The Fresh Loaf

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pre-baking

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jhns's picture

retarding or pre-baking?

December 31, 2012 - 1:10am -- jhns
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hello, i'm a newbie to bread baking, so please excuse my ignorance. i diligently read ken forkish's "flour water salt yeast" and baked a some of his recipes with success and also made a few experiments with variations of these recipes.

next week, i need fresh bread at noon on two consecutive days, but i only have time to mix the dough once. my plan is to bake one loaf in the morning of the first day, so it is fresh at lunch.

does it make more sense to:

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