On Fri, 24 Sep 2004 08:08:10 -0700, D. Sutton
> wrote:

>
>>
>>Not only would it be OK, it will probably be better to let it rise in the
>>refrigerator. I would make the dough and put it in the refrigerator in an
>>oiled bowl, covered with plastic wrap. Make sure to allow for expansion.
>>When you are ready to make the bread, remove it from the refrigerator, make
>>up the loaf, let it rise outside the refrigerator, and bake. It will take
>>an extra 30 to 45 minutes for the cold dough to rise after taking it out of
>>the refrigerator. Bake as usual.
>>
>So once I remove it from the fridge, do I punch it down and then form
>the loaves immediately before it warms up, then let it rise again and
>acclimate to room temp, or should Itake it out of the fridge and let
>it warm up before touching it?

Hello again,

That would depend on the texture of crumb you want...

If you want a very coarse loaf (that is, with large holes inside), I
would suggest that you not deflate it (what you call "punching it
down.) If you prefer a finer crumb (smaller holes inside) I would
suggest gently deflating the risen dough when you take it out of the
fridge. Then, shape it, and let it warm up and rise at room
temperature.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."