Quote:
Originally Posted by artemis33  I love all of the recipes I have tried, but I haven't had much luck with the loaves made with refrigerated dough. I've tried various things to remedy this - like letting it rise much longer than stated, rising in a slightly warmed oven, even kneading just a little like the CI no knead recipe but none of these strategies have worked. The first loaf is always great though, so I should either just bake them all the first and freeze them, or make a smaller recipe (though it kind of defeats the point of having dough ready to go at all times!).
Anyone else with that problem? Have you found solutions? I do usually use some WW in the recipe, maybe that is part of the problem...
|
I make mine with ww flour (a combination of red ww and white ww, and lately I've been sprouting the berries before dehydrating and grinding) and the bread does well right from the fridge.
But -- I will often skip the refrigeration step, and just leave the bowl of dough covered on my kitchen counter. I find that it's easier to work with if it's not straight out of the fridge; it cloaks more smoothly and it's easier to form into the fancy shapes. How cool does your house stay? Our first floor rarely goes above 70, so that may be a factor if you live in a hotter summer climate. I generally make a half-batch at a time, in a medium-sized mixing bowl. We're not huge consumers of grains but we enjoy fresh bread in small amounts, so I'll pull out enough for a few rolls for dinner one day, some naan the next, etc., and that size batch usually lasts us 4-5 days, and then I mix up another batch. If it's going to be a while longer between uses, though, I'll store it in the fridge.
I don't know if that's within your comfort zone, to leave the dough out, but it works really well for me. (OTOH, feel free to take this with a grain of salt, since it's coming from someone who has crocks full of various fermenting veggies everywhere, jars of yogurt sitting in the oven, and usually a batch of sourdough pasta sitting in a bowl on the counter for a few days, raw eggs and all.)
. It's so easy to make fresh, tasty bread! I always avoided it because I hated kneading but with these recipes there is NO kneading.
The basic recipe is great for pizza. I roll it out thin and add the toppings. Its the best pizza. I've tried the olive oil bread recipe but used it for pizza too.
