fok

Overnight proofing is what I need to REALLY bake bread.
I read the materials of the forum, honestly, but while all this is read and assimilated, children can be sent to retire in time !!! And you need to bake bread.
We need only rye bread (a white husband cannot be). So far, only "Arch
Sourdough rye bread in a bread maker "panasonic sd-2500wts bread maker, eternal rye sourdough (very young).
My regime is tough: I leave for work at 06.15, return at 20.00. It turns out to bake only on weekends and even then not always. One loaf is not enough for a week. Bake 2 pieces and freeze one - maybe it's a way out, but my neighbor and I have one bread maker for two, sometimes we can't bake a second time. And the freezer is midget. So it would be happiness if someone advised me how to turn on night proofing in this mode, so that I can bake on weekdays, or at least do all the preparations on weekdays, and start baking in the morning on the first weekend. I myself may figure out how to do it, but how long will it take! ..
Arka
If your refrigerator has a shelf with 12-14 gr. C, then you can try night or daily cold fermentation right in the HP bucket.

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