Hi Folks,
I'm currently making my bread in one session : viz. mix ingredients, knead, prove dough as one bulk, knock it back, split dough into baking tins, prove again, bake, (eat:).
I'd like to mix the ingredients and knead it late at night, and then allow to prove, but bake it off in the morning.
I'm not sure how I should organise this change. I've read that over-proving will affect the bread taste/texture.
Any help from the experienced bakers appreciated.
Thanks. d
Mix, let rise, make up, refrigerate. Bake in the morning.
:-) Thanks. That seems like the perfect solution.
So, first rise done. Knock back, put it in the tins. Refrigerate which - as far as I know - slows down the yeast action. In the morning, pull the tins out into the room heat, let rise again, get the oven going. Bake.
Thanks a million.
d
Howdy,
I will add that your bread is likely to taste better...
For all fermented foods that I know of, slower is better.
All the best,
The technical term is proof.
The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary. Bon Appetit!
Technically, isn't the fist rise called a fermentation?
Most likely the bread will rise sufficiently in the refrigerator depending on it's temperature when you placed it in the refrigerator.
That might depend upon what country you call home. I've heard prove used, just don't remember where. Janet
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