The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Homebread's picture

Leaving dough overnight

April 19, 2013 - 12:56am -- Homebread

I am very new to breadmaking, the bread I learnt to make on a course takes around 5 hrs with resting and folding at 45min intevals.

Some of the dough we made during the course was left overnight; I would like to do this to save some time in the whole process.

I am just a little confused, do I do all of my folding at the beginning and then leave to rest overnight, or do I leave the just combined dough overnight and then fold in the morning?

Does the dough need to be refrigerated? 

Thanks to anyone who can advise :)

 

Leslie B's picture

Dough- freeze or refrigerate for baking later?

December 27, 2012 - 8:04am -- Leslie B
Forums: 

I've only made bread straight through.  I have 2 questions about prepping dough and baking it later:

1) What are the stages for baking bread during a work week?  Is there a way to break it down to do what ever needs to be done in the morning and at night?  I just got a KA pro 600 and am thinking of trying to make bread during the work week as I want to get my practice in. 

cksearle's picture

Potato in Overnight No Knead Bread

November 27, 2011 - 11:06am -- cksearle
Forums: 

My grandmother had a wonderful wholegrain toasting bread my family all loved... she is no longer with us, so we have been trying to "get it right" for years.  I had some success by using Jim Lahey's overnight method, but her recipe uses mashed potato and potato water and I was wondering if that would be ok (food safety wise) for an overnight room temperature ferment.  

I know some people use dried potato flakes, but I would prefer to use the fresh potato if possible.  

Thanks in advance for any wisdom on this!

amy bassett's picture
amy bassett

Ok, so here are my bagels, not my first time making them.  I've actually been making bagels for several years now.  I haven't had any complaints about them, in fact, many people say they really like them!  However, I was on a quest to see if I could get more out of my bagels, see if I could make them better.  So, I tried Peter Reinhart's recipe, minus the baking soda in the water on most of the bagels. I did do 2 bagels in the baking soda.  I always thought that having baking soda in the water would make it taste a lot like a pretzel and I don't think that's how a bagel should taste!  Well, I was wrong, well according to my husband :)  Definitely a little tougher crust, in a good way and the malt adds a little but more flavor!  Other than that, they taste just like the bagels I've been making for years. 

But.....I'm not sure that the process I went through makes this bagel any better than the way I've been doing them.  I've been following a very simple recipe, flour, water, yeast, salt and sugar. Let is rise until double, divide into 4 oz pieces, shape, let rest for 20 minutes, boil for a minute each side and bake for 15-20 minutes at 400-425.  If I left the bagels to rise overnight in the fridge, they would turn out the same.  I just don't know if the retarding process is really necessary.  What do you think?

 

Boboshempy's picture

Best Overnight Proofing Temperature

February 14, 2011 - 7:36am -- Boboshempy

I am able to control the temperature of my sourdough loaves for overnight retarding and proofing and I wanted to get everyone's opinion of what you think the best temperature is and why. There has been a bunch of recent thoughts and discussion on this circulating in books and whatnot and I wanted to put this question out there to the masters.


Thanks!


Nick


 

saxmund's picture

Rising sourdough overnight using a breadmaker - any tips?

January 19, 2009 - 4:08am -- saxmund

I've been using my Breadman Ultimate for a number of months to make almost all my bread.  I am now experimenting with sourdough.  It doesn't really rise fast enough for the breadmaker, so I have tried adding extra yeast, but that's a bit hit & miss - I had one loaf that sank, and I think it must have risen too much.


So I am now experimenting with overnight fermentation.  I had quite a successful first attempt.  The Breadman won't allow you to program any phase for more than 100 minutes, so I did the following:

psmeers's picture

Buttery Egg Bread recipe found (just in time for T-giving)

November 20, 2007 - 10:47pm -- psmeers

Hi,

 Thanks for your help on this topic.  I searched all over the web, and nobody even on this impressive site had the recipe I was looking for.  Fortunately, a family member found an old copy of this spectacular, no-knead, crusty bread.  Always a hit w. my people on special occasions.  Anyone who would like to substitute more specific measurements (like 'stick of butter'), please do!

 Monkey Bread (so-called by the friend of my mother who gave her the recipe circa '68)

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