How to Raise Bread in the Refrigerator (8 Steps)

Dough rises due to the release of carbon dioxide by yeast during fermentation. Placing dough in the refrigerator to rise, known as a cool rise, extends the fermentation process and allows the yeast to produce more acid, which leads to a deeper flavor, and, sometimes, a superior texture. Cool-rising also allows you to begin a bread preparation and, if needed, continue making it the next day. You can supplant either the first or second rise with a cool rise, but not both. Too long of a fermentation period will break down the dough and leave it flat.

Things You'll Need

Mixing bowl

Cling film

First Rise

Knead the dough after mixing according to the recipe and place it an oiled mixing bowl.
Cover the mixing bowl with cling film. Place the dough in the refrigerator.
Refrigerate the dough until doubled in volume, approximately 12 hours.
Remove the dough and allow it to reach room temperature. Press your index and middle fingers 1 1/2 inches in the dough. If the indentions spring back, return it to the refrigerator. Allow the dough to rise another hour and check again. When the indentations of your fingers remain in the dough, you're ready to continue.
Remove the dough and punch it down. Form the dough to the desired shape or place in the bread pan and allow it to rise a second time, covered with a damp towel or cling film, at room temperature.

Second Rise

Mix and knead the dough; then place it in an oiled mixing bowl, and allow the dough to complete its first rise according to the recipe, usually at room temperature or slightly warmer.
Punch the dough down, and form it to the desired shape; or place it in the bread pan and cover with cling film. Place the dough in the refrigerator.
Refrigerate the dough until doubled in volume, approximately 12 hours. Bake the dough according to the recipe.

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