The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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ggammel's picture

Getting dough to rise in the cold

November 15, 2012 - 8:49am -- ggammel
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I make cinnamon rolls that are a great hit at work and with the family, especially over the holidays. However, due to the amount of time it takes to prep them I usually make them the day before. The problem comes in the over night hours. I have two major issues I am hoping I can get help with:

1) After I roll them out and cut them I am supposed to let them rise again but my house is cold and this is difficult to get them to do, often taking twice as long as recommended by the recipe.

Alpine Baker's picture

From the Sour North.

November 22, 2010 - 2:10pm -- Alpine Baker

Hello vast, untapped world of online bakers.


I'm a baker in whitehorse, trying to breathe my life into a vegan bakery, but also just seeking to make the best bread I can make (some pastry once in a while too).


Luckily, I enjoy the extensive use of a beautiful (albeit strange behaving) brick oven mixed with a conventional convection walk in. Sometimes I venture into the propane deck oven (dissapointingly uneven temperatures) but I figure that's just a bit silly with a far superior hearth right next to it.

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