I have a bread recipe that I really like and use a lot. It calls for stirring all the ingredients, including yeast, together except for the last 2 cups of flour and letting it soak for 4 hours. Then adding the last 2 cups of flour and continuing with the recipe.
I have used this recipe many times and it makes the best bread I personally have ever made. My question is, if I started this recipe the night before and stuck the soaker in the frig over night do you think this would have any significant effect on the finished bread?
1. Would it change the performance of the dough?
2. What would it do to the yeast?
Very similar to a blanket style where just a little yeast goes into the wet mixture, the rest of the yeast is mixed with the dry flour. Even then the total yeast is reduced. In that formula the whole thing sits on the counter for an hour before going in the fridge over night. With that procedure there is an increase in bacteria, adding to the flavor. It's very similar to a poolish.
Jim
Try it! I often mix my dough and put it in an oiled,covered container in the refrigerator right from the mixing bowl. Despite the coolness, it often rises double overnight. The next day I just let it sit out for about an hour,shape,proof and bake. This works esp well for whole wheat, which needs more time for the bran to absorb the water so the crumb doesn't crumble.
The one effect that sitting over time has that you may want to watch is hydration. When it sits overnight,even in the refrig, the flour has time to absorb the water more and the dough may feel drier.This will make the baked crumb drier and poss more crumbly. You may want to make sure you send the dough to the refrig slightly more tacky than you customarily do. It will be "normal" by morning.