The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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sweetbombeet's picture

Vitamin C Method = super accelerated rising

October 8, 2011 - 1:10am -- sweetbombeet
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Hey everyone,

I was just wondering if anyone else used the "Vitamin C Method" that I use for all my pizzas.  The ascorbic acid of the Vitamin C creates a reaction with the yeast that speeds up the rising process dramatically, cutting it down to only one short rise. 

Just curious.

joel

Chris downunder's picture

DId not rise

July 26, 2011 - 4:13am -- Chris downunder
Forums: 

Is there are simple explanation for the reason why a bread will not rise very much (final prove). The bread doubled during first prove, once I put it in the tins, it rose only slightly and there was no oven spring. The bread was quite heavy and dense. Tastes OK, but not as light and fluffy as I have made in the past (using all white plain flour eg lesson 1 loaf on this site)

citychick's picture

Trouble getting dough to rise....

June 19, 2011 - 6:57pm -- citychick
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Hi, 

I am trying to back Portuguese Sweet Bread. I don't believe I kneaded it as long as I should have and now my dough is taking forever to rise. It's been set aside to rise for about 4 hours now. 

Can I take the dough and start kneading it again after it's been sitting for hours? 

I usually never pass the windowpane test with other doughs - but get close enough. This time around it seems like I should have waited until the kneading process was complete. I just want to know if I can start kneading again. 

 

Thanks!

djmorrow's picture

bread machine problem

December 12, 2010 - 12:43pm -- djmorrow

I bought a Food Network bread machine and the bread is not coming out right. I have searched for a way to contact some form of support, but they don't seem to offer it.


My bread machine basic setting defaults to 3 hours, which seems to me to be too short.


Even using recipe from the manual, and also using other bread machine recipes, the bread does not rise properly and a 2 lb loaf comes out about the size of a 1 lb loaf, and too dense. I have tried 5 loaves and only one of them came out sort of OK.

jrudnik's picture

AB&P Brioche Help

October 17, 2010 - 1:36pm -- jrudnik

Hi,


This weekend I decided to try some AB&P Brioche. I have made Brioche from Tartine before, and assumed this would be fairly easy, as it appeared to be less labour intensive. So I mixed the dough last night, put it in the fridge and shaped around 11 o'clock this morning. The only problem is, they have risen just barely or not at all. I am making 1 loaf in a standard size pan with 2 lb. of dough. Should I let this keep rising? Criticism is accepted!


Thanks!

knit fast die warm's picture

new and looking for help with whole wheat bread that just doesn't rise how i'd like it to

September 12, 2010 - 2:00pm -- knit fast die warm
Forums: 

hello, i'm new to these parts and new to bread baking... i'm looking for a bit of help


 


i made the recipe located here: http://busycooks.about.com/od/yeastbreads/r/honeywheatbr.htm


i made half of the recipe, since i only have one loaf pan.

Sour Doh's picture

Flat sourdough loaves

March 8, 2010 - 2:27pm -- Sour Doh
Forums: 

Here is a problem I can't figure out  - can anyone help?  I've made two attempts at making the Danish Sourdough Rye from the book Bread Alone.  In short, it uses a rye starter, but white flour for the main dough.  The book cautions that the dough will be sticky but warns against adding too much flour during kneading.

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