SC - Gulf War A&S

[Michael F. Gunter]

As long as you are above 32 F, bread will rise, slowly, but it will rise.
The worry in an overnight rise is the dough will rise too fast and slump.

I would suggest using a sourdough.  The first rise will usually be between 8
and 12 hours, the second between 1 and 2.

To make a quick starter, mix 1/2 cup water and 1 cup flour in a bowl, cover
with plastic wrap and let stand on the counter.  In about 2 days the mix
will start to bubble.  At this point it is ready to use.  Make a batch of
bread replacing the yeast and about 1 cup of the flour with the starter.
After the first rise, put a cup of the dough into a bowl cover with plastic
and let stand on the counter.  Feed it 1/4 cup of water and 1/2 cup of flour
about ever 12 hours.  If you don't want to feed it every 12 hours, feed it
once, then put it in a sealed container and place the container in the
refrigerator.  The starter should be okay for 3-4 days.

To keep it in the best condition, the starter should be used to bake
something every 3 days or less.  Starter can be frozen to keep it for
extended periods, but it takes 2-3 days of feeding to recover from freezing.

Bear

>   I have one of these.  It does bread ect well.  My questions 
> is how do you 
> get bread dough to raise during the night or early morn hours 
> in order to 
> have fresh bread and cinnamon  rolls for breakfast.  It's 
> always too cold 
> where we camp.
> 
>   Lady Katherine McGuire