Hi all,

After a long summer hiatus (no AC) I am back to bread baking.  Unfortunately I failed to maintain my starter and ended up throwing it out.  Fortunately a nearby bakery was kind enough to give a chunk of theirs, which turned out to be a firm levain.  I baked my first loaves of the season this past weekend and again the house was filled with the delicious smell of bread baking.

Next week at work there's a United Way bake sale, so I figured I'd contribute some delicious loaves.  I'm planning to make the following:

• Auvergne Rye Baguette w/Bacon
• Sourdough (BBA) w/Rosemary and Cracked Pepper
• Potato, Cheddar & Chive Torpedos (BBA)

Now I'd really like to bake these all the morning of, but also don't want to wake up at 2 AM.  So my plan is to do everything up to and including the shaping the night before, then stick them in the fridge.  Next morning I will take out one batch every 1/2 hour, give it a few minutes to warm up, then pop it into the oven. When one is done baking the next should be ready to go.

So does this sound like a good approach?  How long must loaves warm up before baking?  Does this change for the potato/cheddar/chive bread since it's leavened with instant yeast too?  Does the cheese spiral inside effect anything?

Thanks!

Jeff

I would appreciate any advice on the following bread recipe. With a moderate amount of baking experience over the past few years, I have begun a quest to develop an efficient method for baking four loaves of bread per week. I have three kids and a full-time job so my time is limited, but my family all enjoys home baked bread and when possible helping with the process. The recipe I have been using for the past few months was pieced together from a couple of recipies that I found in books.