Can I Refrigerate Tonight For Fresh Baking Early Tomorrow?
I'm new here. And I'm new to baking.
I have searched and I've seen a number of threads about refrigerating and freezing breads/doughs.
So many it got confusing in the end and I thought it might be acceptable if I raised the question again in a quite specific manner.
I am not talking about freezing.
I am not talking about sourdoughs.
I am talking about simple french bread.
Every day I bake but the problem is my children don't get fresh bread for their sandwiches in the morning. They get left over bread from yesterday. Which was baked at about midday. So by the time they eat their sandwiches the bread is about 24hours old.
What I want to know is if I can somehow refrigerate the dough at some stage or other so's I'll have enough time to bake in the morning before leaving for school?
I'm usually up at 6a.m. We leave for school at 8.30, latest. Actually I'd like to have the lunches made well before that. Currently they're made by 7a.m.
I will practice. Tonight I'll prepare a dough and let it rise for an hour before refrigerating it. Then 6.a.m. tomorrow I'll take it out and leave it (hopefully) rise for an hour and then I'll bake it.
I'll tell you what happens.
But I'm posting the question because my testing and trying may not return good results for the longest time. Posting the question may bring me an answer in a day.
I realise that I probably should make a different bread - one with better keeping qualities than the simple french bread. And I will. But I'll start here. I've started with french bread, we like it, I'll see what can be done with it and I'll slowly branch out in other directions.