How Long Can You Let Bread Dough Rise
How many times can you let bread ascent?
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Asked by Val123 (12724 ) November 26th, 2009
Problem, have to exist at my daughters at noon. I planned to be upward and cooking bread by viii, so information technology would be ready by eleven. Well, I had to run go more flour, and so that put me way behind schedule. Program B is to simply make dough, so haul that to my girl's and let it rise there. The way I figure it, though, is I might have to let information technology ascent, perhaps three times,what with all the transporting and such. Is that a trouble?
Also, does multiple risings modify the texture of the bread?
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16 Answers
Information technology makes information technology slightly less fluffy in my experience.
Try keeping it cool. A longer, slower rise develops more flavour.
Uhoh… Are yous going to make lots of people frow up?
@avvooooooo Surely you meant to say "fwow upward".
@pdworkin aye, go along it absurd and wrap in in cellophane, this will keep information technology fresh enough and will raise the season (or and then I was e'er told as a child)
@pdworkin Nope. She makes people frow upwards. She keeps trying to do it to me, only I'm OUTSMARTING her. ;D
@avvooooooo OF Class I'M Non GOING TO MAKE PEOPLE FROW UP!! I won't tell them till later dinner that I cut myself cubing the bread for the stuffing and bled all over the croutons. Sniff.
can y'all refrigerate it until fourth dimension for the "final ascent?"
@Val123 Yous know and I know… Poor frowwin' up people! Bringing some buckets with yous or are there enough toilets to hang over?
Here, have a Hello Kitty bandaid.
@Judi Yes, I call up that'south the way to go…..(I'thousand going to make staff of life without eggs or fat for the showtime time e'er, thank you to somebody here! Using a dark English Ale for liquid, anxious to see how it works out.) Mmmm. House smells like Apple tree Pie baking!
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 similar yeast (considering ther is more and more yeast) and likewise like the past-products of yeast metabolism. Simply eventually the yeast volition accept consumed the bachelor sugars in the dough, and their by-products, notably ethanol, volition have congenital upward to toxic levels (for the yeast, that is). When that happens, you lot're non going to get any more CO2 out of them, and the bread volition be poorly aerated.
For most doughs that don't contain added carbohydrate, the ideal is one doubling in the bowl, then ane in the loaf. Some doughs that use added saccharide phone call for two rises in the bowl and one in the loaf. Adding another rise to a recipe will make that last ascent in the loaf pretty anemic, since the yeast no longer has enough sugar to eat.
The advice given earlier virtually refrigerating the dough to slow down the growth of the yeast is audio,
I love how art and science merge together in Staff of life. I think in that location is something spiritual about information technology :-)
@Harp…how can you accept a dough that doesn't contain added saccharide? Without saccharide, the yeast can't yeastify!
@Judi and play time!!
@Val123 Flour contains its ain sugars. 2.5–3% of the weight of white flour is sugar (more often than not sucrose).
Hm! Thanks @Harp
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