The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

rise time

ryeaskrye's picture

Sourdough vs. Yeast rise times?

January 22, 2009 - 4:30pm -- ryeaskrye

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.

nosabe332's picture

how does rise time work?

March 16, 2008 - 11:55am -- nosabe332

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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