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Oct. 27th, 2015 07:16 amI made $4 toast yesterday. Well, bread for $4 toast. I've made it enough now that I know the drill pretty well. I actually started it Saturday night for theoretical baking Sunday. Since we went to Rachael's Chopped prep Sunday evening, I left the dough in the fridge until Monday. There are three reasons I keep making this recipe: 1) it's delicious, with a depth of sourdough flavor; 2) it works really well, which when I was having baking problems was a huge consolement; 3) because it's designed for long slow rising, you can stick it in the fridge for a day at various points if your schedule doesn't allow baking that day.
Anyway, the wife took the dough out before I got home. It was still too cold when I walked in, so I said something about baking it after dinner. Aaand then I forgot until 8 PM, which gave it double the usual rising time. Ish. Over-rising usually is a recipe for failure. But I baked it anyway... and I got gorgeous, glorious, high-rising loaves.
There could be a lesson there. Or maybe I got lucky. I might try giving the last rise a bunch more time next baking run. Assuming I remember, which is far from guaranteed.
Anyway, the wife took the dough out before I got home. It was still too cold when I walked in, so I said something about baking it after dinner. Aaand then I forgot until 8 PM, which gave it double the usual rising time. Ish. Over-rising usually is a recipe for failure. But I baked it anyway... and I got gorgeous, glorious, high-rising loaves.
There could be a lesson there. Or maybe I got lucky. I might try giving the last rise a bunch more time next baking run. Assuming I remember, which is far from guaranteed.
