The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tortano- second day bake

t-man's picture

Tortano- second day bake

i plan to make "tortano" in commercial quantities in a small bakery.  the product contains eggs, ham/salami, and cheeses.  i've only baked this on the same day that it is prepared.  in a commerical setting, could these loaves potentially be prepared on day one, placed under refrigeration, and baked the next morning? 

due to regulations, this would likely have to be kept very cold owing to the eggs/meat/dairy, and it will not be able to be kept in a proofer at a more moderate temperature. 

can they go directly from refrigeration into the deck oven?