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baking bread from refrigerated yeast dough

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baking bread from refrigerated yeast dough

BeckyAndTheBeanstock | Jan 21, 2009 09:24 AM

I've been hearing a lot about the artisan bread in five minutes a day method of making dough, letting it rise, then refrigerating it until you want fresh-baked bread. I made dough last weekend and only baked half of it, and I"m thinking I'd like to bake up the rest this evening. How long does it need to warm before I bake it, and should I give it another rise? I mean, I assume I'll need to press the air out, shape it and then let it rise. Until it doubles?

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