out well. Then place in a bowl, cover with a towel and leave warm until risen.

How to store yeast dough in the freezer

Since yeast dough cannot be kept in the refrigerator for a long time, the only way to preserve it is long term- to freeze. In the freezer at a temperature of −15… −18 ℃ the dough can be stored for 2-3 months.

It is better to freeze freshly kneaded dough, and not one that has been in the refrigerator for a whole day or day: in the latter case, there is a high risk that the dough will not rise after defrosting.

Before freezing, the dough is thoroughly kneaded, divided into small pieces and sprinkled with flour or greased with vegetable oil. The dough is then placed in a tight bag and roll out if desired - the flat shape facilitates quick defrosting. The packages are tied and sent to freezer.

Can be used for storage sealed plastic containers or several layers of cling film (before wrapping the dough in film, it does not need to be greased with oil). Puff yeast dough wrap in film and roll into rolls so that it does not dry out during storage.

Tip: If you often freeze dough and have several bags accumulated in the freezer, put paper labels on them with information about the date the dough was kneaded, the recipe and the stage of preparation at which it was frozen.

In order for the dough to retain all its properties and rise well, it should be defrosted correctly. To do this, transfer the dough to the refrigerator and defrost for 2-3 hours. Then take it out, knead it, put it in a bowl, cover it with a towel and leave it warm until raised (away from drafts and direct sunlight).

To defrost the dough, you can use a microwave oven (3-5 minutes in defrost mode) or warm water(the dough in waterproof bags is placed in a container with warm water until completely thawed).

• form buns or other products;
• place on a greased baking sheet and place in a preheated oven;
• when the products have risen a little, turn off the oven and remove the baking sheet;
• Cool the semi-finished products, wrap them in cling film and freeze.

Such preparations are stored in the freezer no more than 3 months. If necessary, defrost them, place them on a baking sheet and bake. Finished goods Based on semi-finished products, they are no less tasty and fluffy than from fresh dough.

Storing yeast dough is not at all difficult: if you follow the deadlines and rules, you can please your loved ones with lush and fragrant pastries any day.

Video

We invite you to watch the video recipe for yeast dough, which can be stored in the refrigerator for up to 5 days:

She graduated from the author's physics and mathematics lyceum and art school. Received a higher education in economics with a major in innovative management. Freelancer. Married, actively travels. He is interested in Buddhist philosophy, enjoys transurfing and loves Mediterranean cuisine.

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Butter baked goods using yeast are the most popular among housewives, because these products turn out tasty, aromatic and satisfying. During culinary experiments, sometimes there are leftovers from a whole batch. It is not at all necessary to throw away what you have spent time and energy on. Then the question arises, how to properly preserve raw billet so that after some time it does not lose its properties. The best solution that all lovers should take note of homemade baked goods, it will be freezing. We’ll look at how to store yeast dough in the refrigerator step by step in this article.

Is storage acceptable and for how long?

Many housewives wonder whether it is possible to store yeast dough or should it be completely used for baking immediately after kneading. If you do it correctly you can:

• The first argument will be that on the shelves of any well-known supermarket you can find frozen products from different manufacturers. This means that if you avoid repeated freezing, comply with all storage conditions and take into account the expiration date, then the freezer will be quite suitable for storing yeast dough .
• As for fresh baking material, that is, not frozen, not even refrigerated, the shelf life is a matter of hours. Therefore, you should not leave it in this form for a long time. In general, the answer to the main question of this part is unequivocally, storing excess yeast dough is possible.

If this doesn't seem very convincing to you, let's look at this problem from a scientific point of view. As you know, baking mass consists of flour and water (or other liquid, for example, milk). If we take each of these components separately, both perfectly tolerate the low temperatures created by cooling chamber. There is nothing scary about flour at all, and the liquid component will simply change its state of aggregation. Yeast also does not die from exposure to low temperatures. At minus values, suspended animation is observed, and all vital processes are suspended. At temperatures just above zero, fermentation continues.

What to do with a ready-made product from a store

How to store purchased yeast dough is a very delicate question. The product is pre-frozen, and by the time you take the package home, it will have thawed a little. Therefore, any instructions will tell you that it will be good for no more than 10 hours. An attempt to use the freezer a second time over a long period will result in a second freeze, which will spoil the product. Therefore, consume ready-made goods from the store as soon as possible.

Storing on a refrigerator shelf

How long can yeast dough be stored in the refrigerator? From the previous discussions we can conclude that there is no need to leave the workpiece on its shelf for more than one night. Since the fermentation processes only slowed down, but did not stop, it will turn sour within a day. No matter how much you leave, the whole thing will have to be thrown away.

If you prepared the mass in the evening and you will need to prepare it in the morning, for example, family breakfast, great way To preserve the yeast dough, put it in the refrigerator overnight:

1. Prepare the remainder so that the size is not too large and is enough for exactly one planned baking.
2. Roll it into a ball, smooth it on all sides and brush with vegetable oil.
3. Take a dry and clean plastic bag, place the ball in it, and tie it tightly.
4. Make a hole in the package to allow air circulation as fermentation is still occurring.
5. Place the package on the top shelf of the refrigerator.

If you set the temperature to about 5-8 degrees Celsius, the workpiece can remain fresh for about a day. At lower values, for example 2-3 degrees, you can extend the time frame to 48 hours. Sweet yeast dough can be stored in the same way, but the time will be slightly shorter due to the fact that sugar accelerates the fermentation process. Exceeding the upper deadlines will not work to your advantage: the product will become sour and acquire bad smell and will be unfit for consumption.

Freezer storage

In the freezer, you can preserve the raw mass for several weeks; this will not affect the taste or taste in any way. chemical properties. To prevent such things from happening negative consequences, it is better not to store the preparations in the refrigerator, but to use the freezer. Powerful freezers provide up to 2-3 months of dough preservation at a temperature of -15. The remaining material that you plan to save must be divided into smaller portions. Then follow the instructions:

1. Take a few transparent containers according to the number of servings received, grease their walls with oil
2. To avoid excessive dryness, roll the mixture into flat pancakes, cover with cling film and wrap with a roll.
3. Pack the resulting rolls into containers and close tightly. You can only take it out when you are ready to use it. Repeated freezing is unacceptable.

It is important to comply the right technology freezing and defrosting in order to properly prepare the material for future baking.

In the form of semi-finished products

An interesting way is to create semi-finished products. For this:

1. Form the products you need using the remaining mass.
2. Place on a greased baking sheet and place in the preheated oven.
3. As soon as the semi-finished products rise at least a little, immediately turn off and remove the workpieces.
4. Cool, then wrap in cling film and place in the freezer.

We have ensured that you both save material and formulate future products in advance. Leave them for no more than a month. If necessary, remove, defrost properly according to approximately the same scheme as indicated below, and then bake quietly.

The procedure for defrosting workpieces

This is an important process, since with the wrong technology you can be left without material, because it will become unusable. Graduality is important here.

Before using the prepared mass left in the refrigerator overnight, knead thoroughly, place in a deep bowl, and cover with gauze or a towel. Place in a warm place and wait until it rises.

To defrost a mass that is deeply frozen in the freezer, there are four ways:

1. Transfer it from there to the top shelf of the refrigerator, where it needs to brew for 2 hours. After this, take it out and put it in the kitchen in a dry and dark place. Cover with a towel, thereby warming the yeast. Make sure the room temperature is not lower than 23 degrees Celsius. After 12 hours, the product will be completely ready for use. There is no need to knead additionally; when it rises, immediately start preparing the products.
2. If you want to save time and have a sealed bag, you can put the frozen mass inside, put it in a deep container and fill it with warm water. If the water cools down, it must be drained and replaced with new one. In total, the procedure will take about 6 hours.
3. Approximately the same period of time will be required to defrost the mass at the stove. To do this, the container with the workpiece must be placed close to the working burner. Periodically you need to turn the container in different directions. You cannot place it directly on the stove, only next to it.
4. Instant defrosting will be provided by a microwave oven turned on for 1-2 minutes. This method is for extreme cases of urgency.

Yeast dough that has already been thawed cannot be re-frozen. It will definitely go bad.

Yeast dough always requires an individual approach. But knowing the rules for storing dough in the refrigerator or freezer, as well as temperature regime Freezing and thawing can extend the “life” of yeast dough: by one day, by two, by months. We are not afraid to spoil the product and pamper our loved ones with delicious and fresh baked goods.

If you plan to prepare baked goods within the next 24 hours, the dough can be stored in the refrigerator. To do this, it must be placed on a shelf that is located as far as possible from the freezer. For storage you will need a thick plastic bag. If the product is not planned to be used in the near future, then it must be left in the freezer at a temperature of about 15 degrees below zero.

How to store yeast dough in the refrigerator?

If there is a need to properly preserve the product until tomorrow, then it is left in the refrigerator. You can store both butter and unleavened dough. It has the ability to rise, so you need to make sure that the mass does not peroxide. In the refrigerator, the fermentation process will continue, only at a slower pace.

If you put dough in it that has already risen, it will continue to rise. After rising, the mass will fall and peroxidize, will have a pronounced smell of mash and will not be able to rise even in the warmth. This product can only be used for deep-fried pies. If products made from it are baked in the oven, they will turn out pale, heavy and rubbery.

To solve this problem, you need to knead the dough well again before putting it in the refrigerator. This will help remove excess carbon dioxide. Roll into balls and grease with a little vegetable oil. The product must be placed in a thick plastic bag that is twice the volume of the dough. If there is not enough space in it, the mass will simply tear it apart and end up outside.

The shelf life in the refrigerator is no more than 1 day. If you leave the product for several days, it will become practically unfit for consumption, as it will lose its taste and quality.

To use, remove the dough from the refrigerator, sprinkle the board with flour, and knead well. After this, you need to put it in a bowl and cover it with a towel or a lid with a small hole and let it stand in a warm place to rise.

The finished baked goods are slightly different in taste from the products from the initial batch.

Features of storage in the freezer

If you are not planning on baking in the near future, then you should store the yeast dough in the freezer. For this purpose, it must be placed in the chamber as quickly as possible. The dough should not be allowed to rise, as this will cause it to sour.

Before sending for storage, the mass must be kneaded well, placed in a tight bag, giving it a flat shape. This will promote faster freezing. It is advisable to divide the dough into portioned pieces and sprinkle with flour. Each bag should be marked with the date of manufacture. The packaging is tightly tied and sent to the freezer in the coldest place.

The shelf life of the product at a temperature of -15 °C is up to three months. At the same time, it does not lose its taste.

To prevent puff pastry from drying out, it must be wrapped in cling film and rolled into a roll.

Dough prepared for freezing

Frozen yeast dough is used to make pies, buns, pies and pizza. Baked goods can be baked in the oven or deep-fried.

How to defrost a product?

Frozen dough should not be taken out immediately. It should be placed in the refrigerator on the middle shelf. Defrosting time will take several hours. After this, the mass must be put in a pan and placed in a dry, warm place without drafts or access to sunlight. The room temperature should be 23 °C. In approximately 1–12 hours the product will be ready for use.

H To speed up the defrosting process, the dough can be placed in a vacuum bag in hot water. Cooled liquid must be replaced with new one. In this case, it will be ready for use in 5-6 hours.

It will take the same amount of time to defrost near kitchen stove. To do this, place the dough in a bowl or pan and place it as close as possible to the switched on gas burner. Do not place it directly on the stove.

The most in a fast way defrosting is microwave oven. Depending on the amount of product, 1–2 minutes will be enough.