Questions tagged [rising]
The rising tag has no usage guidance.
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What should I cover bread dough with while it's rising?
If you let (bread) dough rise, the recipe always asks to cover it. Years ago, I read to cover it with a wet towel. Nowadays, I see more and more recipes that ask for plastic wrap (aka saran or cling ...
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Difference between letting yeast dough rise cold and slowly or warm and quickly
Some yeast dough recipes call for storing the dough in a cold place overnight (and usually more rising steps); others ask for keeping it warm for a shorter period of time.
It is clear that the yeast ...
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Can you slow down the time it takes for dough to rise?
I am going to make bread sticks and I don't want them to rise too soon. It is hard to predict what time my husband will get home from work. Can I slow the dough from rising too soon? The recipe says ...
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Converting bread recipes for an overnight rise?
I often find myself with an urge to bake things in the evening, but without enough hungry mouths left to justify actually producing anything substantial by the time the recipe is done.
As such, it'd ...
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Why do my breadmaker loaves rise unevenly top to bottom
I have recently purchased a breadmaker, and am quite happy with the results but all my loaves that rise do so quite unevenly. The lower part of the loaf is quite dense with very small air pockets and ...
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What is the correct ratio to make self-rising flour?
I have a recipe that I've used a couple of times that asks for self-rising flour. Unfortunately, I only have regular AP flour where I am right now.
I know self-rising flour is a mixture of AP flour ...
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Is the second rise step neccesary for no-knead bread?
In the classic no-knead bread recipe, it calls for letting the dough rise once for 12-18 hours, then folding it on a work surface and letting it rise again for two hours. Why is this second rise ...
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How does halving a bread recipe impact rising time?
I'd like to try an English Muffin Bread recipe, which makes two loaves, but I only have one pan. I assume that I can simply cut the ingredients in half, but the one thing I'm unsure of is rising time. ...
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Using low oven temperature to accelerate proofing
During wintertime it is often cold enough in my apartment that proofing takes much longer than in summer. I'd like to use my oven to create a warmer environment, in which the dough would rise faster. ...
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How many risings for bread?
The background: I baked bread a couple of days ago, and I was out of yeast, so I borrowed a couple of packets of Fleischmann's Instant Yeast from a neighbor. I'm used to dry active yeast, which ...
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Long-rising/no-knead enriched breads?
As far as I know, the fundamental thing that makes no-knead bread work is a high hydration, a small amount of yeast, and a very long rise. This is my understanding as derived from Jim Lahey's recipe, (...
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Working with a slack (sticky) sourdough
My background is in microbiology and I have fairly recently started making sourdough.
I have been working up my sourdough recipe getting lots of information from friends and the internet.
The recipe ...
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7
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How do I stop my brownies from rising?
I have been trying out brownie recipes baked in a muffin tin. I am using the muffin tin so that I can get all edges. (And I have been decorating the tops!)
My brownies tend to rise, in my opinion, ...
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What size bowl for bread
I have a bread recipe for 1 loaf of bread I want to try. Does it matter what size of bowl I use to let it rise in? I normally bake 2 loafs. Can I use the same bowl? I have a friend that told me it ...
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What is the easiest way to measure bread's rising?
How can I easily measure the volume of my bread as it rises? I usually eyeball it or test for feel, but this isn't very accurate, and definitely isn't getting the full rising potential out of it.
...
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What went wrong with this cake?
This is an olive oil cake (with gluten free flour). It baked in this completely crazy way. The entire cake lifted up and there was a large bubble under the cake that shifted the batter to the sides ...
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How to cleanly cover the dough while it rise?
When I leave dough pieces (for pizza) to rise, I put a wet towel on top of them, and leave them for a few hours.
The problem is that when the process is finished, the dough sticks very strongly to ...
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How can you tell whether bread dough is ready for baking?
I've tried to make a special bread for making 'torrijas', the Spanish version of French toast. Very popular during easter, here.
Twice, the bread didn't rise correctly in the oven, even after ...
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Bread is not rising
The problem
After ten years of baking bread, I have a new problem with my bread rising—it seems to fall when baking in the oven.
I've used the recipe below with good results, yielding nice 1–1/2 lb ...
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1
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Why didn't my crumpets cook in the middle?
I tried to make crumpets today, first time I've used yeast so didn't really know what to expect.
The recipe I followed was:
450g plain flour
1tsp caster sugar
14g instant yeast
350ml skimmed milk
...
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3
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Prevent brioche buns from spreading during rise
I am trying to work out how to make the perfect brioche bun for burgers.
I followed the Pink Whisk recipe, but that had a few problems.
The main one was that the buns spread wide during the rise, ...
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Why won't my bread rise much during baking?
I'm trying some bread making for the first time and am having a hard time getting my bread to rise during baking. Here is the recipe I'm following: http://www.food.com/recipe/5-minute-artisan-bread-...
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Why is my first batch of cookies out of the oven too flat?
Every time I make cookies, the first batch out of the oven is a bit too thin and flat. Subsequent batches are as expected. What could be causing this?
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Rising pizza dough in the fridge after punching it?
EMERGENCY! I am making a pizza recipe and am deciding between having it for dinner tonight or tomorrow. I was originally planning on doing it tomorrow because I wanted to let it have its first rise ...
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Rising dough with closed/airtight lid?
We have, because of Corona, started to make our own bread daily. This means we have dough in a round bowl in the fridge all the time, taking up a lot of space we can't use (on top of it, but also ...
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What is the lesser evil, degassing too early or too late?
Suppose that I have made bread dough and it is supposed to be degassed around 90 min after kneading (t+90). Suppose that I have to leave home at t+30 and will be back sometime between t+120 and t+150. ...
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How does replacing some butter with shortening affect rising / leavening in cookies (biscuits)?
I have been replacing half (half a cup) of the butter called for by some cookie recipes with half a cup of shortening and have noticed that some of these cookies rise less than I expect.
Is there ...
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Bread dough flattens during final proof & almost no oven spring
Since several weeks I'm trying to get my bread to rising more in the oven. I experimented quite a bit but the results are still far from perfect. Everything goes fine until the shaping of the loaf. ...
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How do I keep cake from collapsing when adding lemon juice?
I am trying to perfect a nice lemon bundt cake recipe that uses lemon juice and zest for flavor. I have achieved the flavor profile I want, but the cake does not rise much and comes out a little too ...
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Unwanted rise in Japanese Cheesecake
When baking a Japanese cheesecake, I will occasionally get an incredible rise in the cheesecake - doubling or tripling in volume. During cooling, this falls back down to almost the original volume. ...
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Problems with rising sponge in larger tin
For years I've made classic 6/6/6 and 8/8/8 Victoria sponges (and many variants) in two 7inch tins, with good results.
Now I've tried to bake the same recipe in one 8 inch spring form tin, and had to ...
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What would cause dough not to rise while making no-knead bread?
I have made both the classic and the speedy version of the no-knead bread recipe provided by Mark Bittman in the New York Times. The one change I make is that I use active dry yeast rather than ...
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Maximum time for rising in a breadmaker
I have a Panasonic SD253 breadmaker. The function chart shows 2hr 55min - 4hr 10min rising times available for the French Bake program. How do I make sure it rises for the full 4hr 10 mins?
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Bread baking: dough has little holes after first rise
I'm making a half white flour, half whole wheat flour bread, with garlic, olive oil and dried herbs. After kneading it for about 20 min I left it to rise even though it wasn't as springy as I'd like. ...
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Cake not rising - too many wet ingredients?
I've tried making this three layer cake twice in the past two days. I think the issue is too many wet ingredients. It’s from a cookbook I trust for the most part, but after two failures, I’m not sure ...
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Recipes for cookie cutters vs drop cookies
Today I made a batch of sugar cookies using my new snowflake-shaped cookie cutters; when I pulled them out, they had puffed so much they became flower-shaped instead. What should I look for in a ...
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should I let my sourdough loaf proof in the fridge or on the counter?
I've been watching tons of videos on making sourdough recently, and quite a few say to let the sourdough loaf do its final proof, or rise, in the fridge. Is this necessary? Would it speed up if I just ...
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I forgot to add butter to my king cake dough
I forgot to add butter to my dough when making king cake, I have kneaded it and left it to rise, will it ruin the dough to mix the butter in and then knead and let it rise again?
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Chewy, Moist & Bit Uncooked Bread
I used a pre ferment of yeast flour & water kept for 3 hours to ferment. Later kneaded this into whole wheat dough I had kneaded earlier. Then rising, rolling it , rising again over 2 hours. Till ...
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Can I refrigerate lower hydration dough for storage like I would no-knead dough?
I've been baking with the Artisan Bread in 5 minutes a day recipe for nearly a decade, off an on, and like a lot of people I decided to try to step up my game over the last year. I feel like I've ...
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Turning focaccia upside down before topping
In this video (you don't need to understand Italian ;) this lady lets a focaccia leaven in its own baking tin on a layer of olive oil and then, before topping, turns it upside down.
The tins were ...
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Can non expired yeast go bad?
so I was trying to make cinnamon rolls about a month ago and used the active dry yeast exp 9/21 that was in my fridge. And it was proofing. Then I bought another one which exp date was 10/21. I'm ...
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Gluten free bread in breadmaker looks weird and doesn't rise
I have been trying to make gluten-free bread in my bread maker for a few times now. It always fails. It doesn't rise how a funny shape (still the shape from kneading) and doesn't cook very well inside ...
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How do you know if your starter is powered mainly by yeast or bacteria?
One quick follow-up question to this postMy sourdough starter is bubbling but not rising, suggestions?: How do you know if your starter is bubbling because of yeast (and not bacteria)?
I've been ...
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What happens when you add warm water to yeast?
I understand that the yeast activates, but why does this happen? Is the water simply absorbed into the yeast?
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My banana Muffins won't rise like I want - Why?
So I just tried this recipe for banana muffins. They taste great (even directly after baking) and the texture is really nice and soft - like a muffin is supposed to be.
The problem: They don't rise ...
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1
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Can I rescue an old cake mix?
I have some ~year out of date dry cake mix in a sealed bag.
According to Does it Go Bad it's still good to use, but it wont' rise the same.
The dry mix usually contains baking powder or some other ...
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Will my bizcocho dominicano cake rise?
I'm planning to make the cake batter from scratch on Sunday, refrigerate it (not freezing!) for about 3 days, and bake it up on Wednesday. But I'm cramped for time on that day.
I've researched that ...
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My ciabatta dough hasn't risen after 2 hours!
I mixed my ciabatta dough 2 hours ago, and it's barely risen at all.
I put it in a greased plastic container in the hot water cupboard, and marked the level to know when it "tripled in volume". The ...
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Why didn't my puff pastry "puff"?
I used store-bought puff pastry to make a tart with two layers of pastry (with some soft cheese in the middle). Even though it baked, neither the top nor the bottom layer of pastry rose or puffed at ...
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