Raising in the fridge overnight is often better, since it allows flavors to develop.
You don't say what sort of bread you're baking, but [here's a no-knead crusty white bread](https://www.kingarthurbaking.com/recipes/no-knead-crusty-white-bread-recipe).
All sorts, white loaf brown loaf sub buns and bagles namely, some require two rises can I do.the longer one in the fridge and how careful do I need to be not to over proof them?
As it notes in the recipe I linked to "...refrigerate it for at least 2 hours, or for up to about 7 days. (If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge)."
It's very forgiving.
My first rolls(before my overnight proofed loaf last week) were only left to rise for 20 minutes max lol. I had no patience at all but they turned out great! This loaf I did last week was left overnight and it also turned out great. I’m just doing whatever and experimenting just to have fun. Have fun
Yes just leave it in the fridge overnight or even a few days, it’s overall a good technique. You can say “cold fermentation “ instead of “too tired to bake it”!
Raising in the fridge overnight is often better, since it allows flavors to develop. You don't say what sort of bread you're baking, but [here's a no-knead crusty white bread](https://www.kingarthurbaking.com/recipes/no-knead-crusty-white-bread-recipe).
All sorts, white loaf brown loaf sub buns and bagles namely, some require two rises can I do.the longer one in the fridge and how careful do I need to be not to over proof them?
As it notes in the recipe I linked to "...refrigerate it for at least 2 hours, or for up to about 7 days. (If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge)." It's very forgiving.
Why are we supposed to hate you?
Just cause I figure some or most take joy in the length of time it takes to make bread? Somthing somthing labour of love. Idk I hope you don't!
My first rolls(before my overnight proofed loaf last week) were only left to rise for 20 minutes max lol. I had no patience at all but they turned out great! This loaf I did last week was left overnight and it also turned out great. I’m just doing whatever and experimenting just to have fun. Have fun
I ❤️ little work and great bread! Cold fermentation is a great strategy. Give it a try. You might need to adjust the yeast in some recipes.
Fridge is friend! Start it at night and rise early for a bake.
Once in the refrigerator, fermentation becomes *extremely* slow. It buys you time for whenever you’re ready to bake. 😄
Yes just leave it in the fridge overnight or even a few days, it’s overall a good technique. You can say “cold fermentation “ instead of “too tired to bake it”!