How do you get fresh bread first thing in the morning?
Posted: 07 July 2014 03:53 PM   [ Ignore ]
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Hi!!!

So I just got the bread bible and I’m totally excited to start baking with it.
I just tried the cheddar loaf recipe and I’m so happy with the results.
But I’ve tried to go through the book to look for a recipe that I can shape, refrigerate it overnight and bake right away but there doesn’t seem to be any.
I noticed the couple of recipes I did find, they say to take out the bread 1-1.5 hours ahead of baking time and then bake.

What are your tips & tricks to get fresh bread in the morning?

Thanks
Aggie

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Posted: 10 July 2014 08:38 AM   [ Ignore ]   [ # 1 ]
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I thought I had to bring it out so the yeast reactivates before I start baking. Should I put it into the oven as it’s preheating? Or wait until it’s heated.
Is there a reason why her baguette direction requires 1.5 hours rest outside of the fridge before baking?

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Posted: 10 July 2014 01:10 PM   [ Ignore ]   [ # 2 ]
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Thanks! I’ll start doing experiments then. It’ll take some time
I’ll do it by the book first and then try straight from fridge.

One thing I did noticed about my fridge is that it’s too cold…I have things that freeze over >_< So that might be a problem.
When I put the sponge in the fridge, it was below the temperature that was noted for a sponge in fridge. It didn’t rise at all….
Maybe I put it in too early so the yeast activity didn’t start yet….not sure…
I’ll keep on trying

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Posted: 10 August 2014 12:05 PM   [ Ignore ]   [ # 3 ]
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I like to bake first thing, especially in the summer when it gets too hot for the dough and too hot to heat the oven. But even at the height of summer, it’s cool in the early morning. So after dividing and doing the final shaping the evening before, I pop the loaves (boules) in the fridge overnight and set Delay Start to begin preheat at about 5:30. I put a couple of Le Creuset (1.5 qt.) dutch ovens into the cold oven to preheat along with the oven itself. Then in the morning, I get up once the oven is ready, score the bread and put it into the DO. 20 minutes covered, 15-20 minutes uncovered, and its oven spring really opens the scoring beautifully. Better than I ever get with the convoluted “steam techniques” I employ.

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Posted: 05 June 2015 12:24 AM   [ Ignore ]   [ # 4 ]
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I use my bread machine’s delay timer so I can get a fresh bread in the morning. The newer models all have at least 13 hours of delay time. There are really inexpensive ones that costs around $50. I’d suggest give it a try.

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