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Submitted by jeffesonm on October 9, 2008 - 7:07pm Straight from refrigerator to oven?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:
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 Submitted by samkc on November 27, 2007 - 8:14pm 4-loaf, over night rise recipie...advice?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. |
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