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20

Yes, you can easily slow down the rising time by lowering the temperature of the dough ("retarding" it, as the pros say). You can either put it in a cool place or refrigerate it; the colder it is, the slower it will rise. Dough can even be frozen and proofed later, though sometimes that will make it a bit wonky when it thaws.


15

There are no strict formulas or conversions, the mathematics of bread baking are too complex for such predictions. Rising at room temperature overnight is not recommended, it is generally way too warm in our homes. The thing you can do is to take any recipe you have, and stick it in the fridge as-is, either for the first or for the second proofing. It should ...


12

The second rising is quite necessary for good, light, airy bread. When you fold the bread and then shape it into a proper loaf, you compress it, pushing out some of the air pockets that grew when it was rising. If you don't let it rise a second time after shaping, the bread won't have the proper airy-ness and it will be very dense. You can't shape the ...


11

What to do A dough should be generally risen by size anyway, not by time. But it is also very forgiving, so it will probably still give you decent edible bread if you do it by time. The best way is to wait until it has doubled, no matter what the clock shows. But you insist on going by the clock, don't change the time, wait the 30 minutes. It may be ...


11

If you had the same problem with different recipes, it's probably caused by technique. The key to round buns is surface tension. If the skin is taut, the expanding gas will cause the bun to expand like a balloon instead of "flowing" sideways. When shaping your buns, make sure you create tension by either repeatedly folding the outer edge inwards or by using ...


11

Let me suggest a totally different approach: Why not work with the cool conditions instead of against? You could let the dough proof for a long time, e.g. overnight in the fridge. This allows for a lot less yeast and hence a less yeasty taste, which is usually desired. Also, more complex flavors develop during long proofing times. (There is a reason ...


10

This is a wonderful occasion for a cold rise! There are two main methods to prepare yeast doughs, warm or cold. The first is probably what you are familiar with - lukewarm liquid, a cozy spot for the dough and after one or two hours your dough is ready for the oven. The second is actually what many bakers prefer: A dough with a very small amount of yeast is ...


8

50C (122F) would be a very high proofing temperature. The thermal death point of yeast is 55C, and you'll definitely hit a point of diminishing returns if you get too hot (most likely, you will have really rapid proofing on the outside of the loaf and an underproofed "core"). I would recommend setting your oven to the lowest temperature, and then once it ...


8

In order to understand what's going wrong you need to understand what's happening in the oven. Bread rises in the oven because the yeast gets a boost from the heat before it is killed by it, and by the expansion of gases (O2, CO2, and water vapor) trapped in the dough. Well-developed gluten will trap air well, under-developed gluten will allow it to escape....


8

I would suggest viewing it a different way: the recipe did not fail. It is most likely performing exactly as expected by its author. First, there is the matter of the different pan. You might intuitively think that 1 inch is not much of a difference, but you have to remember that the height of the cake will vary proportionally to the pan area, not to the pan ...


7

I make no knead bread at least once per week. I have only skipped the second rise once...because it ruined the bread! Eek! So sad. It made it dense and flat. Definitely worth the extra time and effort to get that second rise.


7

Margalo is missing a detail in their otherwise good answer: Many bread recipes use two rises, one after mixing ("bulk rise"), one after shaping and before the bread goes into the oven. For the first rise you just want to make sure the bowl is large enough, so at least double the volume of your unrisen dough. For very large and wide bowls, you just have to ...


7

Unfortunately many kinds of fermentation produce CO2 as a byproduct, so the presence of bubbles hardly give you more information than 'it is alive'. If what you want is a precise identification of what strain of yeast and bacteria are present in your starter, I see no easier way than looking under a microscope or making a laboratory analysis. If you just ...


7

There is no emergency, you have a healthy, active dough. You can punch it down as much as you like, remember that with pizza dough you are going to knock a load of air out when you make your pizza bases. You can keep it in the fridge until tomorrow, it should slow down as it starts to exhaust the available sugars. If you find things still going a bit too ...


6

In the winter, I usually get fine results proofing in a bowl with a second bowl inverted on top of it, and then putting the whole thing in the oven, turned off, and just the light on. The light bulb usually produces enough heat to keep the inside of my oven at about 90˚F (32˚C?), and that gives me a good rise.


6

I presume you're talking about active dried yeast. In that case, the granules of packaged yeast have some nutritive content to them, so what you observe when you add warm water is a weak form of priming. Priming is the addition of both warm water and a food source, typically sugar or flour, to dried yeast with the goal of 'waking-up' the yeast from their ...


5

Spray the dough with oil, dust with a little flour, and either cover loosely with plastic wrap, or if the dough is on a tray, slide the whole thing into a food safe plastic bag.


5

There shouldn't be much different between dough rising on your counter vs. in your bread machine, unless your bread machine heats the dough slightly during rise (in which case the bread machine will be quicker). There are two things likely to cause what you're seeing: The dough hasn't achieved enough elasticity to rise. Normally this elasticity is provided ...


5

The shape of the container can also be helpful (or make more difficult) the evaluation of "how much did that rise" - if you are looking for "doubled" it's much easier to see that in a fairly straight-sided container, where "twice as high as when you put it" in means it's doubled. Indeed, clear plastic graduated containers are great for this, as you can note ...


5

For smaller items (rolls, typically, but I think it'd work for breadsticks), I'll let the dough proof the first time, shape it and place onto a sheet pan, cover it to prevent drying out, and then put the sheet pan in the fridge. When I come home from work, I'll pull the pan out to come up to temp some while the oven is pre-heating. (more details) In that ...


5

I'd lower the temperature. You'll have to experiment. I think what happened is that the bottom quickly cooked and sealed. As your liquid ingredients turned to steam an air pocket was created, which would further slow the cooking of the middle.The still fluid batter would flow to the sides and provide more liquid, as the bottom rose.


5

What kind of whole wheat flour are you using? An organic supermarket near me offers a mill to use on-site, and I once bought a package of wheat and milled it there, to see how bread tastes with unoxidized flour. The roughly milled bran teared my gluten badly, and I had much difficulty getting the dough to perform well. The bread didn't rise well either. ...


5

As you know, as the bread proves a matrix of bubbles is formed. And just like blowing soap bubbles, the bigger they get the more fragile the bubbles are. When you bake in pans you can let bread rise a lot as long as you are gentle when you move them into the oven. If you are using bannetons, you can’t let it get so fragile and still survive being turned out....


5

Yeast is a living thing. If your yeast was exposed to conditions that killed or damaged it, most likely extreme temperatures, you will not get the results you expect regardless of the date stamped on the container. On the other hand, just because it's past the date on the jar, the yeast hasn't necessarily kicked the bucket yet. Related: Does active dry ...


5

How something has been stored is almost as important as how long it's been stored. If the packaging is intact, and it was stored in a cool, dark place, odds are that it will still rise just fine. If you want to take some extra precautions to ensure a rise, there are two simple things that you can do: Add a little extra baking powder (not baking soda) to ...


4

Puff pastry is a laminated dough, with very strong gluten development, so an extra couple of days in the refrigerator should not have caused problems. 450 F seems like a typical temperature, and the time seems in the normal range. The only thing you have mentioned is that is definitely outside the standard treatment is trimming the edges with a butter ...


4

I always let pizza dough rounds rise on a flat surface. A few options: Use plastic wrap or a large bowl covered by towel or plastic, as others have said. The dough can still stick to plastic wrap, but at least you're not cleaning it off a towel. Invert a bowl over the dough that has a slightly larger diameter than the estimated final diameter of the dough....


4

Sorry, but no. The baking powder aids in making the cake light, but the main "rising agent" is actually the air incorporated in the batter by patient whipping, together with the eggs. Now if you plan to store the batter for three days and then making up for the deflation by whipping again, you'll totally lose the fluffyness: The flour will have developed ...


4

Yes you can slow things down by cooling the dough somehow but there's no real need to. I frequently leave dough to rise for several hours when it's still in the bowl and unshaped. If I'm in, I'll knock it back and reshape it every hour or so but if not it's never been a problem. I'm not too concerned about slowing things down but if it's really warm I ...


4

This looks very much like a bad recipe, which has trouble leavening. You say you used gluten-free flour. The problem is that there is not a gluten free flour, there are multiple mixes and none behaves like the others (and also none behaves like standard wheat flour). So this is the most likely culprit. Try using a recipe which is made for your brand of ...


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