Refrigerator
Purpose
Holds food between 1°C and 5°C. In baking it is a working tool rather than storage: it firms the fat in a dough so cookies spread less, gives flour time to hydrate, slows yeast so a dough can ferment overnight, and sets custards and creams. It is also what keeps anything perishable out of the 4–60°C range where bacteria multiply.
Usage
Chill doughs covered, so the surface does not dry into a skin. Cold slows every reaction, so chilled doughs need longer in the oven than the same dough at room temperature. Give hot preparations time to stop steaming before covering them, or condensation will drip back in. Do not chill a large hot mass whole — divide it so the centre reaches fridge temperature within a couple of hours.
Buying Guide
Any household refrigerator works. What matters is knowing its actual temperature: use a fridge thermometer and aim for 4°C. Door shelves run several degrees warmer than the back of the middle shelf — chill doughs at the back.
Materials
Best For
- chilling dough
- overnight fermentation
- setting custards
- firming fats
Care & Maintenance
Wipe spills immediately. Check the temperature seasonally with a thermometer; seals and thermostats drift.