Proof that you can abuse yeast dough and still turn out a great loaf of bread.
I started a double batch of dough for French baguettes early Monday morning with the intention of baking half on Tuesday morning and the other half on Wednesday morning. But plans change. Moe had to go to Victoria Tuesday to pick up the new stove and hood vent.I took the dough out of the fridge early Tuesday morning but then decided that the timing wasn't going to work and put it back in the fridge. By the time the stove and hood were installed it was mid afternoon.. We were having pasta for dinner and I wanted warm bread to serve with it so once again I took the dough out of the fridge, divided it in half and left one half on the counter to warm up and the other half went back into the fridge. By the time the bread came out of the oven it was after 6:00 PM.
Early Wednesday morning I took the second half of the dough out of the fridge and left it to come to room temperature. Again plans were changed when we had to go out. The dough had been out for almost two hours and was almost ready to work with when I put it back into the fridge. We didn't get home until about 4:00. I had no plans for dinner so I decided to take the dough out of the fridge again and use it to make a pizza for dinner. Once again it was left to come to room temperature . There was enough dough for a large pizza and a loaf of bread.
The pizza was topped with mushrooms, chorizo and fresh mozzarella
I had my fingers crossed that the dough still had enough 'OMPH' to rise.
This bread makes the best toast. All those little nooks and crannies for the butter to seep into.
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ReplyDelete(Trying this again.)
ReplyDeleteI'm new to the world of sour dough and have a sponge/hooch which I started back in May. Each time I use it, it seems to get progressively better.
However, my problem is that I don't seem to have all the lovely nooks and crannies you get with your breads, almost like I'm not kneading the dough long enough.
I'm not sure, though, and would welcome any suggestion you might have. If you were wondering, I'm a friend of Renee with the Previous Coffee Shop and I have elevated you to the same status as her, which is Food Diva. (She is Food Diva, you are Food Diva With A Blog.)
Thanks. =)
Beautiful!
ReplyDeleteAnnonymous, (Friend of Renee's)
ReplyDeleteThank you, I've never been called a Diva before. I'm honored, especially since you put me in such great company as Renee.
I think the secret to getting all those nooks and crannies is a long cold fermentation. Whether using your sourdough starter or not. I'm now trying to make my dough at least two days in advance before baking. Julia Child's French baguette dough recipe is perfect for doing this. It can be kneaded up and placed in the fridge for two days and then divided in half and the second half can be put back into the fridge and baked a day or two later.
Give this a try and see if you get the results that you want.
Ann
You're quite welcome. =)
ReplyDeleteThank you for the suggestion. I shall see what happens. Hopefully that will work.