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.
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