Let bread machine rise or do it manually? Any advice on custom programs for the Zojirushi in making dough?
I just joined the forum and first want to thank all of you that have made so many contributions to the site! This is an incredible resource and helps make us all better bread makers. Something that is sorely needed in the U.S.! :)
So I am making Rustic European Breads from the Zojirushi BBCC-X20 machine and have started to shape them myself. I use SAF Instant Bread Machine yeast and use the "Instant Dough" setting on my machine since that is made for this type of yeast. After the kneading is complete, prior to the rising, I take the bread out, put it in a bowl, and let it rise once. Once that is complete, I proof it and let it rise again. Typically, it rises each time for about an hour and by then it has reached twice its size.
The Zojirushi's Instant Dough setting includes two rises already but they are very short. Here are the details:
Preheating (9 min) -> Kneading (21 min) -> First rising (10 min) -> Stir down -> Second rising (5 min)
Now I know the dough is in a nice warm environment in the machine but those risings seem very fast compared to the 2 hours I have it rising in a bowl and I get great volume.
So here are my questions:
- Do people let the bread machine do the rising instead of taking it out and doing it themselves?
- Do people let the bread machine do the rising and then take it out, proof it, and let it rise again for an hour?
- If people use the custom program (hand made) to make rustic breads, what courses are you using (preheat, knead, rise1, rise2, rise3) and how long are you setting them to run?
Thanks for all feedback!