I want to take home-made bread dough to my mum's house on Saturday and bake it there for our lunch. We have to leave early on Saturday morning, and should arrive in time to bake it but not in time to knock back, shape and prove it.
What's the best way of going about this? When should I prepare the dough? Should I put it in the fridge overnight before or after the first proving? Can I part-bake it?
What if plans change at the last minute and we end up having my bread for supper instead of lunch? Would whatever I do with the dough be 'future-proof'?
I would make the dough on Friday morning and put it in the fridge in its final tin/shape to rise super-slowly. I would take it out probably first thing on Sat, and would bake it on arrival without bothering with a proving stage (I frequently don't).
If you are putting it in a tin, I woul definitely grease it really well even if non-stick. My fave at the mo is putting rolls into muffin tins, getting lovely muffin-shaped rolls at the end of it
Agree with the knocking it back and letting it re-rise. If you don't, however, and just keep letting it rise, any sudden movement after about an hour could result in it just deflating which would not produce such a pleasing looking loaf.
It does...I frequntly go out leaving bread to prove and take longer than I plan, and just knock back again and t'is fine (better infact...multiple rising improves flavour, texture and nutition apparently) or keep a bit of dough back for pizza etc the next day.