Bread dough in fridge for quick baking / 冷蔵庫のパン生地でぱぱっとパン作り

Even you are a bread baking fan, it can be stressful to plan and bake bread when you are busy 🍞

For example, when I bake a loaf of toast bread, I need 15 minutes for kneading, let the dough rise for 1-1.5h (one time punching in the middle), shape the dough, another 1h for 2nd rise and 40 minutes for baking.

The dough sleeps peacefully most of the time and I don't have much to do but still I have to align my schedule to baking.

I can go and buy a loaf. That's right. But somehow I want to bake bread and eat freshly baked bread.

I was wondering how could I improve baking process for busy days. Then I came up with an idea.

I make focaccia dough while I do meal prep. It's almost no kneading. I mix ingredients (wheat flour 500g, water 375g, 5g fresh yeast / 3g dry yeast, 7g salt) in a bowl, slip in 2 Tsp olive oil under the dough in the bowl.

I reduced the amount of yeast so that the dough rise slowly. Sometimes I replace 50g of flour to seeds as you see in the photos. It works fine. Also you can replace part of wheat flour to whole wheat flour and increase the amount of water.

I fold the dough few times every hour for 3-4 hours when I come to kitchen. You don't have to be accurate. After the 3-4 hours, I store the dough in fridge. I bake the dough within few hours to a day.

When I'm ready to bake bread, I take out the dough from fridge and cut them roughly in 7-10 pieces. You can shape a larger loaf but it may take longer to bring the dough to room temperature and bake it.