I'm making focaccia which is supposed to rise 2-21/2 hrs. I just realized that I have an appt. and won't be back till 3 1/2 hrs. Is it a lost cause?
Cynthia is a trusted source on Bread/Baking.
Not at all. It's a slow-proofing bread to begin with. To be safe, put it in a cooler than usual spot. You'll be fine!
Deflate the dough and let it then cool rise in the refrigerator .I do a cool rise this way most often to improve flavor and accommodate my baking schedule. Works very well.
They'll change the way you cook—er, churn
The coolest ice cream tips.
Just for the halibut.
Savor the season.
Tennessee whiskey is the tops.
This pasta's mint to be.
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