The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Quick question.

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CSBaker's picture

Quick question.

I am making the cin oat bread from this site, which I have made before following the recipe to the letter, and it came out PERFECT!  

Anywho, the recipe calls for two one hour rises, and then a 90 min rise after it's put into loaf pans.  But I have some errands to do today (silly me, starting this bread today).  So, can I do one of these options:  Put it in the fridge after the second rise to retard it, come home, let it come to room temp (say an hour) shape it, put it in pans, and bake.  Or, put it in the fridge after first rise, come home, room temp, second rise, shape, pan etc?  

What do you think?  

As always, thank you.  I really don't know where my new hobby would be without this site!!!!!

richkaimd's picture

Chilling the dough will slow down the process to allow you to be out of the house (or, in my case, sleep overnight) at any stage in the process.  Go for it.  You'll have to wait a while for the yeast to get back to work.  The time rising will take after you remove the dough will be determined by ambient temperature.  In my schedule, I have taken to letting formed loaves (just out an overnight fridge rest of 8 hours) rise in a slightly warmed oven for 90 minutes.  I'm lucky to have an oven that holds its heat for a long time. 

dmpiccolo's picture

I would go with your first option.

diverpro94's picture

You can do whatever, but, as a rule of thumb,  just make sure to let the dough come to room temperature (about an hour) and to let the dough proof in the loaf pans.