| Can I prepare Focaccia today, but bake it tomorrow? - CLICK HERE for the Cooking Forum Index |
| baker1 |
I have a party tomorrow night and won't have time to make the entire
bread between events. Can I make the dough today, put it into the
sheet pan and bake it tomorrow? What could happen overnight?
thanks
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| Roy |
Yes, possibly if you know how to control the fermenation variables ....
if you use lesser amount of yeast ,, preferabley use a dough enhancer
,.. cover the pan (with dough on it )with polythene... and let it
rises slowly in refirgerated conditions.
take out from the fridge....place your desired topping, and bake....
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| marks542004@yahoo.com |
Roy wrote:
> Yes, possibly if you know how to control the fermenation variables ....
> if you use lesser amount of yeast ,, preferabley use a dough enhancer
> ,.. cover the pan (with dough on it )with polythene... and let it
> rises slowly in refirgerated conditions.
> take out from the fridge....place your desired topping, and bake....
If time permits your best option is to mix the dough , place it in a
bowl for the first rise, refridgerate it overnight.
Next day , take it out, punch it down, form the bread, pan, let rise,
bake.
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| Jens Richter |
On Sat, 02 Jul 2005 19:57:10 +0000, baker1 wrote:
> I have a party tomorrow night and won't have time to make the entire
> bread between events. Can I make the dough today, put it into the
> sheet pan and bake it tomorrow? What could happen overnight?
I'm baking German breads with self made sourdough only (no commercial
yeast). And I always prepare the dough in the evening and leave it over
night in a warm place, covered with a cloth.
Greetings
Jens
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| baker1 |
On 3 Jul 2005 07:43:41 -0700, marks542004@yahoo.com wrote:
>
>
>Roy wrote:
>> Yes, possibly if you know how to control the fermenation variables ....
>> if you use lesser amount of yeast ,, preferabley use a dough enhancer
>> ,.. cover the pan (with dough on it )with polythene... and let it
>> rises slowly in refirgerated conditions.
>> take out from the fridge....place your desired topping, and bake....
>
>If time permits your best option is to mix the dough , place it in a
>bowl for the first rise, refridgerate it overnight.
>
>Next day , take it out, punch it down, form the bread, pan, let rise,
>bake.
Thanks, I'll give that a try. Happy 4th!
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