Baking to reduce stress

Doing more baking to get through January

Didn't find your answer?

Looking for baking tips (to de-stress me through tax season, so there is a financial link :) )

Question for the room that I'm struggling to find an answer to online (at least with the time I have), if you need to make bread dough, then proof it for an hour, then shape, then another hour of proofing, then oven, BUT you want to make some in advance, at what stage do you stick the dough in the fridge?

Basically I want to start my second batch while the first is having its first proof, but that means while the first batch will be in the oven around 2 and a half hours after the yeast first gets wet, the second batch will be more like 4 or 5 I expect.

Any tips?

Replies (16)

Please login or register to join the discussion.

avatar
By exceljockey
26th Jan 2021 10:42

I always refrigerate after the first proofing / proving (not sure which is correct). Both for normal yeast and sourdough. I'm baking a lot of sourdough throughout this period. It does take my mind off the never shrinking to-do list. Maybe thee todo list would shrink if I didn't bake but life isn't worth living if there isn't a good sandwich involved.

Thanks (0)
Replying to exceljockey:
Avatar
By I'msorryIhaven'taclue
26th Jan 2021 10:51

exceljockey wrote:

life isn't worth living if there isn't a good sandwich involved.


I enjoy living near the beach because of all the sand which is there :)
Thanks (0)
Replying to I'msorryIhaven'taclue:
Lone Wolf
By Lone_Wolf
26th Jan 2021 10:58

Here's your coat. Just take it and go. :P

Thanks (0)
Replying to I'msorryIhaven'taclue:
A Putey FACA
By Arthur Putey
26th Jan 2021 14:04

I used to live in Sandwich but once bitten .....

Thanks (0)
Replying to Arthur Putey:
Avatar
By I'msorryIhaven'taclue
26th Jan 2021 15:58

...twice Rye?

Thanks (0)
Routemaster image
By tom123
26th Jan 2021 10:49

I cheat with a machine - I dont use bread mix though !

Thanks (0)
Replying to tom123:
paddle steamer
By DJKL
26th Jan 2021 11:12

Machine bread is very non artisan (and when we tried using the machine son dumped on us always seemed to have a heavy part (uneven bake))

I think the OP has missed that if they reduce January stress re baking they possibly increase February stress worrying about weight, our loaves do not seem to last very long, especially when still warm.

Thanks (0)
Intercity
By Mr Hankey
26th Jan 2021 11:12

You could even sell some, which would be a good way to make some extra dough.

Thanks (1)
Replying to Mr Hankey:
paddle steamer
By DJKL
26th Jan 2021 11:16

That is proof you are aiming to get a rise from the OP.

Thanks (0)
Replying to Mr Hankey:
Quack
By Constantly Confused
26th Jan 2021 11:49

Mr Hankey wrote:

You could even sell some, which would be a good way to make some extra dough.

I do knead the dough...

Thanks (1)
Replying to Constantly Confused:
Intercity
By Mr Hankey
26th Jan 2021 15:22

In the busy month of January, baking bread is probably the yeast of your worries.

Thanks (1)
avatar
By bernard michael
26th Jan 2021 11:26

Shredded accounts always make a good base for cooking............

Sorry!!

Thanks (0)
avatar
By Dib
26th Jan 2021 13:30

Step away from the dough - bread is not good for ducks!

Thanks (0)
Replying to Dib:
paddle steamer
By DJKL
26th Jan 2021 14:11

I don't know, two slices to place the duck between, with some salad and seasoning, tends to work fine

Thanks (0)
Quack
By Constantly Confused
27th Jan 2021 09:06

Well thank you to the one person who gave me an actual answer...

:)

Ok, thank you to the ones who gave me a laugh too.

Thanks (0)
Jennifer Adams
By Jennifer Adams
27th Jan 2021 18:45

... and you have time for this have you?

More likely end Feb for me

Thanks (0)