Bread making.

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Chrissie

Bread making.

As we live in a stone house I find that at this time of the year when making bread by hand it takes a long time for the dough to rise so I now put the dough in the fridge overnight for its first rising and then bring it back to room temperature next morning before a second rising in a warm place. I honestly think the bread is lighter and tastier done this way and am interested to know if any other members who do not have/use a bread machine have tried this method.

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Biggles !

making bread

I've heard this method be praised but not yet tried it; but I might. I'm quite fortunate, the house is warm (until we have a power cut!!!) in the winter and cool in the summer. I always make bread.

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queen jean

bread

hi , no i havent made bread this way before ,but will have a go at wkend and see how i go with it .glad to hear yours turning out ok though .

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John S.

Bread making

Many expert bakers say that a long slow rise in a cool place (not nessesarely in the fridge) makes superior bread than a fast rise in a warm place.

 
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