Printmy yeast bread dough always rises really fast
I live in Florida, in a house without air conditioning (yes, that is possible). This winter we did not have one hard freeze and only a couple of frosty mornings.
Due to the warmth, my bread doughs always rise in about half the time that the recipe suggests. Sometimes I will punch it down and give it an extra rise, and sometimes I will put it in an ice bath to slow it down. If I have lots of time, I will refrigerate it for several hours.
But, most of the time, I just go with the quicker rise time. My breads always turn out tasting good, and risen quite well. However, I have given up on sourdough breads, because they never turn out well.
Am I missing anything by not having a "long, slow, rise time?"
Any suggestions to alleviate this problem (if, indeed, it is a problem), other than moving to Maine?
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6 Comments:
Fridge, fridge, fridge, fridge. I began doing this when I lived in Colorado. You want speed? Try raising bread at 7,000 feet! The dough is over the edges of the bowl before you finish putting away ingredients!
I too live in FL now, and I never raise anything without putting it in the fridge. Time is just as important as all the other ingredients in raised goods. Time increases the fermented (sour) taste of bread and in the case of sweet baking, gives otherwise bland dough lots of depth and character.
Next time you want to bake something, do the first rise overnight in the fridge (if time permits). You won't do it any other way after that.
chiff0nade at 11:24AM on 03/25/08
You could also try reducing the amount of yeast called for in the recipe...Also, sourdough tends to be a slow riser anyway, so maybe you'd have an easier time of it?
Dominic
the zen kitchen
dvchurch at 1:21PM on 03/25/08
OK, I will try the overnight in the fridge method next time -- it will just require some advance planning.
As for "sourdough tends to be a slow riser anyway" -- maybe that's the way it's supposed to be, but that has not been my experience. Either it overproofs and I have to punch it down and start over, or it deflates once in the oven. Perhaps it will work with the fridge method also.
Thanksl for your advice!
papillon at 5:23PM on 03/25/08
When we did the daring bakers challenge I think it was suggested that the bowl was placed in a bowl of iced water or maybe cold water. That would help to increase the rise. I think if the first rise is too quick you end up with a denser bread as the next rises arent as big...
jennywenny at 6:11PM on 03/25/08
I would suggest you check out Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois. Although I haven't tried their method yet as I am experimenting with other recipes first, I have read through the book, and it seems this would be a good option for you as with their Master Recipe you make 5 lbs. of dough to keep in your fridge.
As other have talked about refrigeration and you wonder about flavor development, apparently the stored dough does change and develop more flavor the longer it's kept in the fridge, so you can essentially get 5 (1 lb.) loaves that all taste different.
Here in cold Ohio I've had to use my oven, microwave, and laundry room as proofing boxes just to get a proper rise, so sometimes I wish I had your problem! Good luck with your bread!
bobcatsteph3 at 6:36PM on 03/25/08
For regular breads, if you really want a longern rise at the warmer temp, just reduce the amount of yeast.
For the sourdough, use more flour. A denser dough will rise slower and hold its shape better.
dbcurrie at 10:20PM on 03/25/08