Yahoo Answers is shutting down on May 4th, 2021 (Eastern Time) and the Yahoo Answers website is now in read-only mode. There will be no changes to other Yahoo properties or services, or your Yahoo account. You can find more information about the Yahoo Answers shutdown and how to download your data on this help page.
Trending News
Can bread be baked with the first rise? If not, why not?
I have experience in bread making and I often use sourdough starter, so I am not a beginner baker.
Yesterday I took great effort to grind my own whole wheat to a fine flour make a yeasted whole wheat bread. But as usual with yeast and all purpose flour, the dough rose beautifully with the first rise, but did not rise well at all with the 2nd rise, causing loaves to be flat and too dense. It is still tasty, but not sandwich material, if you know what I mean.
Would the world stop revolving in the baking industry if I put the dough directly into the loaf pans and baked them on the first rise?
Grinding flour is a messy process and I don't want to waste one grain.
Thanks in Advance! :)
3 Answers
- 1 decade ago
Between the first and second rise, you knead the dough. This helps the gluton and will make the yeast bubbles (air pockets) in the bread smaller giving a finer textured loaf. Quite often your bread will always take longer for the second rise. I find that the breads I make usually take about twice as long for the second rise, and if I'm rolling the dough prior to filling it, like a sweet bread dough for a dessert I make called a poppy seed roll, it will actually take 3 hours.
If your dough just didn't rise at all, you might have kept it in an area in the kitchen that was too cold, or too hot, like I sometimes forget to turn the oven off when I heating it up a bit to let a dough rise in it.
I hope this helps.
Source(s): www.capnrons.com - 1 decade ago
Put it in an un-preheated oven for the second rise. The heat will encourage the rise and then take you strait to baking.
