"Janet Bostwick" > wrote in message
...
>
> "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

I'll give that a try. I am somewhat afraid that the final product would
over-rises in the refrigerator.