Overnight bread

Twig

I don't have a bread maker but would really like to make fresh bread for breakfast. Does anyone know if there is a recipe where you can leave the dough overnight in the oven (switched off) and set the oven to come on, say half an hour before you get up so that the bread is ready when you get up?? Thought I might just give it a try tonight but don't really want to waste the ingredients if it's not going to work.

I've seen recipes where you leave the dough in the fridge overnight but then you have to knock it back before you bake it and since my lot are ravenous when they get up I could really do with something that is easier in the morning!

Thanks

Leanne

Verbatim

Haven't done it recently but used to leave it overnight although I think that was for the first rise. Originally saw it in John Seymour's Self Sufficiency. Wow that marks me out as an old hippy!

Gingernutmeg

I don't think that doing it that way will work. The problem is that your kitchen and oven will be too warm, and by morning the bread will have over-proved and will probably collapse while you're cooking it. Also, bread needs to be baked in a very hot oven - if you have to loaf in there while the oven is warming up, it will probably over-prove, collapse and be as tough as old boots. (I know that the dough is in the breadmaker as it warms, but I'd imagine they're designed to heat up far more quickly than a domestic oven. Also, I'd guess that the heating up acts as a part of the final rising ... just a domestic version of the Chorleywood process really)

I don't think there are any recipes where you can leave the bread 'ready' overnight just to bake in the morning, as the yeast is still live until it cooks and the bread will just go on proving until you cook it. There are lots of recipes that call for a first 'cold-rising' where you leave the dough in the fridge overnight, then knock it back in the morning and let it prove again while the oven is heating. This actually gives the bread a much nicer flavour than you'd get normally, as it gives the dough more time for the flavours to develop. You could try shaping and freezing the dough after it's first proving, and then thawing it out overnight in the fridge. If you took it out when you got up, and put the oven on to warm up, it would probably be ready to bake by the time the oven is hot enough. I'm not entirely sure that this would work though, as bread is one of those things you generally need to 'watch', as there are so many variables, but it might be worth a go.

dinomad4

http://www.deliaonline.com/cookery-school/how-to/how-to-make-wholemeal-bread,19,AR.html
this one you could prepare then leave in the fridge overnight...not personally tried it myself but have made the bread before and its very easy to make.

dinomad4

https://www.deliaonline.com/cookery-school/how-to/how-to-make-wholemeal-bread,19,AR.html

(sorry!! still trying to figure out how links are done!!)

newmrslockwood

Hi, i hope someone can help. i only just remembered that we need some bread making and i thought i could make the dough tonight and bake it first thing in the morning. Would this work?
Thanks for your help in advance.

Gingernutmeg

You could make the dough tonight and leave it in the fridge to prove slowly. Tomorrow morning, take it out, let it warm up a bit 'till it's doubled in size, and then knock it back and carry on as normal

I wouldn't leave it out on the counter though - it'll probably over-prove and won't taste too good.

newmrslockwood

thank you, i'll do that

frivolous_fay

Hi all,

Messed up the dough for pitta bread today - forgot the water! At the end of the program I added the water, started it again, crossed my fingers, and it seems ok. But in the meantime we made alternative plans for dinner.

The dough is now sitting in the machine - should I bake the breads now, or can I just leave it in the machine for tomorrow's dinner?

TIA!

freyasmum

I think I'd take it out of the machine; transfer it to a bowl and cover it with clingfilm, and sit it in the fridge. Take it out of the fridge a little while before you plan to bake tomorrow and it should be fine

Kevie192

Hi all,

Just a quick question...

I was borrowing my mum's breadmaker for a while but I got a Kenwood chef and decided I would do it in there and the oven instead...

The bread is really great but I can only have it for lunch currently because of the proving time! I really used to love putting the BM on at night and waking up to fresh bread.

So, my question is, can I make and knead the dough, then leave it somewhere to prove overnight and just whack it in the oven in the morning? If so, what time do I need to make it at night?

I'm using either Hovis mixes or dried yeast so I don't think there is any need to knock it back and prove again.

Kevin x