Baking bread from the fridge starting with a cold oven
Eoghan
British Govt. during the second world war. She had many down to earth
recipes which includes a recipe for small rolls (baps). These were
made, stored in the fridge overnight and from the fridge placed in a
cold oven. As the over warmed up the dough finished rising and by the
time you were out the shower you were dressed and ready for breakfast!
I have revisited the university library over the past years to find
the book gone. I have scoured recipe books for the past decade
failing to find that recipe. It was so simple, make the dough, retard
the rising overnight and pop it in the oven to allow the heat to
finish the rising!
HELP ME!HELP ME!HELP ME!HELP ME!HELP ME!HELP ME!HELP ME!HELP ME!HELP
ME!HELP ME!
MLeigh776
But not the refrigerated part....
Try
http://www.cooknchat.com/recipes/breads.html
barry
don't know if it's what you want.
Cool Rise Cinnamon Twists
Makes 24 rolls
5 1/2 to 6 cups all-purpose flour
1/2 cup sugar
2 packages yeast (rapid rise)
1 teaspoon salt
1 cup milk
1/2 cup each water and butter or margarine
2 eggs
1 package (8 ounces) chopped dates)
1/2 cup chopped almonds
2/3 cup firmly packed brown sugar
1 1/2 teaspoon ground cinnamon
In a large bowl, combine 1 1/2 cups flour, sugar, undissovled yeast and
salt. Heat milk, water and 1/4 butter until warm. (115F) Add to dry
ingredients; beat 2 minutes at medium speed of an electric mixer, scraping
bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes on high
speed. With spoon, add in enough flour to make a soft dough. knead on
smooth surface until smooth, about 8 minutes. Cover, let rest 10 minutes.
Knead dates and nuts into dough, roll to 24 X 12 inches. Melt remaining
butter; brush on dough; sprinkle with brown sugar and cinnamon. Fold dough
in half lengthwise. Cut, drosswise, into 24 strips. Trist each strip twice
in opposite directions. Place on 2 greased baking sheets. Cover with
plastic wrap; refrigerate 2 to 24 hours. Let rolls sit at room temperature
for 10 minutes. Bake at 375F for 15 minutes or until done.
I don't have any notes to contradict these instructions, and I have a check
on it, so the recipe works.
Barry
"Eoghan" <eogha...@virgin.net> wrote in message
news:b8a74ac8.02082...@posting.google.com...
Eoghan
Scottish baps or just a nice loaf (in bed, sorry that was a dreadful
pun)! I have always found waiting for the dough to rise like asking
how long is a piece of string. I really want to get up at 7am take
the dough from the fridge and put it straight into the oven while I
shower and dress for breakfast at 8am.
Alternatively can you leave dough in the oven to rise overnight and
the oven on a timer to bake for breakfast? DONT ANYONE SAY YES - ITS
CALLED A BREAD MAKING MACHINE! I like rolls and non-square loaves.
With fridges and timers for ovens someone must be using both as an
alternative to the bread machine.
maryann
Would this be the CoolRise method developed by the Robin Hood Flour
Kitchens. I have a book from 1969 called "Homemade Bread" by the editors of
Farm Journal. They have a section devoted to this method. It takes 45
minutes to an hour to mix, knead, shape and place the dough in pans. You let
it rise 2-24 hours in the refrigerator. Then let sit for 10 minutes while
oven is heating. This book has several recipes
Coolrise white bread
Coolrise Honey Lemon whole wheat bread
Coolrise Heidelberg rye bread
Coolrise French Bread
Coolrise Brioche
Coolrise Sweet Dough (with variations)
The difference seems to be the cold oven. All these recipes call for a 10
minute rise while the oven is pre-heating. Maybe someone more experienced
would know what would happen if you put it in a cold oven for the ten
minutes.
Let me know if you want any of these to try.
Maryann
"Eoghan" <eogha...@virgin.net> wrote in message
news:b8a74ac8.02082...@posting.google.com...
Roy Basan
Your story is interesting and intriguing as well.Let me take a peek at
it.
Supposing it is true that the author just left the refrigerated
already shaped rolls to thaw ,proof and bake in the oven while its
heated up, then the resulting baked product was not baked properly and
the bread can come out hard because slow baking tend to producing a
pale and thick crust.The crumb would tend to dry up and the texture
would be harsh.Then you will end up with an unpalatable bread!In
another case if the oven is not properly controlled it may end up
burning parts the dough instead still resulting in an unsatisfactory
bread.
Typically, any oven takes time to get it heated properly.I do not
know of any sensible baker who will leave his dough to continously
proof and bake in the oven in order to obtain a quality product;
(aside from the fact that proofing requires humid conditions and ovens
are normally have dry atmosphere inside)..
Now the procedures of that book(if it exist) violates the basic
baking principle that any dough or batter must be placed inside when
an desired baking temperature is already reached in order to get a
satisfactory product.
In some bakeshops, there exist a certain equipment that can fullfil
the job both as a retarder and proofer,But I am not aware if there
exist a equipment before(many years ago) that can fulfill the proofing
and baking in one machine unit(called a proofing-baking equipment(with
the exception recently of home bread machines and tandem asembled
equipment in industrial baking set up).
Just think of the fact that:
The amount of heat to proof a dough is in the vicinity of37-42 deg
C.Now to bake it into a bread you will need at least 200 deg
C.Therefore there is a wide temperature difference between proofing
and baking.If I have to look further and compare it also in the
preparation of some asian type of filled dimsum doughs(steamed
buns),the temperature gap is lesser.If I proof the steam bun dough(
at not less than )37deg C I will steam it at 100degC.But,still I
never place the steaming screen(with the proofed buns) over the water
while it is still being subjected to boiling;or else I will end up
with an ugly looking and unpalatable product.You should have to wait
at the desired conditions for steaming.
Therefore it sums up that proofing and baking(and steaming) are
different method even how much you look at it in anyway.Subjecting a
dough through gradual and continuous change of temperature does not
result in a desirable baked or steamed product.
IN another manner,If thought differently,the refrigerator can double
also as a very slow proofer(retarder,but it leaves a question was
the humidity conditions appropriate enough in this old fashioned
refrigerator.),therefore when the time the dough was resting there,
and is taken out for baking it can considered to be fully proofed.Now
if your oven was preheated before you placed the retarded-proofed
dough(and you take a bath rather quickly then by the time you get out
of the bathroom) then you will likely obtain a satsfactory product for
breakfast.(Again I am worried if your dough was not crusted during
refrigeration and proofing which can reflect on the quality of the
baked product)..
I think that is possibly what is happening;not the other way around.
Roy
Eoghan
produced good bread rolls and they were fine. So no more scepticism
please!
Dave J
> The recipe and book exist I used it many times while a student. It
> produced good bread rolls and they were fine. So no more scepticism
> please!
I am sure they were fine for your personal taste and expectation. I think
where Roy is coming from is the environment from which you are expected to
produce a bread that is reliably consistent (physical dimensions, bake
color, weight to the grams, etc.), and of consistent high quality (holding
properties, resilience, bite, etc.) that can stand up to a Quality Control
scoring without a flaw. I think that you merely expect a roll that tastes
good, rises a bit to an approximate size range, and are not really concerned
with keeping qualities or rigorous specifications. If that is the case, I
am sure you can do it with a bit of experimentation (yeast amount, and
temperature controls).
Good luck!
Dave J in CA
Mike Avery
> > The recipe and book exist I used it many times while a student. It
> > produced good bread rolls and they were fine. So no more scepticism
> > please!
The hot oven/cold oven question is worth a quick
comment. Different ovens heat at different rates.
Some people here say their oven is hot in 9 minutes.
Mine takes 20 to 25, unless there are tiles in it, in
which case it takes longer. So whether a cold oven
technique would work would depend on your oven, among
other things.
As to refrigerator recipes, a quick look at google
produced many hits when I searched for "recipe
refrigerator rolls". One of the first was at
http://southernfood.about.com/library/comm/blbb271.
htm and is quoted below. I think it would be a good
starting point.
Refrigerator Rolls
From Mary
1 3/4 cups warm water
2 packages active dry yeast
1/2 cup granulated sugar
1 tablespoon salt
1 egg, unbeaten
1/4 cup soft butter or margarine
6 cups sifted all-purpose flour
1 tablespoon butter or margarine, melted
Pour warm water into a large bowl (first rinsed well in
hot water). If possible, check temperature with
thermometer. The water should be warm, not hot, on
underpart of wrist. Sprinkle yeast over water; add
sugar and salt; stir to dissolve completely. Add egg, soft
butter, and 3 cups flour. With wooden spoon, or electric
mixer at medium speed, beat very hard 2 minutes, or
until smooth. Gradually add 1 cup flour, beating hard
after each addition. Using hands, work remaining 2 cups
flour into the dough. Continue working dough, with
hands, until smooth and elastic. Brush top of the dough
with melted butter; cover with a double thickness of
saran or with a damp towel. Let rise in refrigerator at
least 2 hours, or until double in bulk. Punch down dough,
and refrigerate. Store in refrigerator 1 to 3 days,
punching it down once a day. Remove a third of dough
from refrigerator. On lightly floured surface, roll 3/8
inch thick. Cut with 2 1/2-inch biscuit cutter. With dull
edge of knife, press a crease just off center of each
round. Brush lightly with melted butter or margarine.
Fold over, so that larger part overlaps; press folded
edge. Place, 1 inch apart, on lightly greased cookie
sheet. Cover with towel; let rise in warm place (85F),
free from drafts, until double in bulk-----about 1 hour.
Meanwhile, preheat oven to 400F. Brush rolls lightly
with melted butter or margarine. Bake 12 to 15 minutes,
or until golden-brown. Serve hot.
Mike
--
Mike Avery
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A Randomly Selected Thought For The Day:
Insert dynamite in drive b: and light fuse when ready...
barry
convection feature. The loaves usually turned out to be fully baked but
very pale tan color, not the good, deep gold that they should have been. I
don't do this for bread any more.
Barry
Robert Abiad
Eoghan,
Have you considered looking the book up elsewhere? What is the title
and author? Chances are some library has it. If you can get to this
web site, give it a try:
-robert
Dave J
news:mailman.1030659688.38...@mail.otherwhen.com...
> On 29 Aug 2002 at 21:31, Dave J wrote:
>
> > > The recipe and book exist I used it many times while a student. It
> > > produced good bread rolls and they were fine. So no more scepticism
> > > please!
Dagnabit!!!! I didn't say that. I would just like to clarify that Eoghan
wrote that. I only replied. Thank you very much.... :)
Dave J in Ca...
...one whom uses target temperatures, recorded times, and specific amounts
in grams. Otherwise he gets a pain in the gut....
Wcsjohn
Toklas Cookery Book".
Only reference I can remember.
John
Wcsjohn
Mayer's contribution to "Recollections of Virginia Woolf" ed. Joan Russell
Noble,London, Peter Owen Ltd 1972
John