I am starting a new job in September that will mean I need to leave the house before my family get up.
What I want to do, is to be able to put a loaf in the oven (I have an electric oven and a very old aga) for them to take out when they come down for breakfast.
I have a kitchen aid with a dough hook and I love making bread with it, but I can’t work out how to time the raising and the proving of this morning loaf, so that it’s ready for about 7.45…without me having to be up at 5.30!
I have tried making a batch of dough in the evening and leaving it in the cool of the larde over night, I got up at 6, and knocked it back, then I left it to rise and put it in the oven before I leave at 7.15.
It didn’t rise very well and it ended up a bit dense and not cooked in the middle.
What timings and size would you suggest please? I am looking for a small loaf- probably a bit wholemeal.