Quick questions on bread making

Mel2

If you get to that stage again and know you're going to be out for ages you can put it in the fridge to prove. Still works just takes longer which is great if you're at work. When you get in take it out and let it warm up for a bit before you knock it back.

Swan_2

Mel2 wrote: »

If you get to that stage again and know you're going to be out for ages you can put it in the fridge to prove. Still works just takes longer which is great if you're at work. When you get in take it out and let it warm up for a bit before you knock it back.

seconded

it's also a handy technique if you want bread on a weekend for brunch/lunch, just let it prove in the fridge overnight

there's thread on here somewhere all about with some information about cold rising, I'll see if I can find a link

Swan_2

HERE is the thread, it didn't set out to be about cold proving, it took a bit of a detour

mumofthetwins

Hi
I am now a fan of fresh bread ( thanks to the wrights vouchers :T )
I was wondering the part where it states to leave for 40mins in a warm place to rise - can i leave it longer than this .... i was thinking of making it up before work and leaving it to rise through the day whilst at work ( 6 hours ) do you think this is too long ??

Lisa

kittycat204

mixed reviews according to yahoo, http://uk.answers.yahoo.com/question/index?qid=20110411122727AA6nko8
i guess just give it a go.

Justamum

mumofthetwins wrote: »

Hi
I am now a fan of fresh bread ( thanks to the wrights vouchers :T )
I was wondering the part where it states to leave for 40mins in a warm place to rise - can i leave it longer than this .... i was thinking of making it up before work and leaving it to rise through the day whilst at work ( 6 hours ) do you think this is too long ??

Lisa

Absolutely! I make my dough in the evening, then knock it back the next morning, so it's sometimes about 10 hours. I've left it longer before now. The flavour is so much better the longer you can leave it. The only problem I've found is that when it's warmer in the summer the dough rises a bit too much overnight and sometimes spills out all over the work surface, so when that happens I rise it during the day for only a few hours. My bread is definitely tastier in winter.

The other day on the Hairy Bikers Bakeation they visited one baker in Germany who makes one type of bread where the dough is left for 48 hours in the fridge to rise.

nuatha

You could try putting the covered bowl of dough in the fridge, I've done this overnight when I've needed fresh dough first thing in the morning (anything from 6 to 10 hours) then knock it back, shape and prove it.
With single rise recipes, (usually wholemeal and malts) I shape and put in baking tin, then leave it to rise overnight in the fridge.
Some recipes will take longer to prove in the fridge, the Artisan Bread in 5 Minutes A Day guy has suggested overnight and all day for at least some of is recipes.
I often prefer the taste of slower risen bread, its worth experimenting with.

pigpen

I have left it a good few hours.. mainly because I forgot it was there.. or I make when I have time i a morning and leave to rise and put it in the oven after cooking dinner

mumofthetwins

Thanks for the replies. I think i will just give it a go ...
It never gets that hot up here so it should be ok as long as i dont put it in the direct sunlight

Thanks again
Lisa

Lip_Stick

Hi all.

I've a bread maker that has two 1lb compartments. I'd like to make the dough in the bread maker and finish it off in a 2lb tin in the oven. If I did this, would the two 1lb dough bind together in the 2lb tin or would I have to knead them together or something? Can I knead them together once the dough has risen?

Sorry if they seem daft questions. As you may have gathered I'm a novice with bread making!

TIA for any answers.