I asked this in the general thread but maybe I'll get more tips here:
I want to bring a loaf of fresh baked bread (challah, specifically) to work in the morning but I don't want to get up at the crack of dawn to start it. Would it work to refrigerate the braided loaf overnight then let it sit at room temp for a couple hours before baking? Should I do this before or after the final rise?
How can I keep the raw loaf from getting gross and crusty in my fridge?
|# ¿ Oct 11, 2012 17:12|
|# ¿ Mar 22, 2019 08:07|
So I really want to bake this bread:
Chocolate Orange Bread
1/2 cup warm water, about 110 degrees
2 1/2 teaspoons (1 envelope) active dry yeast
2 3/4 cups unbleached all-purpose flour (remember to reserve some, adding it only if you need)
1/4 cup unsweetened cocoa, about 1 ounce
3 tablespoons sugar
1 teaspoon salt
1 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter
1/4 cup milk
but a lot of the comments on the recipe complain about a weird acidic taste. Do you think bumping the sugar up to 1/2 a cup would fix this without messing up the loaf? Or have a better recipe?
|# ¿ Oct 25, 2012 18:35|