In my house, my son loves my sourdough loaves (I make 3, sometimes 4, sourdough loaves a week for him), whereas my husband prefers a basic white loaf, and neither of them is keen on the other one’s choice!
My man also prefers his bread no older than 1 day, so making an actual loaf for him doesn’t really work, it needs to be something smaller. So I’ve started making bread rolls or baguettes on a daily basis – but I’m NOT making the actual dough on a daily basis, which is what I thought I’d share with you. I find this method so useful..
That’s the key: the fridge.
Bread dough will continue to prove in the fridge but at a much slower rate. And it can be in there for days, all week if you like!
When I am ready to bake, I take out a couple of handfuls of the dough and shape them, place them on baking parchment on a baking tray, cover the whole thing with a plastic bag, and leave them to come to room temperature and prove for one last time for 1-2 hours. Then bake. Done!
I also have portions of dough in the freezer; these are unlikely to rise enough to make a loaf but can be defrosted and used for flatbreads and pizza bases.
The recipe I use is below…place the ingredients into your mixing bowl in the order they are written..
450g strong white flour
50g fine semolina
1/2tsp dried yeast
20g olive oil
Please note: flours around the world behave differently, some require more liquid than others, you may need a bit more water, see how your dough feels.
AND: the yeast does not need any special attention, it does NOT require sugar or warm water to activate it, all you need to do is sprinkle it across the flour then add your liquids.
Squelch all of the ingredients together so that the flour is all incorporated, cover the bowl and leave it for an hour.
After an hour, fold and knead the dough until it is a smooth ball.
Leave to prove for an hour, then either take some out to use immediately or put the whole bowl in your fridge and use at will.
I bake these rolls or baguettes, whatever I’ve decided to make, in the evening whilst I’m making dinner. If I’m roasting vegetables I bake at the same time and utilise the steam the vegetables create instead of putting a bowl of water in the oven. I leave them to cool, then bag them ready for the next morning for my husband to take to work.
As a guide, I preheat my oven to 200C fan, put a bowl of boiling water in to create steam, and bake my rolls for 13-15 mins, and my baguettes for a bit longer. I tend to do it all by eye.
I hope you find this useful too 🙂
Happy Friday! I’m taking my bread ideas along to Fiesta Friday to join my roasted vegetable soup 🙂