Yes, refrigerating dough overnight can significantly improve the texture of baked goods in certain cases. This technique, known as "retarding" or "chilling" the dough, is a common practice in baking and is particularly beneficial for certain types of dough.
The primary benefits of refrigerating dough overnight include:
Flavor development: The extended chilling time allows the ingredients in the dough to meld and develop more complex flavors. This is especially noticeable in bread dough, where the fermentation process enhances the taste.
Texture improvement: The cold temperature slows down the activity of yeast and enzymes in the dough. This slower fermentation process gives the dough time to relax, resulting in a more tender and chewy texture when baked. For cookies and pastries, chilling the dough can also reduce spreading during baking, resulting in thicker and more consistent products.
Convenience and time-saving: By preparing the dough in advance and refrigerating it overnight, you can save time on the day you plan to bake. This is especially handy for busy bakers or for occasions when you want to serve freshly baked goods without the hassle of mixing and proofing on the same day.
Refrigerating dough is particularly popular in recipes like chocolate chip cookies, cinnamon rolls, certain types of bread (e.g., artisan bread), and some pastry doughs. However, not all dough benefits from an overnight chill. Some recipes may not yield noticeable improvements, while others could even suffer from prolonged chilling, affecting the final product negatively.
It's essential to follow the specific instructions in the recipe and consider the type of dough you're working with before deciding to refrigerate it overnight. Experimenting with different chilling times can also help you find the sweet spot for your preferred texture and flavor.