Hey Breadit,
So i am leaving tonight for a weekend with some friends. I have three loaves bulk fermenting right now that I will shape and proof this afternoon. I was thinking about how to bring this bread out and have the freshest bread available.
My ideas are:
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Bake all three this evening fully before I leave. (How to keep them best as we run through them??)
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Proof in the refrigerator transport while cool and keep refrigerating overnight once at my destination and bake tomorrow morning. This involves bringing my dutch oven with me.
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Trying to par bake the loaves this afternoon/evening before leaving and then popping them in the oven at our destination on a sheet pan to finish crust formation etc as needed.
What would you say is the best way to bring out these loaves this weekend?
Submitted September 14, 2017 at 10:40PM by GibbzFreeEnergy http://ift.tt/2y9vLwR Breadit
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