Since you say you're inexperienced in bread-making, you can dump everything in the night before, program it with a time, and voila -- fresh bread in the morning.
I don't tend to like the loaf quality that comes out of most home bread-makers, though; but if you find one that makes good bread, this is the best solution. That said, if you actually want to make the bread yourself, you can do what you want. It's just going to require a lot of work the evening before. Many recipes can be adapted to do this, though it tends to work best with sourdough loaves. Basically, the technique works like this:. Jeffrey Hamelman suggests this for a number of sourdough recipes in his book Bread: A Baker's Book of Techniques and Recipes.
He also notes that it's not necessary to let the dough come to room temperature before baking: Also, just to reply to one notion in comments -- it is possible to bake bread starting from a cold oven. Many people prefer to do it that way, though the results tend to be a little less consistent and oven spring is generally a little less. If you do so, it might be easier to bake in a pot. But it would be possible to get up in the morning, turn your oven on, throw the bread in immediately, and have it baked maybe minutes later, depending on the size of the loaf.
For those who don't believe me, here's someone who did a comparison of cold oven start vs. My experience trying shaping before overnight retarding long ago is that it can work well for sourdough see method 2 here for more details , since the yeast tends to rise much more slowly in the fridge. The danger with normal baker's yeast is that most recipes use too much yeast to make this method work -- what will happen is that your bread won't cool fast enough in the fridge, then the dough will overproof and collapse a bit in the oven, often with poor crust formation.
Normally, when professional bakers retard pre-shaped dough in the fridge, they do so for only a couple hours, which tends to add flavor. For detailed instructions with illustrations and a recipe showing this, see here. Basically, what you want to do is a similar thing to that recipe, but with less yeast, so you can refrigerate overnight. Unfortunately, that will tend to make your bulk rise go slower, which means a longer wait in the evening between steps.
For more information and recipes online, I'd try instead searching for something like "retarding after shaping," which is the kind of recipe you're looking for. You just need to find one that allows retarding for 8 hours or more, rather than just a couple hours. The other option is obtain sourdough cultures and try those recipes.
Usually with them the pace of the yeast rise is appropriate for an overnight final proof in the fridge. Still, the results will be a little more finicky i. Also, I just noticed you mentioned rolls in your question. Those would be a lot easier than trying to do this with an entire loaf, and it's pretty standard to refrigerate overnight before baking.
Then you should be able to bake straight from the fridge to the oven the next morning. Again, it may take a bit of experimentation with a specific recipe to get this perfect.
Overproofing usually means the gluten formation has been stretched to its very limits and will usually result in the dough collapsing. For a beginner bread baker, I recommend Bread Bakers Apprentice by Peter Reinhart if you have the means to purchase this book. There are many bread recipes that can be made up ahead and put into the refrigerator to rise slowly for several hours or overnight. Some standard recipes can be adapted to this method, but you may need to adjust ingredients to prevent over-proofing.
You can find plenty of this thing by searching for "easy overnight bread recipes" or similar queries.
This is a technique I use for cinnamon rolls that I want fresh baked in the morning but don't want to get up in the wee hours to start the process. Try this no-knead bread. I have done it a few times, and it is great. One thing to note though is that I used parchment paper inside the dutch oven as per instructions on a different site, and it discolored the enamel.
You may not actually need to do anything to the pan itself. Bagels are supposed to be left in the refrigerator over night to "cold ferment". The only catch is that you have to dunk them in boiling malt water then bake them. And bagels are a bit more intensive than regular bread. But, the payoff is worth the work! You'll never want a grocery store bagel again: If you are just wanting to throw together a loaf of bread in the morning without having to deal with the timing on rising, etc.
Fresh Bread in the Morning from Your Bread Machine [Annette Yates] on Amazon .com. *FREE* shipping on qualifying offers. Wake up to the aroma of fresh. Editorial Reviews. About the Author. Annette Yates is the author of numerous Right Way Fresh Bread in the Morning (From Your Bread Machine) Kindle Edition. by.
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You can use the clock or the "tap on the loaf and listen for it to sound hollow" trick to figure out when it is done. What size pans do you use? The Hummingbird Bakery Cookbook. You just need to find one that allows retarding for 8 hours or more, rather than just a couple hours. Ice Cream Made Easy:
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