The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking HELP! needed for party tonight!

meandmousie's picture
meandmousie

Baking HELP! needed for party tonight!

I am fairly new to bread baking. I made this Rosemary Olive oil bread recipe (http://allrecipes.com/Recipe/jos-rosemary-bread/detail.aspx - followed the second reviewer "muffinmom's" directions) and it was delicious! I decided to make it again for a dinner party tonight. I made the dough over the weekend, thru the first punch down, then froze it, thawed it in the refrigerator yesterday and took it out today to rise. It's already risen, but I have the oven in use until later today...I hadn't planned on baking it for several hours.  Can I punch it down and re-refrigerate it until ready to let it rise again? (That would be 3 rises!) Any help would be appreciated!

Jenn

cranbo's picture
cranbo

You can punch it down again, but it won't turn out as welll; the texture won't be as light, probably won't brown as well, and may be slightly overfermented. 

If you do punch it down & let it rise again, I wouldn't let it rise again all the way to almost double, it would almost certainly be overfermented then. 

My recommendation: just bake it now, and heat it up later if necessary. Not as optimal, but I think a re-heated loaf is better than an overproofed loaf. 

 

 

meandmousie's picture
meandmousie

I ended up punching it down again and then baked it later, it didn't rise very much by the time I was ready to bake it so what you said is exactly what happened. It still tasted good but it was pretty dense!!  I am going to try it again this weekend. At least now I know if you thaw it in refrigerater for 24 hours, it only needs to rise in room temp for a couple hours!! :)