I need a recipe for a whole wheat bread that can have a cold rise. I need to make the dough tonight and bake it tomorrow morning.
I would take your favorite whole wheat recipe and take it through the bulk rise, preshape, and final shaping and place it in the fridge covered, next morning take it out let come to room temp and final rise while the oven preheats. I have done this when my math to clock skills have been off.
thanks, I have made cinnamon buns in the evening and just put them directly into the refrigerator, the next morning they are risen and ready to bake. I wasn't sure if I could trust the same process with whole wheat flour. Incidentally my nickname is Roo!
worked awesome and the bread was a hit at my potluck lunch!
From one Roo to another, I am happy to hear it went well for you. It would be interesting to do a side by side comparison of this cold rise to your standard method. See if one has more flavor than the other, better rise, better oven spring ect.
We have been working on our "prep" kitchen that is right off our wood fired oven. It has been a long time since I have made bread. Perhaps in a few weeks I will do the experiment myself.
it kind of got me "fired" up on baking bread again, I haven't made any in a really long time and when I had some toasted this morning it sealed the deal!
the one thing about baking bread is the time that it takes to wait for rising, cold rising actually allows for better time management on my part. I might do the experiment on the weekend and see how things go. Incidentally I didn't knead it for very long (less than 5 minutes, as it was a drier dough. I don't know if it would have risen more if I would have kneaded it longer.
Were you able to take pictures before your co workers got to the loaf?
Take some pictures of your bake, if you do it this weekend, and post. I will live vicariously through you for awhile.
My wife and I are truly itching to get into the new kitchen and get the WFO cranked up. Just need to get above freezing around here first.
Nope, no pictures but it was "cute", I made it into smaller loaves, they were compact. I will definitely take some photos this weekend and post them.
Where are you that it's too cold for a wood fire oven? My sister has a clay oven at her cottage, which they harvested the clay for from a nearby river bed. Way too cold where I am for it, but would be lovely in the summertime!
We are in Nebraska, Northwest of Omaha. It was beautiful last week upper 30's. Just had construction workers climbing all over the place. This week highs were upper 20's with threats of snow.
I know we can fire up in these conditions if done slowly, just have so much going this weekend. Maybe next as we are climbing into the 40's by next weekend. I can then take the time to do some short burst fires to gradually bring the masonary up to avoid cracking.
I think a cob oven would be so cool, but after this one I think my wife would commit me if I started another.