Rising again and again and again...

Diamond Member Joined: Apr 29 2006 Posts: 4783

I got this new heaven recipe but ur supposed to let it rise once after kneading, punch it down, let it rise again and then let it rise after theyve been shaped.
what is the purpose of rising dough and why would it need 3 rising, it seems extraneous to me, not to mention a pain......
any insight from the pros would help...
can I skip one?
what would be the difference......

Posted: Fri, Jan 05 2007, 12:09 am Post subject:

I just let it rise once and shape then rise again. I have like a nut w/o any time shaped them right away and it's worked too. But I prefer 2x - never 3.
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don't wonder why people go crazy ... rather wonder why we don't
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Gold Member Joined: Jul 27 2005 Posts: 1034

I do 3 x. However when I am rushed I do 2 and its just as good.

Posted: Fri, Jan 05 2007, 2:00 am Post subject:

When making bread, more than any other type of baking, it's a lot more chemistry than you'd ever think.

The yeast needs time to do it's thing with the sugar, the gluten needs time to do it's thing, there's air that has to work... it's a process.

The more rising time, the lighter the dough will get.

I have a half and half recipe, which uses a kilo of whole wheat flour and a kilo of bleached white flour. It calls for the 3 risings and I find that when I only do 2, the bread is heavier.
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Diamond Member Joined: Apr 03 2006 Posts: 4473