I've just bought Nancy Silverton's "Breads from La Brea Bakery" solely to be
able to make her famous chocolate-cherry bread. After reading the recipe and
thinking about my life, I wonder if I'll be able to do this more than once.
Specifically, the directions call for the following time commitment:
Day 1: work bread dough for approximately 15 minutes, then let it sit for 2
Then refrigerate for "8-12 hours"
Day 2: Leave dough out until it gets to room temperature (an hour?). Proof
dough 3-4 hours. Bake 1 hour.
Unless you're able to do the first step at night, it's hard to refrigerate
for only 12 hours. Will anything odious happen if the dough is refrigerated
18 hours? Does a longer refrigeration period simply mean the dough takes
longer to get to room temperature?
Many of her breads have a rather complicated time element, and I'm trying to
figure out what leeway the home baker has here. All comments and suggestions
are welcome. Thanks, Laury Epstein, new subscriber