I love the La Panaderia Conchas in San Antonio.

I want to try and make some Conchs. I have never made Conchas and I don't really bake. But I do want to try next week while I am off. I love the Conchas at La Panaderia in San Antonio. They are extremely soft and not too dense. According to their webpage they have a special 48 hour fermentation process.

Do you think this just means make the dough and keep it I the fridge for 2 days? Will yeast activate in the fridge?

Any help is appreciated

https://www.lapanaderia.com/s/stories/the-ultimate-guide-to-conchas-at-la-panaderia

I have made this recipe before and they turned out pretty good. I made them smaller than suggested, but I don't recall how many grams each dough ball was. I also added a touch of cinnamon to the topping which gave it an extra little punch.

To answer your question regarding the yeast, it will continue to be activate in the fridge, but just at a much slower pace. Cold ******s yeast and slows down its process. I haven't had any of this particular bakeries conchas, but I have seen sourdough conchas which are definitely placed in the refrigerator for a cold fermentation.

https://www.isabeleats.com/conchas/

If you've ever baked bread before, this seems like a really basic brioche bread recipe.

It is just a sweet bread made using flour, yeast, milk, sugar, eggs, and butter, nothing too crazy.

Mix it all together into a dough ball, and let it do its first rise at room temperature, then put it in the fridge for 48 hours so it can cold ferment.

After 48 hours, take it out of the fridge, let it return to room temperature, then divide and shape into balls. Let those rise for an hour, top with the icing, and then bake.

I appreciate everyone replies. I think my hang-up was in the 48 hour 'fermentation' process that La Panaderia says it uses.

I didn't realize dough would proof in the refrigerator. I have made bread before and always kept in the warmest part of the house. I have proofed dough in the garage and even in the over (turned off) with a bowl of warm water.

I have put pizza dough in the refrigerator after it has been proofed. I will get up and make it some Saturdays so we can have pizza nights. I wait for it to rise twice and then put it in the fridge.

You learn something new everyday. Thanks everyone.

Sometimes, you don't know what you don't know, and until someone points out the logic of it, you don't even think about it.

People have been making bread since time immemorial. They make bread in cold temperatures, so it stands to reason that yes, yeast will still ferment and bread will still rise even when it is cold.

I can't find it now, but years ago, I read a blog post from a guy who learned to make bread on a Y2K apocalypse farm/commune. Basically, they were convinced the world was going to end, so he went to this farm in the middle of nowhere to wait it out. Every night, he could smell bread baking in the air, so he went and talked to the guy in charge of their wood burning ovens. After some begging, the baker agreed to teach him how to make bread.

They would make their dough, and then leave it to rise in an old sheep barn. The barn was always cold because it was winter, so it would take two days for the dough to rise before they could bake it. They'd wait two days, take it out, and put them in the wood burning oven. There is a lesson there, that even in cold weather, bread will still rise, it just takes longer.

So if you never read random blog posts authored by one-time Y2K apocalypse travelers, how would you know bread will rise even in colder temperatures?