Hi,
I'm wondering how transporting my dough to be baked at a higher elevation will affect my bread. I have access to a WFO but it is 2000 ft higher than my home.
If I prepare the dough at home the night before, refrigerate over night, then remove and proof the next morning at what point should I transport it?
My husband goes to the place where the oven is daily, and he could drive it there and refrigerate it the night before but would still be about 25 minutes between preparing the dough and refrigeration.
Anyone have any ideas?
(Besides getting our own wood oven - which is my vote!)
THANK YOU!
final shape it and wait for it to proof at the higher altitude. The hard part isn't moving the dough but timing the final proof to match when the oven is at 450 - 500 F and perfect for bread. Any higher and you will burn it before the bread is done on the inside.
Happy WFO baking
I've taken dough in my car to be baked elsewhere - the times I've done it, I've had the dough at the shape & into basket, then right at the start of the proofing stage - so it proved while in the car, then went into the oven as soon as I got to the far-end... It all boils down to timing. (and the temperature of your car - keep it in the boot if its cooler!)
-Gordon