Bread – the minimum temperature yeast will be active

breaddoughyeast

We all know that warmer temperatures mean more yeast activity (provided a food source), and that yeast survives freezing, but what is the minimum temperature yeast can perform fermentation?

As I gently warm a dough from freezing, what temperature will it start to rise? 10°? 15°?

Another way of asking this is, how cold does my dough have to be to stop rising?

Best Answer

It will even rise (very, very slowly) at refrigeration temperatures (4C, 39F). For it to completely stop rising you need to freeze it (or very close). A lot of recipes call for the dough to rise overnight in the refrigerator. Depending on the dough, it may it may in fact completely rise in the refrigerator overnight. Long rises create more flavor than short ones, often speed is not of the essence. Frozen dough will start (slowly) to rise as soon as it starts to thaw.

Never judge readiness by time. Temperature is only one of many factors that will vary from loaf to loaf.

Volume is the main indicator of readiness (usually double the "pre-rise" size). Also, there's the poke test. Stick a couple of fingertips a centimeter or so into the dough. If the indentations remain after your fingers are removed, that's an indication that the dough has risen enough.