I was making a loaf of bread in a bread machine on dough setting. This includes the first rise. Removed dough and put into a pan for second rise then bake. My oven died before second rise so I refrigerated the greased and covered dough. It has been three days will it be okay to bake?
Will my bread dough that has already gone through first rise be okay to bake after three days of refrigeration?
2What do you mean by "ok?"– moscafjNov 28, 2017 at 22:28
Bake it and tell us what happens! I bet it will be a bit like sourdough, but that probably depends on the recipe that you used.– lspareNov 30, 2017 at 15:04
From experience... No, it will probably not be 'okay to bake'. It's not going to rise, the yeast will most likely be spent.
Try mixing more dough and incorporate a third of your dough into that as a starter. Then, when that dough is finished mixing, cut a third of it and put it in the fridge for the next time you make bread. Then you've got a heck of a nice starter going.
It's certainly fine to eat (food safety wise).
Whether or not it will rise again is open to question, but I think it is likely to be fine: the no-knead recipe I use does a first rise in warm air, then cold ferment in the fridge, then another rise in warm air before baking and you're not far off that. It may end up a bit tougher from extra gluten development, but probably nothing awful - I'd love to hear how it goes if you try it.