Originally Posted by pengyou
I am declaring war on store bought breads!
The Chinese people by and large only like sweet breads - a good loaf of sourdough or others is really hard to find. I would like to find a recipe that will let me prepare the dough in the evening - finishing at 10 pm or so, let me put it out to rise and then literally pop it into the oven around 5 a.m. the next morning - no additional kneading required. I am especially interested in heartier breads - not white breads. I once had a recipe for soy bread that was out of this world and had a consistency close to banana bread...pity I lost that recipe.
There is an old-fashioned method of putting bread to rise slowly which I read in Elizabeth David's bread book (as much an historical source as the definitive book on making bread) called peggy tub or dolly tub bread after the washing tub that was used for the rising. Basically, you wrap your dough in a cloth, submerge it in a bowl of cold water and go about your business for the morning or even the whole day. When you return the bundle of dough has risen to the top of the bowl. You retrieve the dough, unwrap it and knock it back and shape and bake it in the normal way.
I haven't done this but when I read it I asked my grandmother if she knew the method. She said her mother had taught it to her and it was very useful in warm weather as the dough wouldn't over-ferment and spoil as it would if left for a long time in too warm an environment. I wondered if the dough stuck to the cloth or the dough was soggy but she said not. She also said they used to mix the dough last thing at night and put it in the tub ready to finish the next morning.
It would have an advantage over the 'fridge method in that you wouldn't have to wait for the dough to come to room temperature. To be honest, while it's useful, I don't find rising in the 'fridge makes the best bread.
Which reminds me, if I don't get moving, there'll be no bread for my "packing up" (sandwich lunch to take to the stables) tomorrow. I've got some Wessex Mill six seed bread flour to try out. (Not "King Arthur" brand but it has a picture of him on the bag as it's milled in Wantage where King A was born.)