Hello,
Welcome to Day 4 of Bread Baking Made Simple!
I can't count the number of times I've mixed up a batch of dough, set it in a warm place to rise, only to realize I need to run out with no return time in sight.
Uh oh. What about that rising dough?
Meet Your New Best Friend: Your Refrigerator
Punch it down, and chill it.
When left unattended for too many hours, a batch of yeasted bread dough will run out of steam. It will over-ferment and collapse.
To prevent this from happening, the solution is simple:
Punch down your dough before you run out, cover the bowl, and transfer it to the fridge.
The dough will continue to rise when it's in the fridge, but it will rise more slowly. When you return, remove your dough from the fridge, and proceed with your recipe.
Let Your Fridge Work For You
You can use this trick intentionally, too. If you want to get a jumpstart on bread for the following day, mix it at night and stick the bowl in the fridge. If you want to mix dough before you leave for work, do so, then stick it in the fridge.
Bonus: A cold fermentation (such as that in the fridge) creates even better flavor.
Now That You Know, You're Ready to Go
Once you learn how to make your fridge work for you, you'll find yourself wanting to whisk up a batch of dough every night before bed. Here are two of my favorites:
 |
Pick one, try it out, and let me know how it goes!
See you tomorrow, when I'll share with you a formula that will allow you to create any bread you wish — cheesy, herby, garlicky, seedy … you name it.
Happy Cooking,
Love what you're reading? Click here to receive an alert every time I post a new recipe.
No comments:
Post a Comment