The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Daily baking

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yorel1's picture
yorel1

Daily baking

This is my first post. I love making bread in the weekends when I have time to complete all the steps before baking yummy bread. However during the working week I struggle doing anything more than bagels.

Is there a method for for creating the dough the night before and then baking in the morning before going to work?

 

My times here are approximate. I'm trying to convey the idea rather than be exact.

Whether using a sourdough starter or using a biga (sponge) can one mix all the dough ingredients the night before, leave for say 30-45min knock back. Leave for 15min then shape. Next place in refrigerator overnight. In the morning remove from refrigerator. Proof for 1.5 hours appox. Then bake in a hot oven?

Thanks in advance.

dabrownman's picture
dabrownman

I retard all of my breads including bagels in the fridge for up to 30 hours with a small SD inoculation.  I like to shape and then let the dough proof in the fridge until it is 85-90% proofed and then bake it straight out of the fridge.  My whole grain loaves of late are ready after 12-18 hours in the fridge with a 15 -20% inoculation of levain.  The cold really brings out the sour and flavor too.  it is a great way to make bread to fit a work schedule.   You can also bulk ferment int eh fridge and then shape it after it warms up and proof it for baking after work - about 3- 4 hours after you get home the bread is done.    Either way works well

Happy baking

yorel1's picture
yorel1

Thanks dabrownman. I'll give it a go.