The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

too much rise...what to do? HELP!

brooklyn.bread's picture
brooklyn.bread

too much rise...what to do? HELP!

Hi everyone-


we're new to the obsession of breadmaking but since i got reinhart's book for christmas....its been experiment after experiment!  what a great site this is.


looking for a little advice-


we made the 100% whole wheat hearth bread (second try) last night and one of my loaves is rising to the top of the plastic wrap <in the fridge>.  what should i do?  pound it down and let it rise again?  transfer to another bowl?  let it be trapped?  not sure what will happen if i do either of these.  not in a rush to bake- last time we split the loaves and the second day bake was much much more flavorful.  didn't do too much different- not sure why this one is rising more...


any thoughts or comments very much appreciated!


 


 

Edthebread's picture
Edthebread

I would deflate it by stirring with a sturdy spoon then let it rise some more.  Must be pretty powerful if it rises so much in the refrigerator!  Is your refrigerator on the warm side?

brooklyn.bread's picture
brooklyn.bread

Ok- i can try this.  not sure why such a big rise this time.  recipe says it will double or triple.  last time was closer to double- this time is definitely closer to triple.  our fridge is not super cold either (crappy apartment = cheap fridge) to that probably contributes.  if i stir, should i just transfer to a larger container while i'm at it or does it not matter that it's contained?

LindyD's picture
LindyD

It sounds as if you are using a container that is too small for the dough.  How large is is the container?

brooklyn.bread's picture
brooklyn.bread

LindyD-


yes. the container is clearly too small...won't make that mistake next time...just trying to see if i can fix it for this round.  i'd say it was a 4 quart or so pyrex mixing bowl. 

LindyD's picture
LindyD

Hi Brooklyn...


Had to wait until I got home from work to respond because I wasn't sure of the size of the Cambro container I use.  It's six quarts, so I never have to worry about the dough climbing out of it.


One neat thing I've discovered is that the lid of this container fits perfectly over my 5 quart stand mixer bowl, as well as a 2.5 quart Pyrex bowl I often use when mixing dough.  No more plastic-crap (as David Snyder's tagged it) for these containers.


You're going to need a bigger container because even if you deflated the dough, it's going to rise again.  :-)

brooklyn.bread's picture
brooklyn.bread

Thanks! i was so lazy last night i did nothing.  i'll probably transfer today + bake on saturday or sunday- i'll try and post photos of the result!