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Need a little help with bread....
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GrannyX4
Posts: 1,491
I'm making a focaccia bread for Easter. Ideally I would make it all up on the day I'm serving but this just isn't convenient for me. I was wondering if I make the dough on Saturday would I put it in the fridge before or after the first rise? Just not sure the best way to handle the dough. Thanks
Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
Comments
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Hang in there…there are some bread experts on this forum. They were a big help to me in the past.
(post bump)Thank you,DarianGalveston Texas -
GrannyX4 said:I'm making a focaccia bread for Easter. Ideally I would make it all up on the day I'm serving but this just isn't convenient for me. I was wondering if I make the dough on Saturday would I put it in the fridge before or after the first rise? Just not sure the best way to handle the dough. Thanks
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i agree w @joytreg
I also proof my yeast in 105* water, with a pinch of sugar, to make sure it's working well.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
joytreg said:GrannyX4 said:I'm making a focaccia bread for Easter. Ideally I would make it all up on the day I'm serving but this just isn't convenient for me. I was wondering if I make the dough on Saturday would I put it in the fridge before or after the first rise? Just not sure the best way to handle the dough. ThanksEvery day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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in the old days people had dough boxes. flour goes in box mid week, dough was made saterday and rose in the box, some was cooked that day, some the next, box was cleaned and bread stored in box, repeat. all at room temp. you shouldnt have any problems with the fridge. ive only overnighted in the fridge like was stated but i do have my great grandmothers dough box from way back when to try an overnight or two somedayfukahwee maineyou can lead a fish to water but you can not make him drink it
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fishlessman said:in the old days people had dough boxes. flour goes in box mid week, dough was made saterday and rose in the box, some was cooked that day, some the next, box was cleaned and bread stored in box, repeat. all at room temp. you shouldnt have any problems with the fridge. ive only overnighted in the fridge like was stated but i do have my great grandmothers dough box from way back when to try an overnight or two somedayEvery day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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It all sounds so great that I'll volunteer to help eat it.Flint, Michigan
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@Fred19Flintstone
Come on down, the weather is mighty fine. The bread will be dipped in this dipping sauce. I just made it and it is outstanding.
Loaded Olive Oil Dipping Sauce3 sun-dried tomato halves (about tbsp. reconstituted and chopped)2 artichoke hearts12 medium black olives1 garlic clove
1 cup extra light tasting olive oil, divided2 anchovy fillets1/2 tsp. red pepper flakes1/4 tsp. black pepper2 rounded tsp. chopped fresh basil1/4 rounded cup freshly grated Parmesan cheeseSoak sun-dried tomato in boiling water for about 5 minutes (skip this step if using tomato packed in olive oil). Pat dry and finely chop. Finely chop artichoke hearts and olives. Mince garlic.Preheat a small skillet or saucepan on medium to medium low heat and add 3 tablespoons of olive oil. Add anchovies and red pepper flakes. Cook for minute or so, stirring to dissolve anchovies. Add garlic, artichoke, olives, black pepper, and cook for a couple minutes. Be careful not to let the garlic get too brown. Add the remaining oil. Remove from heat. Gently stir in basil and cheese when oil is no longer hot. Allow to rest at room for about 20 minutes or so for the flavors to meld. Serve with crusty bread. Serves 4 to 6.Every day is a bonus day and every meal is a banquet in Winter Springs, Fl ! -
Granny, do what joytreg said to do. I make my pizza dough and let it rise in the fridge for up to 1-2 days. Never had a problem and the dough and it has a good flavor.Large, small and mini now Egging in Rowlett Tx
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