How long second rise bread

We get a second rise with the benefit of better development. There are certainly other ways to build flavor and texture, but believe it or not the punch down and second rise is among the quicker methods here. Depending on the dough, It is also said that the changes during the first rise creates a dough that is easier to shape than simple kneaded dough. Better shaping is said to produce a more consistent rise and spring during baking.

That also will produce a difference in texture and flavor. This seems to be true in my experience, as I find dough is easier to work with after the first rise.

Time will tell for me. I must admit, with a second rise being such a common practice, the differences were not as drastic as I had anticipated. Visually, the differences were definitely noticeable, especially the texture of the crumb.

As you can see in the picture, the top loaf has a more dense texture. Also, the differences in flavor were surprisingly subtle. Remember that this was just a basic loaf of plain artisan white bread.

How different can it really be, after all? But, overall, the biggest differences between the dough only risen once versus the dough given a second rise were the shape and size which ultimately impacted the texture of the crumb.

The second rise loaf had a more even shape, airy texture, and larger size bottom loaf in the picture. All of those trademark characteristics of bread were better developed with a second rise. The single rise loaf was still chewy, just less than its competitor; and it was certainly denser. I recently fell in love with the art of the croissant, or more honestly, I fell in love with the taste of the homemade croissant.

I was hooked after our first batch. As good as they were If you've ventured down the lamination trail, as we recently did, you probably need a hug. Bring it in. Don't be shy. It's a long road to mastering the art of the croissant. To be honest, we are far Skip to content. That being said, it has just a couple of simple steps: Take two fingers lightly floured, namely your index and middle fingers, forming the universal peace sign.

Slowly insert those two fingers, in the middle of the dough, up to the second knuckle. I'm a frustrated self taught bread maker.

I've had my share of door stops. There is a loaf of dark rye on my counter with the shape of a cow pie, the crust of plywood, and the crumb of a hockey puck. GramaTortoise has made me laugh, and her comments are the reason I've signed on.

I have so many questions. I received a book by P. Reinhart for Christmas. He speaks of pulling and folding the dough. Is kneading a thing of the past? I have had trouble with a beautiful first rise, and I think I've finally got it, and then the second rise is nothing. Is it possible I let the first rise go too long? Because I work during the day, I have to get creative to have supper ready when I invite my grown kids over for dinner.

They love my home made French bread that I make with quick rise yeast. I tried something new this morning. After the second rising, I did not beat down, but gently covered the loaf with seran wrap and placed in the refrigerator. I plan on letting the loaf come to room temperature and then bake as it is, when I get home tonight. How will this affect my bread? Already a subscriber? 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 can use a proofing bag and a cool spot in the house or even a refrigerator to slow the rise. The bread in the spotlight product picture— New England Rustic Sourdough — was placed under an open window on a cool day to deliberately slow the rise. Total rise time, first and second rising combined, was about five hours.

While lean breads are deliberately retarded to enhance the flavors, rich doughs or doughs with ample sweeteners or flavors will gain little with an extended rise since the flavors and sugars tend to mask the natural flavors of the yeast. You can get roughly thirteen loaves of bread out of one bottle of dough conditioner Want some proof that the dough conditioner really works? The Perfect Dough Rise. How Long Should it Take to Rise?

Extending the Rise Time.