THE BREAD DOCTOR

Our expert, Barney Desmazery, answers your most-asked questions on breadmaking

Can I leave dough in the fridge if I need to go out?

When it comes to making bread, temperature increases the speed but time enhances flavour. The fermentation of yeasted dough occurs between 2-40C. The colder it is, the longer it will take. If it’s warm it will ferment quicker but will have less flavour. As long as the dough has risen well by the time it comes to baking, you’ll have a good loaf. That’s a very in-depth way of saying ‘yes’ – at any point in the rising process – be it the newly formed dough or the shaped loaf – it can go in the fridge. That will slow the proving process down by about double the time.

How do I get a crispier crust?

This is created by the steam released from the baking bread. It forms on the surface and makes the outside of the loaf and the natural sugars in the loaf caramelise. To help this process along, there are several things you can do: Bake your bread in a pre-heated casserole dish with the lid on for 20 mins, to trap the steam, then take the lid off for a further 20 mins to develop the crust. You can also heat a tray under the shelf you’re baking the bread on and just before you close the oven door, throw a few ice cubes on the tray and that will create a gust of steam. Or, simply mist the bread and the oven generously with water just before you close the door.

I live on my own, what’s the best way to freeze bread?

Bread freezes well but it shouldn’t be re-frozen once you’ve defrosted it. Try slicing the bread before freezing, then you can defrost as much as you need at a time. Bread keeps at its best in the freezer for about three months, then it’s still good for toast for another three months or so.