The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Portuguese sweet bread from BBA adapt overnight

Helenh's picture
Helenh

Portuguese sweet bread from BBA adapt overnight

I've been making Portuguese sweet bread from PR's BBA book. But it takes so much of the day, I usually start in the morning and don't get to eat it till almost evening. I was wondering if I started the sponge the night before how should I adjust the yeast. Btw, I did try the book's suggestion of refrigerating the dough after fermentation and just taking it out next day for proofing. But that turned out terrible b/c it took more than 8 hours to proof and it was not very good. I welcome any suggestions.