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Home Cooking

Making limpa bread for tomorrow. Will need to refrigerate dough partway through. When is best?

karykat | Feb 5, 201111:11 AM    

I'm making a limpa bread for tomorrow's superbowl gathering. It's a recipe I got at a swedish ski lodge years ago and I haven't made it in a long time. It's a very heavy dough with about 1/3 rye flour. And doesn't rise all that much. (Has incredible flavor though!)

I want it fresh baked tomorrow and know it will need a goodly amount of time for rising.

So I want to refrigerate it partway through and then finish tomorrow.

Seems like lots of yeast doughs can take being refrigerated partway. Any reason to think that's not true for a rye bread dough?

And then when should I refrigerate? Here's the sequence:

Mix.
Knead.
Let rise
Punch down.
Let rise again.
Shape.
Let rise last time.
Bake.

Should I refrigerate after I punch it down? Or at some other point? .

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