Bread question ...

[RubyShivers]

Just a quick question for all the breadmakers ...

Can i make the dough - do all the kneading, proving etc but not cook it until the day after?

Am doing it my hand, not machine if that makes a difference

If so, should i leave in the kitchen or fridge

Am quite new to this breadmaking lark

You can put it in the fridge after proving and knocking back.

When you want to use it, let it come to room temperature before shaping.

If you don't put it in the fridge it will keep rising, which you don't want.

thank you Squeaky

i now have visions of my entire kitchen being taken over by dough!

I spray the inside of a ziploc bag with oil, and put the ball of dough into it.

you sounds like a seasoned bread maker

I make what I make

I'm going through a pizza dough phase, atm. I usually make double what I need and put half in the fridge for later in the week.

ah, now i was going to try pizza dough as am not too keen on shop bought ones

presumably you can use a basic dough recipe but not leave it to rise???

I make a dough using 5 cups of bread flour, salt, sugar, two eggs, and one envelope of yeast.

I let it rise for about 45 minutes, knock back and divide into four equal amounts. Two of them, I put into oiled bags in the fridge. The other two, I roll out onto oil baking sheets (haven't mastered throwing them yet), and leave for another 20 minutes or so. Then we top them and cook for about 10 minutes. These are thin bases, not thick bready ones.

will try that ...

I have copied your recipe - thanks again!