The Fresh Loaf

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Cold, then Warm rise -- or vice versa?

BakerNewbie's picture

Cold, then Warm rise -- or vice versa?

Been looking at a few recipes for cinnamon buns. Some recipes call for a cold rise first, then a warm rise. Others call for a warm rise first, then cold rise. What's the difference between the two approaches?

spriolo's picture

I would suggest cold then warm.

The cold rise lets the yeast and enzymes do their thing slowly... which gives more flavors to the dough.

The warm rise gives volumn to the dough so it's light and tender (not so dense).

tgrayson's picture

Not every procedure a recipe describes is essential to its success.   Sometimes choices are arbitrary as in "here's something that works."  I will do cold, then warm, or warm, then cold, as necessary to schedule my work.