[Sca-cooks] question about breads
rbbtslyr
rbbtslyr at comporium.net
Wed Jun 1 11:38:14 PDT 2005
I forgot to say refridgerate the mix for the 4 to 8 hours. Sorry!
Kirk
Meddle not in the Affairs of Dragons, for thou art Chrunchy and Taste Good with Catsup or BBQ Sauce
Liberty Hill, SC Elevation 571 ft
Liberty Hill, SC (Kershaw)
Longitude: 80° 48' 7" W (-80.8019°)
Latitude: 34° 28' 41" N (34.4781°)
Grid: EM94
----- Original Message -----
From: Alexa
To: Cooks within the SCA
Sent: Wednesday, June 01, 2005 1:17 PM
Subject: [Sca-cooks] question about breads
I will be making bread for an upcoming event. Due to
time and lack of large kitchen space, per norm, I
would like to premake the bread. Any suggestions?
In a few modern cookbooks I have read the dough being
frozen prior to rising, then when needed, bring dough
out of the freezer, cover and let thaw and rise, then
bake. Has anyone tried this? With everything else I
will be doing the day or 2 before, I think it would be
easier to thaw in stages and bake, then to have to
keep stopping in the middle of chopping veggies, ect
to mix dough,etc.
I have also heard of completeing the process and then
freezing the baked bread then thawing to serve. My
only experience w/ this was w/ bread bowls that we
made for stews. At that point, you want it kind of
day old/hard or you end up w/ mush. I don't want hard
bread for feast.
Ideas??
Alexa
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