The alcohol produced by the yeast during fermentation—along with a multitude of other reactions—are what give great bread its characteristic flavors and aroma. Generally speaking, more fermentation means tastier bread. In the most technical, terms fermentation is an anaerobic reaction meaning it happens in the absence of oxygen that the yeast performs after respiration, which is aerobic and requires oxygen.
In bread baking, the word proofing most commonly refers to the final rise dough undergoes, which takes place after being shaped into a loaf, and before it is baked. In practice, however, the words proof and fermentation are sometimes used interchangeably. What's important to realize here is that shaping dough affects its physical form, but doesn't impact its internal chemistry—the processes and chemical reactions at work during our bulk and final rises are the same.
With that vocabulary in mind, let's take a look at the dough we all just birthed, and, armed with patience, get back to work. The bulk fermentation for any dough is a crucial step in the bread baking process, even if it isn't the most exciting one. We call it a bulk fermentation because we are letting our dough—the entire batch—ferment as one mass, before dividing and shaping it into loaves. It's during our bulk fermentation that the yeast does the majority of its work, helping our dough gain flavor as ethanol and other byproducts are produced, and gain structure as CO2 inflates our gluten network.
At a comfortable room temperature, our bulk fermentation for the workhorse loaf will take about one-and-a-half to two-and-a-half hours. As a rule, warmer dough will rise faster than colder dough, so make sure you take stock of the environment in which you're baking. I can hear you asking, "Why not make my dough really warm so it'll proof faster and I can have bread sooner? Chief among them is that the fermentation that produces good flavor really only takes place in earnest after the yeast have exhausted most of their oxygen supply.
If we allow our dough to rise too quickly, we'll get lots of CO2 but less alcohol than we want, meaning our bread won't taste as good. Furthermore, gluten is less temperature sensitive than yeast. Meaning that if we get our dough too warm, our yeast will inflate the dough faster than its gluten structure can organize itself—the bubbles that make up our dough's internal structure will over-inflate and pop like balloons.
This will hurt our shaping efforts later and give us flatter, less sexy looking bread. I know, two hours feels like a long time. Trust me, it's worth it. Don't rush the bulk rise. So, can the bulk rise be slowed down? A slower bulk rise will encourage more flavor and structural development up to a point. But remember, the yeast has a limited food supply, and we want to make sure to leave it enough food for a successful final proof, and make sure enough sugars are present to allow our crusts to properly caramelize when we bake them.
If you want to let you dough proof for longer, try bulk-fermenting it in a cooler place, but don't allow it to go longer than three hours or structure and flavor may be compromised. For the workhorse loaf, a bulk proof of approximately two hours gives us the optimal balance of flavor and texture. Practically speaking, all this means you shouldn't let the workhorse bulk-ferment anywhere you wouldn't want to hang out. If you're working in a really hot kitchen, allow your dough to bulk ferment in cool a cabinet close to the floor.
If you're working in a very cold kitchen, put your stove on low and set your dough near it. If you live in a home where you can control the temperature of rooms without needing to beg your superintendant for a favor, set your thermostat to 75 degrees and stop thinking about it. But a watched dough never rises, so don't stare at it the whole time.
Eat a sandwich, make your bed, or get to work cooking the rest of your meal. Let the dough do the work and try not to mess with it too much. Distractions are a home-baker's best friend.
That said, us bakers do have some important work to do during the bulk fermentation. About a half hour into the bulk rise, it's time to fold, or turn, our dough.
Folding dough effectively takes a bit of practice, but is one of my favorite parts of making bread. A good fold lets us stare into a dough's soul. So, why do we fold dough? Lots of reasons. To start with, folding dough develops gluten structure. By first stretching and layering our gluten, we help our dough more effectively hold water and air. As we trap more air in our dough during these motions, folding also helps to establish a more open crumb structure in our baked loaves.
Secondly, folding dough redistributes our yeast and its food, making sure each little Cookie Monster gets its fill. Also, folding dough helps to regulate its temperature, keeping it consistent through its mass. Together, these two consequences of folding regulate yeast activity, and help our dough stay on schedule. To perform a fold, start by wetting your dough spatula and hands with water. Then, gently scrape around the edges of the bowl to prevent sticking, and make a clean fold possible.
Without tugging, pull the side farthest from you up and towards you, and fold your dough in half. So, I threw 2 large bath towels in our dryer and fired it up. When they were good and warm I made a little nest. Then I balanced a thermometer on the inside of the drum and went about making my bread. When it was time for the rise, the dryer was the ideal temp.
The breads rose beautifully Dryer Bread!! My bread rising method is to turn on my toaster oven's "keep warm" setting, cover the bowl with plastic wrap, and set it on top of the toaster oven. The "keep warm" setting automatically shuts off after 30 minutes, leaving the top of the toaster just warm enough.
We recently bought a very old mountain home with no wall insulation so proofing dough during the cooler months half the year has been a learning process.
Some doughs rise too slow, some to fast. It not only makes perfectly cooked steaks—it is awesome for proofing dough. I set the temp to 75 degrees and use the glass lid. It creates great humidity and a perfect rise especially for sweet, enriched doughs. All done by hand whats the different with using bakers flour and plain?
Do u have a fruit load recipe? Can i used a badic white bread recipe and just add fruit? Hi Amanda. We are not familar with the term 'Bakers Flour'. Our all-purpose flour is higher in gluten than other all-purpose flours on the market, so it makes a great loaf of bread.
All Purpose Flour would be considered a white flour along with Bread Flour as they have the bran and endosperm from the wheat berry removed before milling. A very popular recipe we have is the No-Knead Harvest Bread that has raisins and dried cranberries added to it.
Happy baking! How do you shape and bake bread that has been rising overnight in the refrigerator? When I tried it the bread came out very close textured without a high crown. The bread came out of a rising bucket and shaped for a loaf pan after about 2 hours. I live inthe South and my kitchen is warm. Any suggestions? Hi Jean, it depends a little on the recipe and how much yeast it has in it, but if the dough has risen significantly overnight in the refrigerator you might just want to do a light preshape in disk form after you take the dough out of the refrigerator and then let it rest on a floured surface covered with sprayed plastic wrap for 45 minutes or an hour.
This will allow the dough to acclimate a little closer to room temperature before you do the final shape. Check the dough after 15 minutes to see if it's ready. If it's not, let it rise more in the oven and check back again in 15 minutes. Method 4. Get rapid-rise yeast packets. Rapid-rise yeast comes in smaller granules, which makes it activate faster.
Quicker yeast activation makes bread rise faster. Find rapid-rise yeast packets at your local grocery store. They might be labeled "instant yeast" or "quick-rise yeast. Mix a packet of rapid-rise yeast in with the dry dough ingredients. Rapid-rise yeast doesn't need to be dissolved in water like regular yeast.
Just mix it in with the flour and other ingredients you're using to make the dough. Check the recipe you're using to see how many yeast packets it calls for. Skip the first rise and shape the dough after kneading. If the recipe you're using calls for two rises, only do the second one. Dough only needs to rise once when it's made with rapid-rise yeast. Skipping the first rise will cut your total rise time in half. Let the dough rise once before baking.
Place the dough in a warm, humid place to help it rise faster. Keep in mind that lean doughs that consist of mostly water and flour will rise faster than doughs that contain dairy, eggs, salts, and fat.
Hot water will kill the yeast. Try for water that is close to body temperature instead. Do keep in mind that the longer the dough sits, the more flavor it develops, so if you have the time, having it rise and then punching it down a few times over a day or two may yield tastier bread.
Not Helpful 2 Helpful You can reassess how you are adding the yeast. There may be something wrong with it or you aren't activating it. Not Helpful 2 Helpful 9. That could be because the bread was not baked long enough. Try baking at a lower temperature for longer.
Adding too much liquid or not enough flour could also cause a doughy center. Not Helpful 4 Helpful 2. Include your email address to get a message when this question is answered. A warm, humid environment makes dough rise faster by speeding up the fermentation process in the dough.
Helpful 0 Not Helpful 0. Many put their dough in a warm oven. The rise will be slower and it will take longer for the dough to be fully proved, but it will show you that dough does in fact rise in colder temperatures. You can know when the dough has finished proving by carrying out the poke test as described here. Yeast is the most important component of most bread. With that said, too much of a good thing will just cause problems. Adding extra yeast will cause the dough to rise too quickly and may ruin the bread.
It will most likely have a yeasty taste too.
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