hi all,
it seems that the recipes that ive been using typically go something like this
1. wait till dough doubles in volume
2. divide and preshape, rest
4. final shape
5 rest
6 bake!
between steps 2-6, is the dough suppose to double its original volume again?
if i just let the dough rise continuosly till it no longer can, is triple the starting volume the max volume a dough can get before the dough starts to flatten(typical sourdough bread)? is the best time to bake right near the end of the doughs life?
i guess i am wondering if i can estimate proofing time for best baking result. if my house is a constant 80 degrees, cant i time how long a soughdough batch takes to rise before it begins to flatten? and then take that time and substract 2 hrs, and thats when i would begin the dividing/shaping, rest for 1 hour, final shape, rest for one hour -> bake?
thanks all!
The rise is usually the bulk fermentation part of the process. During fermentation the dough might double or triple in volume; it sort of depends on the recipe.
The proof is when the dough is shaped for baking, e.g., put in a bread pan, shaped freeform, etc. Normally the dough is only allow to go to a maximum of 90% of doubling during this phase so it will still have something to give when it goes in the oven (spring).
--Pamela
xaipete, thanks for the explanation!