The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


jennyams's picture

Should I deflate quickly rising refrigerator dough?

February 5, 2010 - 8:09am -- jennyams

I am making the Soft Cheese Bread from P.Reiharts Artisan Bread Every Day.  It calls for quite a bit of yeast (1 1/2 T).  I made it two hours ago, and put it in the refrigerator, with the intention of using it on Sunday (Reinhart says I have up to 4 days to use it).  It has already more than doubled in two hours.  While I assume the rise will slow as the dough cools off, it seems like it will be quite large by evening.  Should I punch it down once it reaches a certain level?  I don't want it to overproof.  I can find no guidance on this when looking at slow fermentation recipes. 

hc's picture

Starter isn't tripling any more; is this a problem?

September 12, 2009 - 12:52pm -- hc

I have a starter born this past May that, all summer long, reliably tripled at its peak. Around mid-August - BEFORE the weather got appreciably cooler - it started to peak at lower and lower levels, until now I'm lucky if I can get it to double before collapsing. It seems to be raising my bread just about as well as it did in the summer, but I'm worried about the downward trend. My living quarters are supposedly temperature-controlled at about 72 degrees F, though I'm sure it's not as stable as my thermostat claims it is.

dragon49's picture

What caused my bread to sink after rising

December 25, 2008 - 4:56pm -- dragon49

I'm using my breadmaker to make a multi grain bread.  It was looking great, having risen almost to the top of the bread pan.  Then, it started to sag.  At first, the middle collapsed a little, then, the sides almost caught up.  The situation is not terrible as the bread will be finished shortly and it still rose enough, however, it was around an inch taller.

What caused the drop?  Itmust be too much, or too little of some ingredient.



parousia's picture

After 1 year from the birth of our son I have returned to baking bread. The steam thing for crust and rise has never worked for me with certainty, and my wife thinks that it is a bit overly dramatic to have plumes of steam in the kitchen. So, I started to get the outer surface of the loaf really wet and every 5 min(for the first 15-20 until starts rising) remove the loaf and re-wet. All this from a cold start.

A child has been a phenomenal aid to the motivation of time management and systematic trial and error.  For those visual learners out there, I would like to share this side by side comparison below.

It seems that the loaf did not quite double. As can be seen by the rip at the upper left, it could have proofed a while longer, maybe until it showed a more pronounced clearing of the lip of the bread tin. The wetting technique allowed me to get this rise whereas before with steam I could not.

Below are 3 pictures:

  1. The first successful sourdough 65% hydration.
    1. Crust was way too thick on the sides from the baking tin(450deg and too long time)

  1. Same sided by second loaf same formula(for size and rise comparison).
    1. The first had just crested the lip of the baking tin but expanded to fill the shape of the tin.

  1. The second loaf but the horizontal consequence of over proofing.
    1. filled with sharp cheddar and cracked pepper, while a monster to look at, it is to be reckoned with next to a pot of homade chicken soup.

      Strangely the second loaf at 65% hydration, when folding, when overproofed felt more like 85% hydration at mixing.

Merry Breadmas and may this season be full of life to you and your kitchen,


vegicuisine's picture

sourdough woes

July 20, 2008 - 12:04pm -- vegicuisine

In January I started my first batch of sourdough starter.  The taste evolves weekly and is delicious.  Within the last month I've noticed that after kneeding, the bread seems to get very sticky and rises so fast I can't keep up with it.  I've tried adding more flour before and after the kneed, but it seems to suck in the moisture from the air or something and just gets stickier.  It rises so fast that I punch down and let it rise about 3 times, which actually seems to develop the flavor more but also makes it difficult to manage.  My last problem is that it doesn't seem to rise in the oven.

Terry Piano's picture

Whole Wheat Bread Does Not Rise

May 1, 2008 - 12:43pm -- Terry Piano

I have a West Bend bread machine and can make excellent white bread that rises just up over the top of the pan perfectly every time. However, when I make whole wheat bread - and I've tried several recipes - it never rises - oh, it may rise 40% of the pan height at most, but that's it. My 1.5 lb. wheat bread load is less than half the height of my 1.5 lb. white bread.

Any suggestings on where to start looking for the cause? I have all fresh ingredients.

Thanks oodles!

Terry Farrell

Tampa, Florida


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