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?

  • Posted by: Ali S
  • May 3, 2012
  • 1759 views
  • 2 Comments

2 Comments

Elaine R. May 4, 2012
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.
 

Voted the Best Reply!

boulangere May 3, 2012
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!
 
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