Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 01-02-2005, 07:30 PM
 
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Default Proving bread overnight

Hi Folks,

I'm currently making my bread in one session : viz. mix ingredients,
knead, prove dough as one bulk, knock it back, split dough into
baking tins, prove again, bake, (eat.

I'd like to mix the ingredients and knead it late at night, and
then allow to prove, but bake it off in the morning.

I'm not sure how I should organise this change. I've read that
over-proving will affect the bread taste/texture.

Any help from the experienced bakers appreciated.

Thanks.
d

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Old 01-02-2005, 11:12 PM
Vox Humana
 
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wrote in message
...
Hi Folks,

I'm currently making my bread in one session : viz. mix ingredients,
knead, prove dough as one bulk, knock it back, split dough into
baking tins, prove again, bake, (eat.

I'd like to mix the ingredients and knead it late at night, and
then allow to prove, but bake it off in the morning.

I'm not sure how I should organise this change. I've read that
over-proving will affect the bread taste/texture.

Any help from the experienced bakers appreciated.


Mix, let rise, make up, refrigerate. Bake in the morning.


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Old 01-02-2005, 11:49 PM
 
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Vox Humana wrote:

Mix, let rise, make up, refrigerate. Bake in the morning.


:-) Thanks. That seems like the perfect solution.

So, first rise done. Knock back, put it in the tins.
Refrigerate which - as far as I know - slows down the
yeast action. In the morning, pull the tins out into
the room heat, let rise again, get the oven going. Bake.

Thanks a million.

d
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Old 02-02-2005, 12:54 AM
Ida Slapter
 
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Default

On Tue, 01 Feb 2005 23:12:51 GMT, "Vox Humana"
wrote:

I'm currently making my bread in one session : viz. mix ingredients,
knead, prove


The technical term is proof.





The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures may not
be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!


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Old 02-02-2005, 01:18 AM
Vox Humana
 
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Default


"Ida Slapter" wrote in message
...
On Tue, 01 Feb 2005 23:12:51 GMT, "Vox Humana"
wrote:

I'm currently making my bread in one session : viz. mix ingredients,
knead, prove


The technical term is proof.


Technically, isn't the fist rise called a fermentation?


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Old 02-02-2005, 01:19 AM
Vox Humana
 
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Default


wrote in message
...
Vox Humana wrote:

Mix, let rise, make up, refrigerate. Bake in the morning.


:-) Thanks. That seems like the perfect solution.

So, first rise done. Knock back, put it in the tins.
Refrigerate which - as far as I know - slows down the
yeast action. In the morning, pull the tins out into
the room heat, let rise again, get the oven going. Bake.


Most likely the bread will rise sufficiently in the refrigerator depending
on it's temperature when you placed it in the refrigerator.


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Old 02-02-2005, 06:58 AM
Janet Bostwick
 
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"Ida Slapter" wrote in message
...
On Tue, 01 Feb 2005 23:12:51 GMT, "Vox Humana"
wrote:

I'm currently making my bread in one session : viz. mix ingredients,
knead, prove


The technical term is proof.


That might depend upon what country you call home. I've heard prove used,
just don't remember where.
Janet




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