The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

rise time

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Contannia's picture

Substituting active dry yeast for instant yeast

July 23, 2011 - 4:56pm -- Contannia
Forums: 
Ingredients

So, I'm pretty new to bread making and I need to tweak a recipe that calls for instant yeast. All I have is active dry yeast. How will this change the rise time and process? The recipe says to mix all the ingredients, turn out on a floured surface, knead for 5 minutes, let rise in an oiled bowl till doubled in size, turn out and put in two bread pans, let rise until doubled again, and then bake.

The ingredients are water, instant yeast, honey, butter, salt, rye flour, wheat germ, whole wheat flour, and all purpose flour.

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pioneercynthia's picture

Can I interrupt rising time by refrigeration?

May 11, 2011 - 8:56am -- pioneercynthia
Forums: 
Whole Grains

I've just discovered that there is something wrong with the oven. I'm on the second rising of a loaf and wonder if I can interrupt the rise by just popping it in the fridge? I've never done that before and assume it will work, but I'm not sure. I'm also speculating that once I take it out, I'll have to let it return to room temperature, then resume the rising where I left off. Does that make sense?

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ryeaskrye's picture

Sourdough vs. Yeast rise times?

January 22, 2009 - 4:30pm -- ryeaskrye
Forums: 
Sourdough and Starters

I need some help with a rising time question.


I am going to try an experiment this weekend and bake baguettes using sourdough only and no baker's yeast. I am basing this on Hamelman's Baguettes with Pâte Fermentée and just built my sourdough fermentée.


Hamelman's yeasted recipe calls for a bulk fermentation of 2 hours and a final fermentation of 1 to 1.5 hours. If I understand correctly, when using sourdough versus baker's yeast, rise times increase.

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nosabe332's picture

how does rise time work?

March 16, 2008 - 11:55am -- nosabe332
Forums: 
General Discussion and Recipe Exchange

i have a general question to all those experienced bakers.

 

let's say a recipe says to let the dough rise until doubled, or about 2 hours. then punch it down/fold andd let rise again.

what if my schedule is such that i have to do the folding before the dough has doubled in size? can i compensate with a longer 2nd rise?

 

i'm making a ciabatta and i see that the ponsford recipe calls for folding at 20 minute intervals for an hour. how would this differ from doing all 4 folds at the same time and letting it rise for an hour thereafter? 

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