February 11, 2017 - 12:50pm
Leave dough to increase in size by half?
Hello,
I’m reading a recipe for a Spelt and Ale loaf from Dan Lepard’s Short and Sweet book that I’d like to make.
The recipe says : “after kneading roll dough into a rectangle, then roll it up tightly, place seam down on a baking sheet. Cover with tea towel and leave until increased in size by half"
How do I tell when it has increased by half?
I appreciate any insights on this.
Laura.
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Take off a small piece of dough and place in a narrow glass container/jar. Make sure it is pressed down so there are no trapped air bubbles. Make a mark to where it will increase by half and place next to the main dough. When that one is ready then so to is the main dough.
Or you can buy a special dough container for the bulk ferment which is marked.
Or go by feel and how it looks. Eye balling it.