How far in advance can you make bread dough before cooking it?

[kezza]

I hope this is not a dumb question   I want to make some flatbread for dips etc when I have friends over next weekend, and I am into preparing as much as possible before guests arrive, but with bread dough such as flatbread, which is best served just cooked, can I prepare dough in advance and have it in fridge, or do I have to knead and after 30 minutes cook it straight away without resting time.  Gosh, I hope this makes sense.  In other words, can I make the dough well in advance and keep in fridge, and then just before guests arrive, roll dough out and have it ready to go for the bbq?

[whisks]

short answer is yes. i've used dough 2-3 days old from the fridge and it's been fine...in fact, i've read in some places that it is the preferred option for some as the dough "matures".

[achookwoman]

Make sure you bring it to room temp before rolling and cooking,  could make it the day before and reheat in BBQ or stove.  Could wrap in foil and reheat in oven.  Do what suits.

[Chelsea (Thermie Groupie)]

There are no dumb questions on our lovely forum. Often someone else is wondering the exact same thing.

[achookwoman]

Right again Chelsea.  And the older you get the more ? You need to ask.  Always some nice person on this. Forum ready to help out.

[kezza]

Thank you lovely ladies. I have learnt so much from this forum. 

[CreamPuff63]

kezza do you have a recipe for that flatbread?

[kezza]

CreamPuff, I am going to use Luke Mangan's flatbread recipe and put it all in TMX and knead.  I haven't tried it yet, but it should be fine.  Recipe is:

450g (2cups) plain/all purpose four
225g (1cup) wholewheat flour
5g (1tsp) sea salt
10g (2tsp) dried yeast
400ml (1 2/3 cups) milk, warmed
30ml (2 tbsp) olive oil

Combine the flours, salt, dried yeast and milk to form a thick dough. Knead until smooth (manually this will take approx 6-8 mins).
Place olive oil in large bowl, place dough in bowl and ensure whole dough is covered with olive oil.  Cover bowl with cloth and let stand for 30 mins in a warm dry area.

Divide the dough into 60g balls and roll them out into rough circles about 1/2 cm thick.

Heat heavy skillet, non-stick frypan or bbq and cook until golden brown on both sides.  Serve immediately with dips.

[Nik2WIN]

Hello

Just thought I'd mention that dough can always be frozen ....

I would freeze after the last knockback/kneading stage then defrost fully (and bring to room temperature) give it a final quick kneading, shape and leave to prove/rise

Nik

[zebraa]

you can also use less yeast so it takes longer to rise.

eg I use 7g yeast for my bread recipe and it rises in half to an hour, but if I use 2.5g it rises in about 6, or with no knead bread, use 1/4 tsp and it rises in 12-20 hours.