Q: Is it okay to set aside bread dough before the last rise, and then come back to the process? Since time can be so precious for a lot of us, I find that if I could halt my bread making and then continue it later, I might make more of it.
I don't always have the four hours or so to devote in one block of time.
Sent by Barbara
Editor: My favorite shortcut is to let the first rise occur overnight in the refrigerator, rather than on the counter. Then when I'm ready to bake, I let the dough do its second rise. No need to do everything in one go!
More here on breads for different schedules:
Readers, do you have any tips to share?