The Fresh Loaf

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Newbie long rise question

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fische08's picture
fische08

Newbie long rise question

Basically, this is the result of what seems to be a really long rise and I'm wondering if it's normal considering the methods or something might be wrong. It's a basic white bread.

3 cups 90 degree water

1 packet redstar active yeast

3 tsp sea salt

6 cups of King Arthur AP flour approx until it wasn't too sticky

2 tbsp olive oil

Let yeast sit for 5 min in 2 of the cups of water then combined everything except the last 2 cups of flour into a batter and let sit for a few minutes. Added more flour until it was tough enough to knead for 10 minutes. It wasn't a tight dough ball but I think still a little flimsy like it won't hold it's own shape and would settle into the bowl (im still not sure of the exact consistency for white sandwich bread.) Anyway I let it rise oiled in a bowl for about 1.5 hours and I definitely didn't fully double in size but I punched it down anyway. My reasoning was that since it was going to rise again I could punch it down a little early and I didn't want to wait all night.

Nonetheless, I waited for about 3 hours after I froze half and shaped and put one loaf into a greased pan, in a 90 degree oven, and nothing really happened. It only rose maybe 30% so I called it quits and stuck it in the fridge overnight. In the morning it had risen in the pan another 20% to the 50% mark and I put it on the counter for about 4 hours and low and behold...IT HAD RISEN to the top of the pan. I stuck it in a 500F for 5 min then lowered to 375F till i hit 190F internal.

Is this a normal rise time? It seems I'd used a similar amount of yeast, 2 tsp in a packet for 6lbs flour, as people claiming 1 hour rises. Granted my counter rising temp is prob about 65F with the winter weather and wood stove on opposite side of the house but still? Did I kill off some yeast possibly?

fische08's picture
fische08

Heres a pic after slicing

Mini Oven's picture
Mini Oven

more than most imagine.  If it was only 65°F, then it will rise slowly. (actually better too!)  

At first I was going to ask you specifically what kind of yeast was used.  You can still answer that but when you mentioned the temp, that is most likely the reason for the slow down.  

fische08's picture
fische08

Now the first rise in the bowl was in the warmer oven around 80 to 90 degrees for at least an hour ( I never reheated the oven) shouldn't that have given a good start? 

dabrownman's picture
dabrownman

at your temperature it might take 2 1/2 times longer to proof than at 78 F so a 2 hour proof is now 5 hours.  It sure came out ooking pretty good - Well done!

fische08's picture
fische08

Thank you and it did taste quite good. Thank you both for the feedback. This was my third batch. Guess I'll keep experimenting.