question about the rise and what it means?
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!