I've been baking bread for a while now and I've had some extremely succesful loaves and some not so succesful ones. I make plain French bread and it has three rises at about 70 F.
Back in the early spring when I was making sourdough bread I would mix the final dough and let it rise over night. Because of the weather it was ready 6 hours later or so to be shaped. Now the weather is hot and humid and the dough rises to fast for my liking. I am wondering if I can mix the final dough then put it in a refrigerator to rise overnight.
Thanks for your help
I am making the Soft Cheese Bread from P.Reiharts Artisan Bread Every Day. It calls for quite a bit of yeast (1 1/2 T). I made it two hours ago, and put it in the refrigerator, with the intention of using it on Sunday (Reinhart says I have up to 4 days to use it). It has already more than doubled in two hours. While I assume the rise will slow as the dough cools off, it seems like it will be quite large by evening. Should I punch it down once it reaches a certain level? I don't want it to overproof. I can find no guidance on this when looking at slow fermentation recipes.
we're new to the obsession of breadmaking but since i got reinhart's book for christmas....its been experiment after experiment! what a great site this is.
looking for a little advice-
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:
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.