Rather than placing the dough in the refrigerator overnight, leave it covered on the counter for 1 to 4 hours until it's ready to bake. Since the dough is proofed at room temperature, I find using the poke test a very effective way to tell when the bread dough is ready for the oven.
Mar 14, 2024
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May 21, 2020 · I've been doing this for 12 years. Always 2-3 hour rise, then 12+ cold bulk ferment in the fridge, then warm shape-proof-bake.
Mar 27, 2021 · - Uncovered container with dough you need to limit to max 4 hours in room temperature. It is possible to leave bread dough to rise overnight.
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Dec 19, 2010 · Optimal yeast growth happens at around 37 degrees Celsius (98.6 degrees Fahrenheit), but dough will rise at any room temperature.
Mar 12, 2019 · It takes about an hour for my oven, with just the light on, to go from cool room temperature to optimum yeast dough-rising temperature. So ...
If it fits better with your day ahead you can leave your dough to ferment at room temperature for an hour or two, then when its risen and full of air, shape it ...
Jun 7, 2016 · The dough proof instructions in the book generally call for an overnight rise, 8-12 hours at room temp. Can it proof longer, as long as 24 hours ...
Sep 28, 2021 · In lieu of a typical 1- to 3-hour rise at room temperature, you'd opt for a long (8- to 12-hour) rise in the refrigerator. This slow ...
Aug 7, 2016 · Like Gordon, I use a very small amount of culture (5 to 10g) in a 20% sponge and leave that for 12 hours overnight on the worktop. By morning, ...
May 6, 2010 · If you find that you aren't getting enough rise in two hours for non-egg dough rising at room temperature, you can go longer. So, what would ...
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