I'm making a simple white loaf from James Morton's excellent book, Brilliant Bread. This is the recipe:
500g strong white flour
One 7g sachet instant yeast
10g table salt
350g of tepid water
I've mixed all the flour, salt, yeast and water together, left it alone to absorb into the dough after given it a few turns in the bowl. I let it rise for an hour and placed it in the fridge. Tomorrow should I just remove it from the fridge when I get up and let it come to room temperature, shape it, let it rise again and bake?
I wanted to use the fridge so I can have bread ready to bake when I want it rather than spending three hours indoors waiting around when I'm busy.
Did I put it in the fridge at the right time or should this have been after the second rise? Any tips on bread baking for busy people?
Any help would be gladly received.