I'm new here and actually still need to write up an intro - but right now I've been thinking of a bit of a quandry. I've been asked to bring a couple of loaves of bread to Thanksgiving. I think bread tastes so much better that has been freshly made - but I will be driving 4 hrs to get to relatives' house the day of Thanksgiving.
Is there something I can make up until the final stage the night before, place it in the fridge overnight and just have to pop it in the oven in the morning. I'll have a few hours of working/baking time before I have to leave in the morning.
I think the bread will probably be used in the evening for sandwiches made from lunch leftovers.
Thanks for your help...
Absolutely. Almost any recipes can be adapted to bake in the morning: that is what bakeries do.
I did an article on delaying fermentation overnight quite a while back, which may have a few useful pointers for you. I know some of the folks here have also posted about doing so in the forum.
My advice would be to pick a recipe for a bread you want to bake, then experiment a few times until you get the technique down. With a little practice, I'm sure you can pull it off.
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