The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

retarding or pre-baking?

jhns's picture

retarding or pre-baking?

hello, i'm a newbie to bread baking, so please excuse my ignorance. i diligently read ken forkish's "flour water salt yeast" and baked a some of his recipes with success and also made a few experiments with variations of these recipes.

next week, i need fresh bread at noon on two consecutive days, but i only have time to mix the dough once. my plan is to bake one loaf in the morning of the first day, so it is fresh at lunch.

does it make more sense to:

  1. bake the second loaf as well and keep it for another day, hoping that it is still fresh enough. i already made sourdoughs and hybrids and i know that they stay fresh longer, but because of time constraints, i plan to bake a straight dough with dry yeast (see below).
  2. keep part of the dough in the fridge when and bake it on the morning of the second day? before/after bulk fermentation? how long can i retard the proofing?
  3. par-bake it on the first day, finish the bake on the morning of the second day. i read a little about pre-baking, but it's always about freezing the loaf after the first bake. where i bake, i don't have a freezer. but is it necessary to freeze it at all, if i want to keep it for one more day? could i just bake the loaf 90%, keep it for a day at room temperature and then bake it for another 10 minutes before lunch time on the second day?
i'm planning to use the "overnight 40& whole wheat" recipe from the above mentioned book. it's 600g white, 400g whole, 800g water, 22g salt and 3g yeast. the schedule: mixing at noon the day before baking, shaping at 5pm, proofing overnight in the refridgerator and baking on the next morning between 7 and 8 am.any suggestions?


ldavis47's picture

Then refresh the second batch by spraying all over with water and place in 400 F oven for 6-8 minutes, is another possibility, especially if the bread is not expected to last much longer.