Any Home Bakers Here?

[Rillowen]

I make most of our large family food from scratch, we do buy bagels and some sourdough for hubby's lunches (I despise the long sourdough process) but most everything else i make from scratch. Sweet rolls, halfwheat milk bread and simple French bread are about a weekly thing. Biscuits or cornbread thrown in sometimes. The favorite is banana bread though, I have a healthy and a not healthy recipe and anytime I bake either it disappears fast! We even started paying the boy who mows our lawn partially with banana bread because he loves it so much

 

[ronott1]

I make most of our large family food from scratch, we do buy bagels and some sourdough for hubby's lunches (I despise the long sourdough process) but most everything else i make from scratch. Sweet rolls, halfwheat milk bread and simple French bread are about a weekly thing. Biscuits or cornbread thrown in sometimes. The favorite is banana bread though, I have a healthy and a not healthy recipe and anytime I bake either it disappears fast! We even started paying the boy who mows our lawn partially with banana bread because he loves it so much

Welcome!

 

[fuzzi]

Question for Experienced Bakers:

I need to bake bread this weekend, but it's close to 100°. I want to bake first thing in the morning. Is there some method to do all the preparation and rising, then refrigerate overnight so I can bake early?

My method with yeast is I mix and allow first rise, then punch down and place in loaf pans for second rise, then bake.

Thoughts?

 

[ronott1]

Question for Experienced Bakers:

I need to bake bread this weekend, but it's close to 100°. I want to bake first thing in the morning. Is there some method to do all the preparation and rising, then refrigerate overnight so I can bake early?

My method with yeast is I mix and allow first rise, then punch down and place in loaf pans for second rise, then bake.

Thoughts?

You can get to place where you put the dough into the pans and let it rise covered with plastic wrap for 20 minutes or so. Then put the pans into the fridge until morning. Put a pan of hot water on the bottom shelf of the oven and then put the loaf pans on the shelf above. let them warm up like that and then take them out as the oven pre heats.

After that, remove the plastic wrap and bake as usual.

 

[fuzzi]

You can get to place where you put the dough into the pans and let it rise covered with plastic wrap for 20 minutes or so. Then put the pans into the fridge until morning. Put a pan of hot water on the bottom shelf of the oven and then put the loaf pans on the shelf above. let them warm up like that and then take them out as the oven pre heats.

After that, remove the plastic wrap and bake as usual.

Warm up in the unheated oven until they're room temperature?

 

[ronott1]

Warm up in the unheated oven until they're room temperature?

The oven would be off but the hot water from the pan on the bottom shelf would warm up the dough, wake up the yeast but not kill the yeast. The dough would warm up more again outside of the oven as it pre heats.

When you remove the plastic wrap from the dough in the bread pans and put it the hot oven, it will go rise in the oven.

 

[Sequel]

Question for Experienced Bakers:

I need to bake bread this weekend, but it's close to 100°. I want to bake first thing in the morning. Is there some method to do all the preparation and rising, then refrigerate overnight so I can bake early?

My method with yeast is I mix and allow first rise, then punch down and place in loaf pans for second rise, then bake.

Thoughts?

Fuzzi there is a recipe using a method exactly like that. Rapidmix Coolrise White Bread. I’m sure you could choose the flour though. I googled it yesterday but the grandkids showed up before I could post it. There were several options, some using a mixer.

 

[fuzzi]

Appreciate it. I wound up mixing in the late afternoon, baking at 8pm. I used a different yeast this time, it rose too fast, fell in the oven. Bread still tastes good.

Learning curve...

 

[Sequel]

Appreciate it. I wound up mixing in the late afternoon, baking at 8pm. I used a different yeast this time, it rose too fast, fell in the oven. Bread still tastes good.
View attachment 4184476
Learning curve...

It’s so sad when that happens!

 

[Aria]

It’s so sad when that happens!

So sad. Fortunately I have not had that happen to me. I usually do everything the SAME..since it works. I do not
handle CHANGE well.