Home Bread-Bakers v104.n046.10

Re: in the news

RisaG <radiorlg@yahoo.com>
Sun, 17 Oct 2004 04:48:32 -0700 (PDT)
Rose wrote about refrigerating the dough until the following day or evening 
before baking.

I do something similar with some of my doughs - I refrigerate them 
overnight and then bake them the next day. What i want to know is...do you 
do it right out of the refrigerator or do you leave the dough to warm up to 
room temp before baking? I've heard that if you bake it straight out of the 
oven that the bread is crispier in the crust. Is this true? I've done that 
with pizza dough but not bread dough (straight out of the refrigerator and 
into the oven).

I find that it makes life a lot easier when you don't have a ton of time to