Jul 20, 2010 · Make the dough last thing at night, knead it, and pop it in the fridge. The yeast will get, say, ten hours to work in a cold environment, which ...
Jan 16, 2015 · You could let the dough proof for a long time, e.g. overnight in the fridge. This allows for a lot less yeast and hence a less yeasty taste, ...
Dec 19, 2010 · Optimal yeast growth happens at around 37 degrees Celsius (98.6 degrees Fahrenheit), but dough will rise at any room temperature.
Jun 3, 2018 · Ingredient and equipment temperature: if you start with cold water, flour etc you will slow your rising as the dough will be cold. If you put ...
May 4, 2021 · The thing you can do is to take any recipe you have, and stick it in the fridge as-is, either for the first or for the second proofing.
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Nov 4, 2016 · Put the dough in a bowl, put that bowl in a sink of hand-hot water. A thermometer would be a good idea as too hot will kill the yeast. In most ...
Jun 4, 2023 · It is clear that the yeast is more active (does more fermentation per time) when warm. The optimum is around body temperature.
Nov 7, 2019 · Put it in a bowl in the microwave, heat up a mug of water in the kettle and put it in the microwave with the door closed.
May 3, 2016 · You can shape it for baking, put it in the fridge, let it rise, pull it out of the fridge and put it in the oven - no warming up time at all. If ...
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Apr 25, 2012 · Turn the oven on "warm" and crack the door open. This creates a wonderful, moist womb for the dough to rise in. I've never had this method fail ...