Can't get the stupid link to the beer bread inserted. It's at http://www.angelfire.com/country/bakershelper/index.html
You need a total of 8 hours between fermentation and proofing. Peter told me it's best to give it more fermentation if you need to juggle the schedule. So I give it five hours of ferment and three of proof. Usually I overnight it. I make the loaves up around noon, assuming a 7 am mix, then let them proof for two hours, into the fridge, and then I pull them out in the morning, let them get puffy and then bake. I've done it in one day, going from mixing the firm starter to mixing the dough, but the firm starter and the culture itself were really active. You don't absolutely have to retard the firm starter or the shaped loaves if you don't want. You just want the firm starter to go about 8 hours in that case, then go right to mixing the dough. If your culture is pretty active, you can feed it around noon on day 1,let it go till bedtime, then refrigerate. Day 2, mix the firm starter by noon, into the fridge at bedtime. Day 3, mix the dough early and have bread for supper, or mix, ferment, start to proof, retard, and then bake the first thing in the morning. The overnight retard I think does more for the look of the loaf than the taste.If you're loaf shaping at 4 am, you should be baking by noon. Unless you want to retard them. I don't think I'd be able to wait the first time around. Be very gentle when shaping- you don't want to hear the air squeaking out of the dough, but you do need to seal the bottom real good. I made 4 loaves today and actually cut one to have a sandwich.
Kids just went for a bike ride. Think I'll watch the rest of Glengarry Glenn Ross.
[ July 08, 2001: Message edited by: thebighat ]
[ July 09, 2001: Message edited by: thebighat ]