I'd like to bake my own bread now and again, but timing things like proving and baking around a regular work day make it practically impossible. I'm not going to get up at 4am to make dough so it proves in time to be baked before work, and the kitchen is rather monopolised by dinner in the evenings. In an ideal scenario I would like to either:
- Make dough before bedtime (before 10pm)
- Knock back, second prove and bake around 7am
- Make dough at breakfast time
- Knock back, second prove and bake at dinner time
The second approach is probably better as the oven will likely be hot from dinner anyway so less energy wastage.
The problem is, I can't leave dough to prove for 8 to 10 hours by normal methodology. I'm wondering if there's some way I could reliably slow the first prove. Thinking slightly differently, I wondered about feeding the yeast in a controlled environment, specific amount of sugar and water temperature overnight, and then making dough with that and skipping the first proving.
Any recipes of convenience exist?