baking bread from refrigerated yeast dough
I've been hearing a lot about the artisan bread in five minutes a day method of making dough, letting it rise, then refrigerating it until you want fresh-baked bread. I made dough last weekend and only baked half of it, and I"m thinking I'd like to bake up the rest this evening. How long does it need to warm before I bake it, and should I give it another rise? I mean, I assume I'll need to press the air out, shape it and then let it rise. Until it doubles?
I've always just pulled it out of the fridge, let it rest, and baked it, but if you need to re-shape, then you can let it warm a smidge, reshape, and let it rise. Probably NOT until it doubles -- seems to me that if we're talking about a loaf, you'd need to let it increase by maybe 50% at the most, depending on how much it rises when you bake it.
I received the Artisan Bread in 5 minutes a day cookbook for Christmas. The book is worth it and offers recipes for several yeast bread types including multi-grain. The recipes have far more moisture than a traditional bread dough that needs to be kneaded. I am not sure your dough will be as good as it was when it was first made. That being said I would agree you will need to let it rest for at least 30 minutes. If it doesn't work for you borrow the book from the library or invest in the book. It was great being able to make bread when we needed it, in what shape we wanted it and without having to fuss for more than a few minutes.