Aria
Sous Chef
- Joined
- Dec 10, 2006
- Messages
- 619
Alix only a suggestion: If you want to make your dough now and bake later, the refrigerator can hold dough made with water(except for plain bread dough)as long as 5 days. If milk, and at least 1/4 cup sugar are used, the limit is 3 days. To prepare dough, grease the top well, cover with moisture proof wrap and then a damp cloth. Keep the cloth damp. When you're ready to bake,shape the dough and let it rise until double, 1-1/2- to 2 hours. If you're called away while preparing dough, just pick up where you left off. Dough will wait as long as 15 minutes. If you can't shape dough after it has doubled, just punch it down to get out the air, cover and let rise again. The next rising will take less time.