The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

bulk and loaf rise question

  • Pin It
marcoos1984's picture
marcoos1984

bulk and loaf rise question

Hi, I'm brand new to the forum and pretty new to baking, my question is: what is the purpose of two rises(bulk and loaf)? why not rise once? thanks for help in advance:)

Davo's picture
Davo

Here's the way i look at it. When you mix up your bread dough, you knead it initially (for me I do short 10 sec kneads at 10 min intervals over quite a long time - up to say 40 mins or so, but you could do all the initial kneading in 10 mins or so). Then you have a big batch worth of dough (in my case 4 loaves' worth - but it could be a single loaf worth). Over the next couple/few hours of bulk fermentation you are - by folding and lastly shaping - trying to get some further gluten development as the dough starts to ferment and rise a little. If you shaped staight into loaf shapes after a quick knead, you would have a long period (say 8 hours) with only fermentation happening, no further gluten development/tensioning by folding and later shaping, and no further redistribution of dough on the outside to the inside - things that happen during stretch -and-folds through the bulk ferment period.

Floydm's picture
Floydm

 In general, the first rise is about fermentation, the second about leavening.  But there are formulas that only call for one long rise, others that call for two or three rises before the final rise, and a bunch of others somewhere in between (pre-ferments, mini-rises, etc.).   So by all means, you should feel free to experiment with more or fewer rises to see how it impacts the outcome.  You may stumble across something new that you enjoy just as much that requires less time or different approach that fits your schedule better.

Best,

-Floyd

marcoos1984's picture
marcoos1984

Thanks so much for your response, will learn from that and surely show the pictured outcome soon i hope;p 

LisaE's picture
LisaE

I am pretty sure that the bulk rise or fermentation rise changes the properties, consistency and flavor of the grain, and yes of course to develop gluten. When I've made bread with one rise, it just didn't taste as good as one made with a preferment, bulk rise and shape rise.

Still a noob to artesyn bread, but that's my two cents!

Enjoy the journey!

Lisa