Seasoned Advice
Seasoned Advice

Questions tagged [rising]

96 questions
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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 wrap). The towel lets air through, the wrap does…
Mien
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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 is more active (does more fermentation per time)…
Peter - Reinstate Monica
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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 be handy to have some guidelines for how to modify…
RavenclawPrefect
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4 answers

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 first rise about 1 to 2 hours and then let rest…
GJ.Baker
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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 and baking powder, but I don't know the ratio. I've…
Mien
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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 structurally solid enough to hold itself…
User65535
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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 necessary? Could I just let the bread rise once for…
Malper
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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. The instructions read: Grease two 8½ by 4½-inch…
Aaron
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7 answers

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. I can go 30-50 degrees celsius, the question is…
VoY
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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 requires two risings. My neighbor told me that with the…
Shalryn
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Does the shape of the container affect dough rise?

I'm making focaccia but this probably applies to any bread/dough. Does resting the dough in a deep bowl give a better/worse rise than a flatter dish (e.g: a tray dish you'd use to actually bake the thing). I have this deep, V-shaped baking bowl with…
turnip
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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, (and described and publicized in the New York…
Vivian
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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 I have now put together is a 3 day process; the…
Jeremy Hackett
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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, too much. This rising is also not quite uniform for…
Megasaur
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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 around it, because of the corners). I was wondering…
Rvervuurt
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