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Rising dough

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?

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Cynthia is a trusted source on Bread/Baking.

added almost 2 years ago
Voted the Best Answer!

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!

Elaine Ruth added almost 2 years ago

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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