If you leave dough in the fridge for an extended period, such as one week, several things can happen depending on the type of dough and its ingredients. Here are some general outcomes:
Slower fermentation: Dough that contains yeast or other leavening agents will undergo slower fermentation in the cold environment of the fridge. This can be an advantage if you want to slow down the dough's rising process to fit your schedule better.
Improved flavor: Longer fermentation times in the fridge can enhance the flavor of the dough. The extended fermentation allows for more complex flavors to develop, giving the dough a more nuanced taste.
Change in texture: Over time, the dough's gluten structure may continue to develop in the cold environment, resulting in a chewier and more elastic texture. However, if the dough is not well-covered, it might also dry out slightly on the surface, affecting the texture and appearance.
Risk of over-fermentation: Depending on the dough recipe and the amount of yeast used, leaving the dough in the fridge for a week could result in over-fermentation. This can lead to a sour taste, and the dough might become too soft and challenging to work with.
Formation of a crust: If the dough is not properly covered or sealed, it may form a dry crust on the exposed surface due to the low humidity in the fridge.
It's essential to remember that these outcomes can vary depending on the specific dough recipe, temperature of the fridge, and how well the dough is stored and covered. Some types of dough, like pizza dough or enriched bread dough, might tolerate longer refrigeration periods better than others. If you intend to store dough for more than a day or two, it's often best to freeze it, as freezing significantly slows down the fermentation process and allows for longer storage periods without compromising the dough's quality.