March 3, 2011 - 5:12pm
Slowing down the second rise.
I use a potato flake starter. My bread has been turning out great! This is a 3rd generation starter that my daddy's wife's family has kept going. Sometimes I am not able to cook the bread but the time the second rising would be done. I am trying to put the dough in the fridge tonight and when I leave for work I will begin the rising again. Is there anything that I should do differently after taking the bread out of the fridge?
Also, another question. How do i get my crust a little more crunchy?
Thanks for all your help.
P. Roberts
Share
Keep it loosely covered, allow it to return to room temp and let it complete its final proof. If it is fully proved, you can bake straight out of the fridge. (I do this sometimes). Mostly, I allow to three quarter proof, refrigerate, remove from the fridge and let it complete its final proof (usually it takes an hour or two).
Do you mean crisp? Steam the loaf for the first 10 minutes of baking. Search "Sylvia's towel steaming method" or use any other method that you prefer.
"How do i get my crust a little more crunchy?"
There appear to be several methods used by members of this forum.
Remove the steam source at the 5 - 10 minute mark (I prefer the five minute mark because the loaf has developed about all the oven spring it's going to achieve within that period of time) and when the bread reaches its "done" internal temperature turnoff the oven and allow the bread to remain in the oven (door open) to cool.