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Unrisen dough

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By Gingerfudge 05 May 2012 12:20	Unrisen dough Hi there I am very new to Yeast cookery.... I am following a recipe to make Cornish saffron buns, using easy blend packet yeast and strong white flour. I used my new kenwood mixer with the dough hook for the first time. The dough seemed perfect after it had been kneaded, very lovely and soft and stretchy. As per the recipe I put it in the fridge overnight to rise, in the metal kenwood bowl, covered with a damp tea towel. However this morning, the dough is rock hard, totally stuck in the bowl and not risen at all. I think the dog would even struggle to eat it! Any ideas? Was the fridge too cold? Can i somehow warm it up and encourage it to rise? Saffron is so expensive that I would love to save it if at all possible! And if not, to at least know where I have gone wrong for next time... Any advice gratefull received. Reply Quote
By Gerry 05 May 2012 13:37	flat hard dough Hope you can salvage it, Gingerfudge. Never had your problem but I'd put the dough in a nice warm room (not the oven) and wait until you can knead it back to life. BTW Elizabeth David said never to put bread/yeast dough in the fridge as it hardens it. I know some people do. Please tell us how it goes. Bread dough is fine left covered in a room for 2 or 3 days. Reply Quote
By Welshcookie 05 May 2012 14:18	Dough I think I would have covered it with cling-film. Fridges are very drying. It should come to life again at room temperature, but the hard outer layer will be a problem. Reply Quote