Janet Bostwick wrote:

>>
>
> It is pretty scary sometimes, when you look in the fridge and the dough is
> still rising like crazy. It is still working off of internal heat and heat
> that it generates. But as another poster said, it slows or stops after a
> couple of hours. The advantage for me is that I can start the bread when I
> get home from work; it does the bowl rising at its leisure during supper and
> until I am almost ready for bed. I then shape up the dough and put on/in
> pans or baskets, let it just begin to move a bit and then put it in plastic
> bags and in the refrigerator. First thing when I get up in the morning, I
> turn on the oven to preheat for about an hour, take the bread out of the
> refrigerator and put the bread in the oven when the loaves feel right(light,
> but not jiggly). The temperature of the dough at this point will probably
> still be quite cool--doesn't matter. Actually, if you are going to slash
> the loaves, a cool loaf slashes more easily. I can get the bread baked
> before I go to work in the morning. This works out very well during the
> summer when you don't want heat in the kitchen later in the day.
> Janet
>
>
This method is great, especially for weekend brunches. Taking it out of
the fridge, turn on the oven, brew the coffee, read again about how
lousy the Seahawks and Sonics are, and presto, time to bake the bread,
or my favorite Saturday brunch: onion bagels, cream cheese and lox.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener