Left the dough on the counter overnight! Can I still use it?

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After mixing the dough, our recipes only require two hours at room temperature for their initial rise (assuming you’ve used lukewarm water); then the container goes into the refrigerator where it can be stored for up to two weeks (depending on the recipe). According to the U.S. Department of Agriculture, the answer to this question depends on whether or not there were eggs in the recipe. Their website says that eggs should be refrigerated after two hours at room temperature (see their website, scroll down to relevant section).

For our doughs without eggs, when we’ve occasionally forgotten a batch and left it on the counter overnight, we’ve found that this has little effect on the final result, maybe just shortens the batch life by a day or two. If you find that you aren’t getting enough rise in two hours for non-egg dough rising at room temperature, you can go longer.

So, what would USDA recommend if you’re doing a long rise with dough containing eggs? Sounds like the first two hours are safe at room temperature, then into the refrigerator to complete the rising. We leave it to our readers to decide about how to handle egg doughs in light of USDA’s recommendation.

More in The New Artisan Bread in Five Minutes a Day, and our other books.

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218 thoughts to “Left the dough on the counter overnight! Can I still use it?”

  1. OK, so the unrefrigerated resting time is half that of the refrigerated resting time when using fresh, unrefrigerated dough. That’s very helpful. The fact that you’re still involved answering emails and helping your fans speaks volumes about your commitment to helping people make healthful, fresh, non-processed (not to mention delicious) food, and not just selling books. Thanks for being available to all of us fans!

    1. I left the traditional artisan dough recipe on the counter over night! Can I still use it? There are no eggs in it just water,flour, salt, and yeast.

      1. Hi Kristie,

        Yes, I have done the same thing many times, it is still perfectly fine. You may want to refrigerate it first, so it isn’t so sticky.

        Thanks, Zoë

      2. How much fermentation is happening with refrigerated doughs? I’ve been making yours from HBin5 for years and love them, but I’ve seen some interesting claims that traditional fermented doughs without commercial yeast have more nutrition, or nutrients thats are more readily accessed, than quick-rise yeast breads.

      3. Hard to say. One thing you may appreciate–a lower commercial yeast version like on the bottom of page 15. This gives natural yeast more of a chance. You can also use natural sourdough (no recipe as of yet), and omit the commercial yeast.

    2. Hi, I used active dry yeast to make my bread, I left it overnight in the fridge since it contains eggs. I woke up with just a little proofing. How do I save it? or do I wait?

      Thank you

      1. Next time, do the first two hours at room temp before cooling. You can take it out of the fridge now for two hours, then back to complete (you’ll have to be patient though).

        Keep in mind that the two-hour limit is from the very-conservative USDA recommendation, which we feel obligated to mimic. Safest option.

  2. Hello! Does this also apply to brioche dough, which has raw egg in it? I’ve left a batch out (because it has risen, but hasn’t fallen yet) for about 3 1/2 hours. Is it still safe to use?

    1. Hi Chris,

      Yes, the dough will be just fine to use. You don’t want to leave brioche out overnight, but an extra hour or so will not ruin it. I know this, because I have done it on several occasions. For next time, you can put it in the refrigerator after the first two hours and allow it to finish rising in the refrigerator.

      Thanks, Zoë

      1. The brioche turned out great, and the second loaf is in the oven as I type. Thank you so much!

  3. I don’t know if this is the right place to ask, but feel free to delete my message and email me or send me a facebook message.

    I have a very small refridgerator and the bucket just WON’T fit. My first floor is basically the basement with minimal heating. Off of the living room, I’ve got an unheated furnace room with one small window and some space to spare. If I don’t think it will go below freezing (or for not very long if it does) can I put the bucket of dough during the autumn and wintertime? I’ve got four kids and being able to make full (or double!) bathes of dough would help me a whole lot!!!

    Thank you so much,

    1. Hi Sandra,

      it will really depend on how cool your room gets. If it is too warm the yeast will stay too active and lose rising power quickly. If it is too cold it will freeze, but then you can just defrost it. You really shouldn’t do this with any dough that has eggs or dairy!

      Thanks, Zoë

  4. Okay so I mixed up this pesto roll dough and didn’t put it in the fridge….oops! It has milk, eggs, and butter in it. Can I still use it?

    1. Keep your room temperature in mind. My unheated kitchen is FREEZING cold and I wouldn’t hesitate to use it, but I can’t let dough rise without turning on the oven (or the heat!) to warm it up.

  5. How and when do I replenish the first batch of dough after having used part of it, say half. Do I just add flour and water like in sour dough or doI add yeast as well?

  6. i’m trying your recipe for the first time (whole wheat bread in 5 mins book),and in my rush – I misread the directions. I let my dough sit in a room temperature kitchen from Friday evening to Sunday evening – about 2 days — not two hours or overnight. I did put the dough in the refrigerator and headed to your blog to find out what to do. Do I need to toss – add more yeast – or what? Laughing Out Loud in Texas! Please tell me what you would do. Thanks!

    1. Hi Mary,

      If the dough has eggs or other dairy then I’m sorry to say that you’ll need to toss it. If the dough is just flour, water, yeast and salt, then you can still use it. The yeast has probably been very active over that time, so you may have lost some of its rising power, but it should still work. Even if you just stir a bit of flour into the dough, just a tablespoon or two, it will feed the yeast and get it going again.

      Thanks, Zoë

      1. Thanks Zoe! No eggs in this batch, so I’ll just add flour and see what happens. One more question — sorry. If I want to make a sub sandwich roll for my son’s lunch – how many ounces (or size equivalent) should the piece I take from the master batch be and could I still shape it basically the same? Thanks so much for your assistance. Love, Love your book – and am ready to do try several of your recipes.

      2. Baked some of the batch tonight. It tasted great. Dense but not overly dense. Was moist. Made three small torpedos for my son’s lunch. He’ll have the final say on taste and texture. Thanks for help.

      3. Thank you! Made a pizza this afternoon and set some dough aside for Zapples… but got late..
        No eggs in dough so put in fridge after 8 hrs later and will make them tomorrow.

    2. If you didn’t have eggs in it I think your fine. I have left mine out and seen recipes where you are supposed to leave it out for 24 hours. I don’t think the extra time will hurt it. It will probably be a somewhat sour taste like sourdough.

  7. LOVE your books! I feel like I’m cheating! I’ve been baking my way through the Healthy Bread in 5 book (much to the enjoyment of my friends and family!) and am always trying to keep things as ‘light’ as possible – yes you can follow Weight Watchers and eat delicious bread!

    I recently made the Maple Oatmeal Bread in the Health Bread in 5 book but omitted the oil (truth be told it wasn’t really on purpose) but having baked up one large and one small loaf of it, I’m wondering if I’m really missing anything – what was it’s purpose?

    The bread was a bit dense – but pretty lighter than other recipes with soaked oats that I’ve made in the past – and other than having the plastic wrap stick the first time around (the 2nd time I sprayed the wrap w/ canola oil while it was rising) I really don’t think we’re missing anything, other than a few hundred calories & fat grams… just curious as to it’s need…

    Thanks again for the great books – after my first batch I was pretty sure I’d never be buying bread again! 🙂

    1. Hi Mary Lou,

      So glad you’re enjoying the recipes. If you enjoy the oat bread without the oil, then who are we to say it has to be in there. 😉 The oil will change the texture of the bread, its a bit more tender. But, if you prefer to reduce the calories from fats, then by all means keep on making it this way.

      Cheers, Zoë

      1. Thanks!! I do like to make it as directed first – especially when I give a lot of it away – often without testing first (that’s how much I trust you! 😉 but in the end it seemed no harm no foul…

        And sorry for posting on the wrong thread – got to clicking around and lost track of where I was …

  8. I’m making Stromboli. I was wondering if I could pre make them. Normally after the dough rises I punch it down roll it out fill it with the meats and cheese then bake them. Could I do all of the above except bake, store them in the frig over night then bake them the next day?

  9. For the Master Bread Recipe, I have been using a flour mixture of 3 cups 7-grain bread flour, 1.5 cups cups whole wheat, and 2 cups unbleached. I go heavy on the gluten at about 1/3 cup. On baking day, I found that even though the dough feels wet, it did not shape that well…almost ‘breaking’ or separating in to what might seem like layers as I would gently work it into a shape as directed. The solution came about accidentally. One day, I had forgotten the rising loaf sitting on the counter and by the time I got to it, it was pretty flat. I simply reshaped it (it felt so stretchy and perfectly wonderful, I just had to have flour on my hands to reshape it) and let it rest another 20 or 30 minutes. Then I popped it into the hot oven. Fabulous! That 2nd rising makes for a fantastic loaf and I’ve been doing it ever since. For my heavy flour blend, this works perfectly!

      1. I forgot to mention my favorite addition… I paint the unbaked loaf with water and sprinkle a blend of dark and light flax seeds on it before slashing. Once baked, this bread is so light and delicious with all of the various grains hinting their flavors….and the toasted flax seeds are a big plus!

    1. May Liz, Feff or Zoe help me out on this?

      I am baking the Master Recipe from ABi5. I am using exactly the same ingredients as suggested (3 cups 100F water, 6.5 cups all-purpose unbleached flour (the package says protein content 10.1))

      I still find the dough very wet & sticky. I cannot shape it at all. It just collapses onto the plate.

      Once done, the bread is chewy & gummy. Plus, it has a very very dense texture with small holes.

      So, I tried adding around 1/6 cup more flour to it. And let it rest for a couple more hours. The density is improved a lot. Now I can see big holes.

      But, the wetness issue persists. Still does NOT take shape, still chewy & gummy.

      Any suggestions? (our room temp is 26 celcius, humidity 80%, 37th floor on the shore=100m above sea level)

      1. What brand of flour are you using? Where are you located? Which version of the book do you have (U.S., U.K., China)?

      2. 1) Now that I’ve paid a good look at the flour package. It says it’s “TRIPLE SIFTED, UNBLEACHED”. Would the sifting be the main culprit? The link to the flour is:


        2) As for the book, I do not have it at my home right now, (I have already taken into account of any book correction you listed online.) but the front cover looks like this:


        3) I am sure I was very conscious NOT to knead when mixing up the ingredient. I mixed with ONE WET HAND. It took me ~2 minutes. I tried to mix it faster. But it was so sticky I could barely move my hand in it. I don’t think I can give you a uniform mixture in under 1 minute.

        4) I used warm tap water. Temperature was accurate.

        5) I saw from your video (and a few from others) that when you take your dough out for 2nd rise & gluten cloak, the dough won’t stick to your hand any bit. But mine keeps gluing to my hand (even though I’ve dusted it with flour). I had to literally SCRUB off the leftovers off my hand afterwards. That’s how sticky it is! 🙂

        6) I am from Hong Kong. You been there before?

      3. Never been to Hong Kong. Someday.

        Well… I think we’re running into differences with flours. We tested strictly with US products, and my guess is that the flour you’re using simply absorbs water differently. Just adjust the water (downward) until it looks like the consistency you see in our videos, and you should be able to use this flour.

  10. I have a question, my husband was attempting to make cinnamon rolls and left the dough out for 8 hours – it has egg in it. He baked them as soon as he got home but is now worried – will it make him sick? Should he throw them out??

      1. I lived in New Zealand for 3 years. NONE of their eggs for sale in the supermarket were ever refrigerated. They were in the aisles next to the bread. This was counter-intuitive to me growing up in Canada, however I was never sick in the time I lived there.

      2. Yep, every country has its own standards. Today, most U.S. chickens and eggs are mass-produced in factory farms where cross contamination is possible. Is the U.S. standard over-cautious? We have to leave it to our readers to decide. We just leave it to folks to read what’s on USDA’s website and make their own decision.

  11. Several questions:
    1) why do we have to cover up the container during dough rise?
    2) Why does it have to be NOT airtight?
    3) Once I left my dough (master recipe ABin5)to sit overnight during 2nd rise, it gives off a strong “sour” smell, but then I went ahead to bake it & ate it. Nothing bad happened to me. Was I lucky or was it normal?
    4) If I ever incorporate sugar &/or raisin/oatmeal into the dough, how should I adjust my water content to give the same consistency. Likewise, how does it affect my rise time and baking time?
    Thanks for answering my question!

    1. 1- prevents drying
      2- prevents gases & alcohol from building up
      3- no big deal
      4- experiment!
      5- no, the shaping knocks it down

      1. Hi. I had a similar question to Tony. I accidentally left my pizza dough on the counter last night in a plastic bag and when I came out this morning, it looked like a balloon and the dough had grown a lot. It has a slightly sour taste to it. Do you think that it’s still good or should I toss it because gases and alcohol have been building up in it?


      2. Hi Anna,

        It will have had a very long ferment, so the flavor may be more intense, but the dough is certainly safe to eat. Some people love that flavor, and some find it too intense. Give it a try and see what you think.

        Thanks, Zoë

  12. One more question:
    5) in the recipe for OATMEAL BREAD of ABin5, in step 6, the instruction for 2nd rise is: “just 40 minutes if you’re using fresh, unrefrigerated dough”
    Why do we have to perform 2nd rise anyway, after shaping & gluten cloak, if using fresh, unrefrigerated dough? Isn’t it supposed to have been fully risen already after having been rested for hours in room temp?

  13. I have been using the basic recipe for a couple of weeks. Ordered your book yesterday. I have trouble every time when attempting to score the bread prior to baking. I have a brand new Victorinox Stainless 3.5″ serrated knife. It pulls and tears hen I make the scores. Any suggestions?

    1. Hi Dave,

      Have you had a chance to watch any of our videos, it is often helpful to see us doing the slashes. You may be moving too slowly, so the blade is dragging too much. As you get more confident and move swiftly it won’t pull so much. Making sure there is a dusting of flour can also help the process.

      Thanks, Zoë

  14. I forgot to let my dough rise on the counter for two hours and put it straight in the fridge overnight. Can I take it out now and let it sit for several hours and then put it back in the fridge?


    1. Hi Jackie,

      Did it rise at all in the refrigerator? Yes, you can take it out and let it rise. As you suggest, it will likely take a while since the dough is so cold. It may even take overnight.

      Thanks, Zoë

      1. Thanks for your quick reply, Zoe.

        No, it didn’t rise much at all in the fridge overnight, but its now showing signs of rising on the counter.

        Thanks for letting me know that it should still work fine. I have some galettes to make tomorrow, and I will let you know if it works or not. Thanks again.

      2. Just an update. The dough worked just fine even with having the delayed rising time. Very good to know for the future.

  15. I just took my container of cheddar bread out of the fridge and the dough had dropped down in the container, is it supposed to do that? I have it sitting on my counter covered with plastic wrap, will it rise?

    thanks, Nancy

  16. So my bread wasn’t rising and I left it out for a day. Then I completely forgot about the loaf, went on with my life, and left it out — in a pan, under a towel — for a few days. Is it still ok to bake with? Or should I throw it out immediately? Thanks!

    1. Hi Lucy,

      It is probably safer to throw it out and start fresh. The yeast has over proofed at this point anyway, so you won’t get a great loaf of bread anyway.

      Thanks, Zoë

  17. I followed the instructions step by step but after refrigeration I set my timer for 90 minutes and when I looked at it there wasn’t much change 🙁 Should I just leave it longer or did I do something wrong?

    1. Hi Ellie,

      Are you referring to the dough in the bucket or once it has been shaped. The dough may not seem to rise much after you shape it into a loaf, but you should have a nice oven spring once it goes in the oven.

      Thanks, Zoë

  18. I was wondering if it is possible for me to leave the dough overnight in room temperature instead of leaving it in the fridge?

    1. If there are no eggs, it’s fine. The batch-life may be a little shorter; it might over-sour a little sooner. Flavor will be more pronounced.

  19. I started the dough last afternoon at 12:30 noon with 3/4th tsp of yeast instead of 1 tbsp yeast suggested in the recipe for american soft white bread. I let the dough proof for 24 hours and made it into 2 loaves(in a loaf pan) without refrigerating it. Now my second rise is not as good even after 2 hours the dough has not risen above the rim of the loaf pan. Did I let the dough initial rise for too long? I have tried over night rise with 1/4 tsp of yeast successfully. But not sure what I did wrong.

    Thanks you!! because of you my son who has multiple food allergies is able to eat high quality artisan bread made at home. I am not sure how we were eating those flavorless and cleaning sponge like commercial bread which are loaded with chemicals.

    1. Thanks for the kind words Shabaritha…

      Honestly, I usually don’t get that much rise with stored dough in the proofing step. A greater proportation of our loft is from oven spring and I’m hoping that’s the case here. See what happens…

  20. Thank you for your quick comment. You were right, even though the bread dough did not rise much, once in the oven I got a good oven spring. Using less yeast and 24 hour proofing made the bread flavor really nice and crumb was just perfect. Thanks once again for this amazing technique of baking bread.

  21. A friend works at pillsbury and she brought us two cans yesterday afternoon of Carmel iced cinnamon rolls. She had left them in her car overnite. Should I throw them away or will they be fine?

    1. Sorry, never used those and not familiar with Pillsbury’s guidelines– best to check with them to be safe. .

      1. Sorry. When I typed in my dilemma, it brought me to your page. I will keep searching. Thank you anyway:)

  22. Jeff pls make a filipino bread called pan de sal…id love you to make it so you can teach me.tnx

  23. A can of store bought cinnamon rolls got left out overnight and the can popped. Is it still safe to cook and eat?

    1. Well, we haven’t used those– our site is dedicated to the homemade breads from our books (click on cover images above). Afraid you’ll have to check with the manufacturer.

  24. I’m living in Africa right now. Have built a brick oven. Refrigeration not practical.

    For the basic recipe (no eggs), how long would you advise resting the dough before shaping and baking? I want the good taste, so don’t really want to bake it right away.

    If I leave it 24 hrs, for example, do you think it will have good taste and still enough yeast to rise in baking?

    Thanks for any advice.

      1. Sorry, I don’t have the book with me here. I think you can it basic boule. I used to make it often before moving here. Trying to help some Africans start a simple bakery. It’s the one with 3 cups water, 1.5 tbsp.yeast and salt and 6.5 cups flour. Thanks.

      2. Ah. The taste is definitely much improved after 24 hours of refrigeration, but I think it continues to improve after that until it starts to get too dense for most people, about 14 days. But it’s a matter of taste as to when it peaks.

        On day zero, it’s got a very flat flavor though, comparatively.

  25. Hi! I just have to ask… I’m kinda new to making my own doughs, I made a pizza dough this afternoon and let it rise for about more than 2 hrs & decided to make pizza tomorrow morning instead so I punched the dough to be smaller & put it in the fridge overnight. Is my dough going to be “okay”? If it is, do I have to leave it and like thaw for a few mins to room temp before baking it?

    Thanks so much!

  26. In the recipe for Light Whole Wheat Bread on page 131 of New ABin5 I’m substituting buckwheat flour for half of the whole wheat flour. Will buckwheat flour shorten the time I can keep the dough to less than 14 days? Why is it shorter for recipes with more whole wheat flour?

    1. Heavy flours, with less gluten (like WW or like buckwheat–which actually has none), tolerate less storage. But, if you limit the amount, like you’re proposing, it might not make much difference.

  27. I have the “new” Artisan Bread in Five Minutes a Day book, and I made the Olive Oil Pizza Dough on Saturday evening. It was my first time making pizza dough and my first time using the cookbook. I made the recipe almost as written, only I used less salt because I only had regular table salt and substituted 3 out of the 6 1/2 cups of AP flour with WW. On Sunday, the pizza crust baked up beautifully and tasted okay — I could have added more salt, but it was awesome for a first attempt. Last night (Tuesday night) I pulled the dough out of the fridge and it had a very alcoholic smell and the raw dough had a sour taste that wasn’t pleasing. It wasn’t like sourdough bread, it tasted more spoiled and fermented. I made a pizza out of it anyway. The pizza crust baked up okay, but I felt like I could still taste the bad wine taste in the dough. I looked up this issue, and I am thinking the dough overfermented. Having the dough available in the fridge a few days after making it is really convenient, but not worth it if the end product isn’t tasty. Is there a way to prevent this problem?

    1. Hi. The taste is caused by the fermentation. This can be solved by using a lower amount of yeast and/or cool water. This will make the initial rise time much longer, but the flavor will be closer to what you are looking for. https://artisanbreadinfive.com/2007/12/19/low-yeast-version-of-our-master-recipe

      Another cause of the alcohol build up is if the lid is too tightly put on the container. The gas doesn’t escape and the alcohol from the fermentation builds up in the container.

      Thanks! Zoë

    1. Hi Linda,

      You rolled the buns and they have been sitting in the pan rising? You want to take them out and reroll them with the sugar? Yes, it will work, but it will be messy, so have patience. They will need to rise again after you roll the sugar in.

      If I misunderstood, please let me know.

      Thanks, Zoë

  28. Hi,

    I made pizza dough with water, flour & yeast, oil & bit of milk….. left it out on kitchen countertop from 6pm last night till 11am morning today….. so I wud like to ask you:

    1) is it safe to bake a bread out of this very dough And eat?

    2) can this dough left overnight be used as sponge for other breads?

    3) I had closed the box when i left it overnight… is it ok?

    4) Does milk in dough spoil it if kept overnight like this?

    Thank you so much in advance….

    1. Hi Nidhi,

      The milk does make the dough more prone to spoiling, but this will not happen over night. You’ll want to use the dough in the next 24 hours and it will be perfectly safe to eat. I wouldn’t use the dough as a sponge, because of the milk.

      Thanks, Zoë

  29. Hi- I started a sourdough about a week ago and kept in the refrigerator after a few days. It got a lot of alcohol on the top, some of which I poured off. Here is where I may have gotten into trouble: I added that to the basic recipe I made a few days ago (and refrigerated) and mixed them together today and have left them out on the counter to maybe rise again? Did I screw up both? Thanks, Patti

  30. I forgot and left cookies dough from grocery store in bag in car for hours, really warm outside, but cookie dough was barley warm.. when i remembered it, I placed the dough n the freezer..is it safe to bake and eat?

    1. Hi Di,

      Our experience on this site is exclusively for our bread dough, so I am not sure about the cookie dough. There is likely a number to call on the packaging.

      Thanks, Zoë

  31. can I leave my dough overnight? am using it to make doughnuts i didn’t use eggs…. just flour, lemon, salt, sugar, margarine,

  32. Hello! Can I combine the reduced-yeast, sit-out-overnight trick with the don’t-wash-your-bucket trick? Or does the bit of old dough become more perishable after it’s been in the fridge for a while? Thanks so much! Such a huge fan of you guys.

  33. I froze my bread dough, not in the shape of my pan, (don’t ask), but it’s shaped like a roll. Now it’s thawing in the fridge. Is it okay, once thawed, to manipulate it to the pan or flatten and reshape before last proof?

  34. I hv been making your buttermilk bread(delicious!) but not refrigerating dough. Just forming loaves after initial rise and then bakiing. Am unclear as to whether I should let them rise the Full 90 minutes or should it be for lesser time. The bread has lots of air bubbles on the bread if I let it rise that long

  35. I’m so excited. All my equipment has arrived from Amazon and I’m ready to bake bread. Because of the size of my very small kitchen, I would prefer to use my Dutch oven to bake my bread since it already has a storage space. I’ve seen the method of transferring it into the oven and taking it out using parchment paper so will try that. Any other tips or cautions?

  36. can i still used my dough that contains milk powder? it doesn’t that too strong the smell.what do you think?

  37. Hello,

    I intend to make pizza dough in a few days. I will be using 00 Italian flour and fresh yeast. I am not sure how much flour, sugar, yeast, warm water to use with 1/2 kilo of flour. I don’t want to make a pizza base but want to make pizza balls with pieces of mozarella cheese inserted inside and arrange it on a baking tray so it looks like a Christmas tree. I am also not sure whether to make this the night before, leave it in the fridge and take it out in the morning, leave it at room temperature for 3/4 hours before I roll it into balls, or do I leave the dough in my fairly cold kitchen overnight. Can you please advise. Thank you. Rita here is a link to the recipe I would like to use. https://www.delish.com/cooking/recipe-ideas/recipes/a50528/pull-apart-christmas-tree-recipe/

    1. Rita: We’re not fluent with other people’s recipes and can’t support them here, but we do have a recipe based on 00 in our own pizza book, on page 73 at https://www.amazon.co.uk/Artisan-Pizza-Flatbread-Five-Minutes/dp/0312649940/ref=sr_1_2?dchild=1&keywords=artisan+pizza+and+flatbread&qid=1608565542&s=books&sr=1-2

      Careful of the typo on the page before that, see https://artisanbreadinfive.com/2011/11/15/corrections-to-first-printing-of-artisan-pizza-and-flatbread-in-five-minutes-a-day/

    1. Fresh bread made without preservatives or dough conditioners goes stale pretty quickly. Freezing it in a well-wrapped plastic bag works, and even, if it’s sliced.. it’s not bad. If you’re using it relatively quickly, you can start slicing it, put the cut end down on a non-porous surface like a plate or countertop, and it will stay well for a day or so at room temperature. For egg breads that don’t have a crisp crust (they don’t) a plastic bag at room temperature is good, and it’s decently kept for about 24 hours.

  38. Hi !!! , I have a question. I left my dough for a sweet bread that has raw eggs in it for 5 hours to ferment and then put it in the refrigerator. Is it safe to eat it?

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