Sunday, September 2, 2012

Fridge Bread Dough


~ 3 cups hot water (slightly above body temperature)
~ 1 1/2 TB dry yeast
~ 1 1/2 TB salt
~ 6 cups flour
Mix all together in the bowl before covering to raise. That’s it. If you want to double the batch, just remember 6-3-3-12: 6 cups water, 3TB yeast, 3TB salt, 12 cups flour.


Mix up the ingredients in a large bowl, cover with a greased piece of plastic and let it rise for about 4 hours (could be up to 8) or until it collapses in on itself without you touching or messing with it.

Cover it loosely and put it in the fridge until you use it to make bread or pizza crust.(Let it refrigerate at least three hours before using it the first time.)

When you need some dough, take out the bowl, cut off a piece of dough (about a pound) and refrigerate the rest. Shape it into a ball on the counter (you might use a little flour to keep it from sticking. Put the shaped loaf onto the cooking surface and slash the top lightly with a knife to make three diagonal lines.

Cover with a piece of waxed paper & let it rise for about 30-60 minutes.

Preheat the oven to 450 degrees. If you want a thick chewy crust on your bread, place a container of hot water in the back of the oven to add steam while it bakes.

When the dough is done rising, bake for 25-30 minutes.

Cool before cutting.

This is a dense bread and will have a taste and texture similar to sourdough, the longer spent in the fridge the more sourdough taste the bread will have.


  1. I am going to try this it sounds great and it is like fast food starting off slow. dot

    1. Its fantastic!! Had a loaf last night and have a loaf rising now!