Right, you can always shove dough in the fridge, at any stage, and
then continue the next day. Like a fool I instead use excel to
schedule backwards from the fermentation "window" where I do other
errands. My wife makes fun of me since I base a whole day around the
bread. There's been many times we've had to rush home so I could
shove the bread in the oven. At least with sourdough 15 minutes here
or there doesn't make or break the loaf, whereas with yeast it's down
to the minute!
On Jan 8, 2006, at 6:11 AM, Lobo wrote:
>As for the long time from mix to bake, you can put formed loaves in
>the frig and bake them later. When I made my last batch, I put them
>in the oven when I got up in the morning and by the time I showered,
>dressed, read the newspaper and ate breakfast, they were done. I
>threw a dishtowel over them and left for the day.