I used to bake a lot but since I've switch jobs, I do not have enough time in the evening anymore. But I work really close from home so I can go home for lunch if needed.
My idea is to start the bread in the morning before work, then return for the second kneading during lunch, then I can bake it at night. I know that I need to lower the temperature during the proofing, so I though of putting the dough in the refrigerator.
Will this work? Is there other ways to achieve what I'd like?
Best Answer
Aside from (or even instead of) lowering the temperature, you can drastically reduce the yeast; it will take time for the smaller initial yeast population to multiply to a similar population as the larger amount of yeast to start with, and this will reduce the activity of the dough.
As a generally salt-avoiding person, I hesitate to say, but will, that additional salt also slows things down, ferment-wise. It will impact flavor, of course, and at some point become effectively inedible, so don't overdo that.
If your recipe uses any sugar, you can reduce or remove it...but that will also affect browning and flavor.
You may find that the refrigerator slows things down too much to get a loaf risen in the course of a day - or you may need to go the opposite direction on the various yeast-retarding things I just mentioned to overcome the refrigerator temperature on your timescale. Or you can extend your timescale to suit, as needed.