The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Newbie to this forum...

Macette's picture
Macette

Newbie to this forum...

Hello everyone, I am a very new bread maker and looking forward to finding out tips and tricks to good bread making. I am baking as we speak...I found a recipe on youtube and tried it which worked fine, but to get bread for lunch I had to start very early. So my attempt today was to mix up the bread last night let it have first rise then shape and bag in the fridge. This morning I got up at 5 to see how the loaf was doing and to me it looked over proofed so knocked it back again and let it rise for the 3rd time out of the fridge about 1 and 1/2 hours and is now in the oven. Fingers crossed ....just checked with 13 minutes to go it looks great. I am wondering if it would be better to put dough in the fridge before first rise then in the morning shape and 2nd rise out of the fridge. Also if i put dough in the fridge do I seal it up or leave an air hole and space for growing....This has become my new passion have made a diy bread slicer to help .....

Macette's picture
Macette

The 3 rise bread...

drogon's picture
drogon

I make almost all my bread overnight - and rarely use the fridge.

However - fridge method - make the dough in the evening, let it rise once, tip-out, gently re-knead and shape into a tin, cover and let it just start to rise (15-20 minutes? keep an eye on it) then into the fridge, covered. Keep it in a big airtight bag for a few reasons - mostly because the fridge will have a dehumidifier and it'll dry out the dough. Make sure the bag is big enough though - don't wrap it tight. Some folks use shower caps to cover tins too.

It will continue to rise in the fridge as it slowly cools down, then stop. (ish)

Then in the morning you can take it out and leave it on the counter (still covered) while the oven heats up, then into the oven and half an hour later - hot bread.

Alternatively reduce the yeast - which is what I do. a mere 1.6g of dried yeast to 550g flour and an overnight rise at room temp. (well, 18°C is my aim), then tip out, shape, into a tin, etc. rise again (will be much quicker 1-1.5 hours max.) then into a hot oven.

Keep baking - that loaf looks fine. How did it taste and look on the inside?

-Gordon

Macette's picture
Macette

Thank you drogon great help, I did exactly as you said shape and put in the fridge and it rose beautifully and had fully intended to stick in the oven the next morning but it had blisters under the skin so didn't want to chance a heap of big holes through the bread, so bit the bullet and flatened it and reshaped thinking it may not rise very much. But was very pleased it rose great and it tastes great. I am really enjoying the bread making but still a bit worried about if it's been kneaded enough scared in case I over knead, then worry about over proofing. The more I do the more relaxed I'm getting even did the window test...lol so much to learn....I will get a pic of the inside to let you see.

IceDemeter's picture
IceDemeter

Welcome, and good for you for joining in and showing off that lovely result!

It's always nice to have other newbies posting - especially with such helpful details as you have put here of what you did when the dough wasn't quite what you thought it should be.  Nicely done!

Macette's picture
Macette

Thank you for the welcome IceDemeter, I am very proud of my loaf have only made this recipe twice and this one was an improvement on the first. Its a very basic recipe with no oil or fat, so might try adding some butter next time to see if it changes it much. But aiming for consistency in a sandwich loaf first....lol