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Many of us look for a ‘shortcut’ while dealing with thousands of kitchen challenges. The most common of them is to knead a lot of dough at once and store it in the refrigerator. But the next morning there was a problem. When you open the fridge, you can see that the dough has turned black. And the bread made with it should not be bitten properly. Eat like hard skin! In addition, there is a sour smell. Don’t worry! If you know a few simple tricks, even the dough stored in the refrigerator will turn into fluffy, fluffy bread. What are you surprised? Find out how!

১) Many people rush to knead the dough with cold water, this is the first mistake. If you want to make the bread soft like cotton, always use lukewarm water. Mix little by little without pouring all the water at once and knead well with hands for at least 5-10 minutes. The dough will not be too hard or too soft, just soft.

২) Once the dough is kneaded, apply a little ghee or white oil on the dough. This thin layer of oil protects the dough from the oxygen in the outside air. As a result ‘oxidation’ cannot occur. It prevents the flour from turning black.

৩) Refrigerating dough in an open or plain bowl is dangerous. It makes the dough dry and crunchy. So always use an airtight steel or glass container. If plastic containers must be used, they must be food-grade. If the container is airtight, outside moisture cannot enter. As a result, the dough will remain fresh for up to 48 hours.

৪) Don’t start rolling the bread right out of the fridge. Take the dough out of the fridge at least half an hour before and keep it at room temperature. Then lightly knead the bread once again and ball it up. You will see that the bread swells better and stays soft for a long time.

It is important to remember

Eating flour that turns black or has a sour smell is not at all good for health. So when kneading hard dough, it is wise to follow these proper storage methods. It will maintain both taste and health.