The interesting thing with this is that not that long ago at least compared to the history of bread many common bread varieties were regularly given three rises. But what we can address is why modern yeast bread is given just two rises. The simple answer here is that two rises are all that most bread dough needs. Anything past two rises will not result in better bread.
Adding more time via extra rise periods can actually have diminishing returns. This is especially true if you go past three or four rises.
And once dough is knocked down more than four times there is ultimately a negative return on taste, texture, and size. If dough can simply be knocked back down and given a third or even fourth rise before things really start to decline, we might wonder why we are warned about overproofing so often. The short of it is that overproofing is really bad news for bread. It results in many undesirable attributes of failed bread.
Overproofed dough that is baked can result in collapsed bread, dense bread, lopsided loaves, tearing, blow-outs and more. It should be noted that some of those attributes above, such as collapsed bread, are the result of severe overproofing. But none the less, we want to avoid baking overproofed dough. Overproofed dough, especially if it is just the first or second rise, can always be knocked down and given another rise. If your dough has become so overproofed that it cannot hold any tension, it is nearly impossible to salvage it and turn it into a light and fluffy loaf.
The best way to describe it is like liquid magic sand. We salvaged the sourdough by adding a little extra flour and water until it was able to hold its shape. It was a bit dense and ugly, but it was delicious with butter. Please note here as well, that sourdough is another thing altogether for rising stages. There was so much gas in the dough from over-rising that it collapsed in the oven and came out short and dense.
The next day, we tried again. This time, I set the timer for about thirty minutes and walked away. Once it went off, I went to check on the buns. Not ready yet, so I set the timer for another two minutes and walked away.
I continued to do this until just two small blisters had formed at the top of two buns. I rushed them into the oven right away. Rising your bread dough just until blisters start to form is fine and a great way to tell when your bread is ready to go into the oven, but right as they just barely start to form, you need to hurry to get it into the oven. No distractions. If you walk away from it to answer the phone first, you could end up having too many blisters or too much gas in your dough, and it will flop just like mine did.
How long should it take? A lean, moist dough in a warm kitchen will probably rise in 45 minutes or less. A firmer dough with less moisture will take longer to rise. The important thing to keep in mind that setting a timer for your dough to rise should only tell you when to go check on the dough, not necessarily when the bread is ready to go into the oven. Think of it this way: your yeast comes with its own thermostat, not a watch.
Yeast is very sensitive to temperature; even a few degrees less in the kitchen can extend the rise time significantly. A change of 17 degrees will cut the rise time in half. A trick that we like to use to cut the rise time in half is putting the dough somewhere warm, like in the front of the car, in front of a sunny window, or on top of a warm kitchen appliance, like the fridge. Another thing we like to use is a proofing bag.
Placing the pan with the dough inside a bag and then in a warm area efficiently captures the heat, traps in the moisture, and creates a greenhouse effect to make the dough rise significantly faster.
Bread that has risen slowly has a different flavor than fast risers, a more acidic flavor—hence the sourdough flavors in slow rising breads. When you purposefully slow down the rising process, a different kind of chemical reaction happens with the yeast.
Instead of simply causing gas bubbles in the dough, it breaks down the sugars and starts to make alcohol in the bread.
This makes a wonderful flavor. You added too much flour. You're using whole grains. The crust is too dry. Let the dough rise in a warm , draft-free location. The oven is an ideal place for rising. In a yeast dough , if the first rise is going a lot faster than you think it should, taste the dough. If it seems a little flat, you can add the salt and knead it in after the first rise, before you shape the dough.
Buy some fresh yeast and mix up a "sponge," a small portion of dough , using about one-third of the flour and all the yeast called for in your original recipe. Let the sponge rise once on its own, then cut it into dozens of small pieces. Let the dough rise overnight in your fridge and bake it the next day. When you subject the dough to the heat of the oven the air in it starts to expand, causing the bread to rise. If your dough is not scored then it will crack in the most unexpected places because the air is trying to get out.
Also, scoring ensures that you won't get large pockets of air in your bread. Bread sough or loaf collapses During baking, the loaf collapses. Oven temperature that's too low. This means the dough rises to its maximum, then collapses before it gets hot enough to set.
Or, dough could have been over- risen. Can you let bread rise too long? Category: food and drink desserts and baking. Over-proofed loaves of bread have a gummy or crumbly texture. How do you know if bread is over proofed? How do you know when to stop kneading dough?
What happens if you bake bread without letting it rise? Why does my bread not rise the second time? How can I make dough rise faster? Can I leave dough to rise for 3 hours? What happens if bread is over proofed? Why do you cover dough when rising? Does dough rise after refrigeration?
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