another time sensetive quickie question...
So I figured to have home-made runzas for dinner. (runzas, for those in most of the country/world, are a stuffed sandwich, ground meat, cabbage, onion, salt and pepper in a soft bread, not sure what else its called traditionally)
now last time I made this, it took way longer than I expected, so this time I started early. ... but I'm worried I might have started TOO early.
heres the general idea of the recipe:
~5c AP Flour(unbleached, gold medal)
1T Instant Yeast
1 1/4 water
shy 1/3c dry milk
pretty much done simple straight dough method.
now its been an hour since I set it to bulk rise, and its well risen so far,
as far as shaping goes its portioned and stretched/rolled out, the filling put in and it wrapped around the filling.
how concerned time-wise do I need to be in this situation for the dough breaking down and such. I mean if the yeast is going at it for ~2 hours, then portioned/shaped, and another half hour to hour before baking, it should be fine right? how long can it probably handle waiting before shaping, and still have the gluten/yeast-food, ect to be fluffy when cooked?
and would degassing it/stretch&folding it down midway through the bulk rise, stretch out that time it can be delayed?
edit: dur, why did it not occur to me to put it in the fridge? well dunno if theres enough time for that to make a difference if it would have, and theres no room handy anyway, lol