i have been used to retarding my sourdough in the fridge overnight prior to baking in the morning. Can I do the same with a yeasted white tin loaf (1.3kg)? I want to serve a softer loaf as my friend who is coming to lunch cannot swallow well and finds sourdough hard work. I would like to have a very fresh, newly baked bread for lunch. Is this possible without getting up in the middle of the night?
and it is a dough that has a high amount of yeast in it. Just be sure that your fridge is very cold (37F) and make your dough as late into the evening as possible. Bake early in the morning. I would do a trial first though.
One tip, if your dough overproofs, just reshape it, let it rise again at room temp and bake.
thank you. My instinct was that it should work. I’ll mix it up late evening and when it is popped into the tin for the final prove I’ll put it straight into the fridge. It is set quite cold (4c) but I’ll set it lower during the day.