The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

rapid rise

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weather report's picture
weather report

rapid rise

Living in the tropics of North Queensland,Australia,I've noticed the initial rise of my loaves takes about 45 mins (doubled in size etc.).Apart from refrigerating the dough(4deg C),is there any way I can retard the rise to obtain more flavour (I'm assuming the longer the ferment the more flavour to the loaf!!) I usually score my loaves when I place them in the the loaf tin to check the second rise as well as the finger test and this second rise takes about 20 mins.Am I destined to bake "average" loaves because of the relatively rapid fermentation etc.(daytime temps. here are 25-30 degrees in the winter!!).

Any Floridians out there to give me some help?

Cheers,Weather Report .

DanM's picture
DanM

What about doing a poolish, if you're not already?

weather report's picture
weather report

DanM,thanks for the suggestion.I've checked out some previous thefreshloaf links for poolish and I'll try a ciabatta for starters.Thanks once again!

DanM's picture
DanM

I hope it helps.  Pics are always awesome too :)

weather report's picture
weather report

tried the ciabatta with  poolish and the result was pretty good for a first effort......nice holey crumb and good chewy crust.I used the JMonkey recipe to the letter but had problems transferring dough to hot  stone,hence the slightly weird shape...not quite the 'slipper' it's supposed to be!!

https://picasaweb.google.com/108230653499414242290/AiryCiabatta?authkey=Gv1sRgCOq1vYK6sc6QOA#slideshow/5786084940418480018

Here's the link.