February 9, 2012 - 6:12am
Can the second rise be longer than 2 hours?
I make my bread using the No Knead method.
What is the purpose of the second rise after I fold it into 3rd and 3rds again?
What would happen if I let the second rise go 4 or 6 hours? Would it gain more flavor?
Thanks.
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You'll have to play with your rise times, but if you let the bread rise for too long, the yeast will run out of food and your bread will collapse. You'll end up with a "dome" or really, a cavern right under the crust, complete with rock formations (or bread formations that may as well be rock...).
If you can find the sweet spot, yes, extra fermentation time means extra flavor, until you reach that overproofed point.
Thanks!
Can you give me some tips on finding the "sweet spot" of time for the second rise.............how do I know if it went too long or I can go longer?
My kitchen counter temperature is generally 69 degrees.
There are a lot of factors determining how fast your bread will rise. Too many really to say "this is the amount of time you should wait".
Keep an eye on your bread. When it's risen by about 2/3-3/4, preheat the oven. By the time the oven is heated the bread will have hit that "sweet spot" you want.