The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
abrogard's picture

What Happens If Dough Rises Too Much?

May 15, 2010 - 9:16pm -- abrogard

I'm waiting with bated breath to see what happens when the dough is allowed to rise too much.

I make a standard white loaf of plain bread - virtually the french bread recipe but just done in a pan instead.

This morning instead of the first rise lasting two hours max it went for four or five hours. 

When I tipped it out it was cold, wet and slimy on the bottom, though dry on the top and firm and normal feeling in the centre, i.e. in the mass, in the bulk.

MichaelH's picture

New Baking Challenge....

May 15, 2010 - 5:01pm -- MichaelH

I have over a dozen of the most popular Artisan Bread books, and have enjoyed them all. I also visit several websites on a regular basis for recipes and ideas. However, I've decided to take a new approach to bread baking for a while.

I am going to bake my way through David Snyder's Blog. When (if) I can reproduce his creations, I will consider myself a baker.




ehanner's picture

Simple Pleasures

May 15, 2010 - 10:17am -- ehanner

This morning I awoke from the late night movie my daughter and I stayed up watching, with a desire for something special. My wife is in town at her mothers overnight so she can save us some money at a special garage sale early this morning, so it's just daughter and dad. Good bonding time for both of us. I decided to whip up a quick batch of popovers or Yorkshire pudding as some call them. We usually have them with dinner but I recall hearing they are good with jam also. Here are my results.

Elagins's picture


May 15, 2010 - 9:28am -- Elagins

hi all,

first, we just want to thank you all for your great response: our roster of testers is strong, diverse and big enough to ensure that any recipes that go into The New York Bakers Jewish Bakery Book is going to be well tested by folks representing every experience level, from literally every part of the world -- the UK, Russia, New Zealand, Australia, the Middle East, even Pakistan! Norm and i are really gratified at the fantastic reponse.

idiotbaker's picture


May 15, 2010 - 8:36am -- idiotbaker

The 1st gear on my Hobart a200 won't turn under dough load but 2nd will.  Does that make sense?  If I pop the top off what should I be looking for?  I'd rather try at home cause the thing is heavy.  


overnight baker's picture
overnight baker

I intended to start a blog and leave a post every week with updates of a new loaf or new idea as a way to help me keep on experimenting and learning. So far, alas I have fallen at the first hurdle, after an impromptu trip to Paris I failed to update my blog the first week and haven't done so since.

It's not all bad though as Paris has been a real eye opener. I got into making bread seriously because of a lack of good local bakeries. When I moved to a new flat in a new area last year I discovered my high street had 2 greengrocers, a really good butchers and a plethora of small local independent stores, but alas no bakery! Even a trip to the nearby city centre left me empty handed but for a handful of instore supermarket bakeries and the omnipresent Greggs (a UK bakery chain that provides cheap, cheerful but ultimately soul destroying baked products). A short ferry/train trip across the channel however and it's a completely different story. Around every corner of every street in every arrondissemont the fresh smell of bread could be smelled wafting from a small boulangerie. The whole country must be teeming with bakers to be able to fill all those stores with such a variety of doughy delights. Don't get me wrong it's not as if the UK has worse bread, when you find it some of the stuff is delicious. It's just that good bread is comparitively so hard to find. And it's not as if we don't desire good bread, I recentely read Britons make far more bread at home than our french counterparts (and it's not hard to imagine why). Maybe the lack of good bakeries is a blessing, how else would I have discovered the joys of seeing the first bubbles arrive in a mixture of rye, water and nothing else (still amazes me), would I have ever even come across the words miche, banneton, lame etc. if I had not had to turn to home baking. Somehow however I still think I would prefer it if I had a friendly local bakery to buy at least the occasional loaf from.A small bakery on every street

As this blog has such a geographically diverse readership I wonder what others have to say about the provision of good bakeries in their area, and why some countries seemed to be able to have enough demand to keep a bakery in business on every street whereas others can have a whole town centre with nothing.

turosdolci's picture

Artichokes have a delicate flavor and just using fresh tomatoes a little wine results in a flavorful sauce that compliments the pasta. If you are willing to make fresh pasta, you will be rewarded with a wonderful dish you will prepare again and again.

idiotbaker's picture

Hey, hey.  So, it's midnight great time to fire up the mixer right?  Trying this Scottish sponge bread from Laurel's Bread Book.  Have made it a bunch in the KA. So will try it in the big mixer. Capacity prob. The 15 cups of flour total will hardly make the mixer work. Oh well, gotta start somewhere. I like to learn the hard way.  Well, may not like to learn that way so much as it sticks with me.

I've been reading Reinharts "whole grain breads".  I'm eager to see how it goes. Need to get a scale to move over from volume to weight.  General questions that I have not come across the answers yet; water volume seems much less when using whole wheat. why?  with whole wheat, i get good rise but not at proofing- yeast, temp? all the above?  

Got some wheat in today and rye. I really want some homemade rye!  Lastly, this pinot, Bouchaine, from Costco is not bad.  Will let you know how it goes when the sun is up.   Thanks for your comments/support on the last post.

jennyloh's picture

With the starter that I made a week ago, I finally got to try a recipe using Dan Lepard - The Handmade Loaf.  White Leaven Bread Pg 28.

I halved the ingredient as I was not sure how it'll turn out.  With the freshly made starter,  I just did 1 refrehment.  Made a little too much,  and the rest went to making muffins and pancakes.

Ayway,  it was quite an experience.  I wanted a good well developed gluten,  and I wanted to nice holes in the crumbs.  I decided to do more rest,  stretch and fold and add my salt last.  

Thursday night:  Prepare Leaven.

Friday night:  Prepare dough - did a few 1/2 hour stretch and fold.  I almost forgot the salt,  added in after my 2nd or 3rd stretch and fold.   Shape - was really really careful not to burst those bubbles that were forming,  retard in fridge - wasn't sure about this step as I didn't want to over proof the dough.  But I needed my sleep.

Saturday morning:  Final baking - Heated my oven with cast iron skillet (since I had difficulty finding a baking stone,  this is a good alternative). I score the dough,  should have scored deeper.  I was not sure whether to steam the oven,  as the book only described to spray water on the dough.  I went ahead to steam the oven as well, every 10 minutes, squirt on the iron cast skillet.  I had difficulty sliding the dough from my pizza peel onto the skillet,  one of the ends drooped down,  tried to push it but was too late,  that portion would not budge.  Well,  I went ahead anyway.  Turning every 10 minutes as my oven couldn't turn with the skillet sitting on top of the turntable.  

I was really really pleased with the outcome.  The dough had a great oven spring, browned nicely,  and there were open crumbs,  and you can see the stretching of the gluten.

Even my father was happy about the outcome (he had been staying with me for the past month), and not exactly giving me compliments on my other breads so far. I think I can add a little more salt...The bread was not sour at all,  but has a nice fragrant to the taste.  





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