"Vox Humana" > wrote in message
...
>
> "Lynn" > wrote in message
> om...
> > I am a novice bread maker - a few loaves under my belt (literally and
> > figuratively) but learning as I go. I'm wondering if my basic yeast
> > bread making method (make dough, rest 15 minutes, knead, let rise in a
> > warm place, punch down, form loaves, let rise for short time, bake)
> > can be spread out over two days (or more)? Could I at some point in
> > the process put it in the frig for a day and continue on? Any advice
> > on this point would be appreciated. The evening hours are so short but
> > I'd like to be able to make bread other than Sunday afternoons.
> > Thanks,
> > Lynn
>
> Not only is it possible to slow the process, but it is preferable. I
often
> make dough and let it rise in the refrigerator. The flavor and texture is
> improved. At the point that the dough is ready for the first rise, I
simply
> put it in the refrigerator. Make sure you give it enough room to
expand --
> I often just put the dough into a plastic bag. When you are ready to
> continue, remove it from the refrigerator, form you loaf, and let it rise
> again. You will have to add an extra 30 minutes or so to the second rise
> because the dough is cold. Bake as usual.
>
Or do it the other way around. Do the first rise at room temperature, shape
loaves, let them just begin to move and then refrigerate over night.
Bringing them totally to room temperature the next day is not necessary
before baking.
Janet