Leaving dough at room temperature overnight depends on the type of dough you are referring to. Some doughs are designed to be left at room temperature for a specific period to ferment and develop flavor, while others may require refrigeration to slow down yeast activity and prevent over-fermentation.
Here are a few common types of dough and their general guidelines for storage:
Bread Dough: Many bread recipes call for an initial rise at room temperature, typically lasting a few hours. However, once the dough has risen and is shaped, it is often recommended to refrigerate it overnight for a slow rise, which enhances flavor and texture. This is especially true for doughs with a higher hydration level. Leaving bread dough at room temperature for an extended period, such as overnight, may lead to over-proofing and a dense final product.
Pizza Dough: Pizza dough can be left at room temperature for a short period, usually a couple of hours, to rise before use. If you want to prepare the dough in advance and store it overnight, it is best to place it in the refrigerator to slow down fermentation and prevent it from becoming too puffy.
Pastry Dough: Pastry dough, such as for pie crusts or puff pastry, generally benefits from chilling. The cold temperature helps keep the fat in the dough solid, which is important for achieving a flaky texture. It is recommended to refrigerate pastry dough, either wrapped in plastic wrap or in a covered container, if you plan to leave it overnight.
It's important to note that these are general guidelines, and specific recipes may have different instructions based on their desired outcomes. Always refer to the specific recipe you are using for the best results.