DId the fridge kill my yeast?
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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.
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refrigerator
refrigerating the final dough
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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
Ted
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Should I deflate quickly rising refrigerator dough?
too much rise...what to do? HELP!
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Hi everyone-
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-
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Straight from refrigerator to oven?
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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:
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4-loaf, over night rise recipie...advice?
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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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