This isn't necessarily a question specific to the sourdough forum, but with the wealth of knowledge, expertise, experience, individuals and their generosity found here in this discussion space, answers find their way to our needs-specific inquiries. (Does that make sense???? Haven't had lunch yet!!)
I'd like to bake off loaves made with commercial yeast (ie not sourdough cultures) for a woman who works across the road from where I live in the city. She works in a whole foods shop and we have chatted on & off about home made bread making. I've recently discovered her oven no longer works properly, hence she is unable to sucessfully cook baked goods. Apparently the oven is only suitable now for long slow cooking of casseroles, etc.
I'd love to be able to go to her & tell her to bring her prepared loaves into work with her & I will put them aside to proof & bake them off for her in my oven. However, commercial yeast only takes about 1-2 hours proofing so I imagine she may need to retard the loaf overnight, or face putting it together in the morning before work.
I would imagine it would be possible to mix a dough in the morning, proof 45 mins, shape, travel to work where I'd collect it, allow final proof to finish & bake. Drop the finished loaf to her later in the day.
What do you experienced bakers think? Would this be feasible?
I thought she could retard the loaf overnight in the fridge to make this arrangement easier, but I don't know how retardation works with fast acting commercial yeast strains.
Any ideas will be welcome.
Eventually I'd like to introduce her to sourdough.