October 18, 2014 - 3:58pm
looking for some real time help, please
I have a ww loaf in my bread machine right now, it's on the last rise and will start baking in around 45 minutes. Unfortunately, I have to leave in about an hour and won't be back for probably 3-4 hours. Do I just let it go and hope it doesn't dry out too much? Can I take it out when the rise is finished and bake it later tonight? (Would need time and temp, please.) It's about 75 degrees here in Southern California today, I'm writing this just before 4pm.
Any suggestions would be so great, thanks!!
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dough and all and stick into a paper bag and place into the freezer. When you get home, stick it back into the bread machine where you left off.
After dough is finished stop the machine and take loaf pan out. Refrigerate. When you're ready take out of fridge and allow dough to finish rising then choose bake only cycle.
Or shape dough into a loaf tin and then refrigerate then bake in oven when ready.
:) And yes, I said the FREEZER. Stop that thing fast! Better yet pile a bag of ice and water on top of it.
Due to distance please accept a drink 'idea'...
Make yourself a coffee with milk. Add a drop of hazelnut syrup and a shot of baileys.
I'll be joining you.
Sometimes, when I think I'm the first one to answer, by the time I compose and post something someone has beaten me to it. And when I say something similar just looks like I'm copying.
Yes, freezer probably better. Will continue to rise in the fridge for a littke while until it gets cool enough.
The next two answers also have the same time. Didn't read anyone calling it.... :) Paul, you sleeping?
I got Abe's drink already! Pretty one too!
Hope that dough gets cooled down.
The next two answers also have the same time. Didn't read anyone calling it.... :) Paul, you sleeping?
I got Abe's drink already! Pretty one too!
Hope that dough gets cooled down.
Thank you both for your suggestions. Unfortunately, my cheapie Oster bread machine has no "pause" function, I'd have to start the cycle all over again. So I think I'll try the Bake only setting, although the only recipe listed in the Owner Manual for the Bake setting is for jam. Do you think the temp would be the same? If I decide to try it in the oven, can anyone recommend a temp? Thanks so much for the quick replies, I appreciate it!
and see if it stays stuck in the same setting.
What's the total dough weight and what all is in it?
Spray a little oil in a 1 gallon plastic bag. Remove the dough from the bread machine, degas it, and place it in the bag. Remove as much air as possible from the bag as you close it, then place it in your refrigerator.
When you get home, you can remove it from the refrigerator, reshape it, and let it come back to room temperature as it finishes its final rise. Then bake it. In a conventional oven and in a bread pan, I'd guess 45 minutes at about 375F will be in the ball park for baking.
If you leave it in the bread machine while you are away, it will over-ferment and be a soggy brick when baked.
Paul
Hi IHeart
It seems your process is fairly along. You may be better off allowing your machine to complete its cycle and retrieve your loaf when you return. The cooking chamber is covered, so will tend to control any drying. I'd be concerned that your dough will continue to rise before cooling in the refrigerator and become overproofed in the process, leaving few options once you'd like to resume.
And yes, it's a gorgeous day in So Cal! Get out and enjoy it!
Cathy
space, Submerge the whole pan and loaf in ice water, pour off the cold water later. Weigh it down if needed with another bowl of ice water. Park into the refrigerator.
Thanks everyone for the fast suggestions! It's always nice to have options.
PMcCool, what do you mean by degas? Do I need to knead/punch it? (Never made bread by hand before, only in the machine...)
Flatten it out thin, punch the air out and make it thin so it cools faster. You have to stop the yeast quickly. I would even submerge the bag in ice water. Then you can shape the dough later at your leisure.
Crash course in bread baking eh?
Well, I stuck it in the freezer for a few hours and when I came home it had deflated just a bit. I plugged the bread machine in and it had reset to the beginning, and I didn't want to risk the Bake function so I just put the whole thing in the oven at 375 for 45 minutes. It didn't rise anymore, so it's rather like a brick. Oh well, I guess I'll make French Toast and maybe some breadcrumbs! :)
Lesson learned - check the time before starting a 4 hour bread project! Thanks everyone for the suggestions.
Not so good but fixable at the time. If the dough had not fermented too long. The dough had fallen because it had reached the end of its extendability and could no longer trap gas. Deflating the falling dough and folding or rolling it up (shaping) would stretch and tighten the gluten in the dough. This makes possible another rise so it could be baked with amore open crumb.
The rise has to be watched carefully and baked before it doubles leaving some rising for the hot oven.
Thanks Mini, that's good info!
I think in this case the dough had already started to form a bit of a crust (when I took it out of the machine, it had already been in "Bake" mode for a few minutes). So when I put it in the oven I think there wasn't any room for expansion, or maybe the yeast was just done for the day. But I have baked my fair share of loaves with a big crater in the middle due to over-rising and then falling, so I will tuck your reshaping advice away for another time. I'm sure it will come in handy someday soon as I continue to experiment with bread. And fortunately, I like dense bread so it all gets eaten eventually! :)