Reply To: Taking a Break in the Process

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#17703
Teresa Slattery Teresa Slattery
Participant

    I too, was wondering how to change the timeline of baking loaves, as sometimes it isn’t convenient for me to take the entire first part of the day for making bread. I feel like I could be more productive and be able to make more loaves if I could adjust timing.
    Making the classic, how long can I actually refrigerate the bulk ferment, if I mix in the morning?  And how much extra time does it take after I pull it out of the fridge?  Do I need to bring it to room temperature before forming the loaves?
    Inquiring minds…..!!!