Fluther: How many times can you let bread rise?

How many times can you let bread rise?

Asked by Val123 (12739

) November 26th, 2009
16 responses
“Great Question” (0

)

Problem, have to be at my daughters at noon. I planned to be up and cooking bread by 8, so it would be ready by 11. Well, I had to run get more flour, so that put me way behind schedule. Plan B is to just make dough, then haul that to my daughter’s and let it rise there. The way I figure it, though, is I might have to let it rise, maybe 3 times,what with all the transporting and such. Is that a problem?
Also, does multiple risings change the texture of the bread?

Follow this question

Send to a friend!

Topics: I See, a Bad Bread Arising

Observing members: 0

Composing members: 0

Answers

It makes it slightly less fluffy in my experience.

rangerr (15765

)“Great Answer” (0

)

Try keeping it cool. A longer, slower rise develops more flavor.

dpworkin (27090

)“Great Answer” (2

)

Uhoh… Are you going to make lots of people frow up?

avvooooooo (8880

)“Great Answer” (1

)

You are! I can tell.

avvooooooo (8880

)“Great Answer” (0

)

@avvooooooo Surely you meant to say “fwow up”.

dpworkin (27090

)“Great Answer” (0

)

@pdworkin yep, keep it cool and wrap in in cellophane, this will keep it fresh enough and will enhance the flavour (or so I was always told as a child)

ModernEpicurian (1638

)“Great Answer” (0

)

@pdworkin Nope. She makes people frow up. She keeps trying to do it to me, but I’m OUTSMARTING her. ;D

avvooooooo (8880

)“Great Answer” (1

)

@avvooooooo OF COURSE I’M NOT GOING TO MAKE PEOPLE FROW UP!! I won’t tell them till after dinner that I cut myself cubing the bread for the stuffing and bled all over the croutons. Sniff.

Val123 (12739

)“Great Answer” (1

)

can you refrigerate it until time for the “final rise?”

Judi (40025

)“Great Answer” (0

)

@Val123 YOU know and I know… Poor frowwin’ up people! Bringing some buckets with you or are there enough toilets to hang over?

Here, have a Hello Kitty bandaid.

avvooooooo (8880

)“Great Answer” (0

)

@Judi Yes, I think that’s the way to go…..(I’m going to make bread without eggs or fat for the first time ever, thanks to somebody here! Using a dark English Ale for liquid, anxious to see how it works out.) Mmmm. House smells like Apple Pie baking!

Val123 (12739

)“Great Answer” (0

)

At warm temps, the yeast is multiplying like crazy and consuming the carbohydrates in the dough. As time goes on, the dough will taste more and more like yeast (because ther is more and more yeast) and also like the by-products of yeast metabolism. But eventually the yeast will have consumed the available sugars in the dough, and their by-products, notably ethanol, will have built up to toxic levels (for the yeast, that is). When that happens, you’re not going to get any more CO2 out of them, and the bread will be poorly aerated.

For most doughs that don’t contain added sugar, the ideal is one doubling in the bowl, then one in the loaf. Some doughs that use added sugar call for two rises in the bowl and one in the loaf. Adding another rise to a recipe will make that last rise in the loaf pretty anemic, since the yeast no longer has enough sugar to eat.

The advice given earlier about refrigerating the dough to slow down the growth of the yeast is sound,

Harp (19179

)“Great Answer” (1

)

I love how art and science merge together in Bread. I think there is something spiritual about it :-)

Judi (40025

)“Great Answer” (2

)

@Harp…how can you have a dough that doesn’t contain added sugar? Without sugar, the yeast can’t yeastify!

@Judi and play time!!

Val123 (12739

)“Great Answer” (0