August 1, 2007 - 10:31am
Thrice Raised Bread
Awhile ago I had a recipe for thrice-raised bread. I can't find it now. What I remember is that you kneaded like usual, raise the bread about an hour; split into 2 bowls & raise again for about an hour; then punch down & form into loaves and raise once again (less than an hour). This produced a wonderfully fine textured bread. Anyone seen a recipe like this?
Leslie
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I've been talking about The Laurel's Kitchen Bread Book lately because I decided to work my way through my best bread books, and this one was first.
Many if not most of the recipes in this book (all whole grain) have two rises before shaping, and another after shaping.
I don't understand why you're splitting the bread into two bowls for the second rise.
Rosalie