Flowers blooming in the garden and wraps made with dough that’s been in the fridge for several days
Some succulents outside the greenhouse
Earlier this week, I made a pizza and put the remaining dough in the fridge. Aiden, the teacher on the course I went to recently, said that dough will mature and deepen in flavour if kept this way. You can keep it for quite a while this way.
Today, I decided to use it to make a couple of wraps for lunch for us. I made them earlier in the day and put them under a clean tea towel straight away, while still warm, to keep them soft. They were pretty springy to roll out and kept springing back. The gluten had certainly developed!
I had mine with value fish fingers, a tiny blob of mayo and and a tsp of tamarind chutney, together with some lettuce from the garden. DP had his with chicken goujons, and pickled onions. Not to my taste!
The wraps were extra tasty. I think the time in the fridge had indeed added a depth of flavour to them.
Because of the lovely flavour, I decided to mix up a 250g flour batch into a bread dough and just leave it in the fridge.
This was it immediately before I put it in. I just added all the ingredients into the bowl, poured in some cold water from the jug and stirred it until everything was incorporated. No kneading at all, and this is what I did with the pizza dough too.
After a couple of hours, it looked like this, practically filling the bowl. And don’t forget, this was in the fridge the whole time, and made with cold water.
I may make a loaf with it tomorrow, or leave it and use for wraps. Proving dough in this way means that you can quickly stir everything together when you have a couple of minutes, pop it in the fridge, and bake/cook whatever it is you want without having to wait for the dough to mature.
So maybe fresh bread for breakfast, or rolls with dinner after work, or a batch of wraps for weekday lunches. This is something I am going to continue to experiment with.
I am using a huge bag of white bread flour that I got from Approved Foods. This batch has a little wholemeal added to it. When the strong flour runs out, I have lots of value flour, so I shall try that and see what that tastes like.