i need to stretch out the timing on my pulla
Just added this same question to a few older posts, but wanted to put it out there to a broader audience.
I'm making a big batch of pulla (taking a break from grinding all that cardamom right now!). It's 10 am and I want it to be ready for my kids to roll and braid when they get home from school (which could be as early as 3:30 or as late as 5ish). So I have a 5.5- 7 hour window here).
Could I mix now and leave in a 50 deg room for a low bulk proofing? Or better to mix in the afternoon and try to keep it cool enough that it doesn't overproof before they get here? Any other recommendations? We plan to bake tonight to give away tomorrow (probably won't have time to bake in the am but we could conceivably make that work if it really makes a difference in end result)
Also, if we want to set aside some dough to bake another day (these will be gifts and I'd like them to be as fresh as possible when delivered) do you recommend setting aside bulk dough or formed loaves? I've seen both, not sure how much difference it really makes in the end product of the timing of things once removed from the fridge. I'd happily experiment, but not on gifts. ;)
Thanks for any thoughts. -alli