The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

"Newbie" with an odd question

HeidiColt's picture

"Newbie" with an odd question

Hi all! I'm reintroducing myself to bread making. I used to bake bread all the time with my grandma and in my younger year . Its probably been about 10 years though since I've made real homemade bread. 

So my question is this: how do you keep your bread dough from over rising while waiting for your current loaf to finish and cool. My issue at the moment is I only have one bread pa . I've been slowly gathering my tools together and dont ask me why I only bought one pan but I did. Lol. I'll be adding more pans asap but I am wondering if I can go ahead and start with just the one I have. 

From what I've read and remember you want to be careful to not let the dough rise too much on the second rise. Is there a way to slow or halt the rise on any dough you aren't ready to bake immediately. 


Thanks so much for any advice anyone can provide. Very excited to get back into it and have this reconnection with my grandma. I'll also be attempting to start my own friendship bread starter and I've seen tons of posts on here regarding those. I wish I still had the one my grandma and I raised but starting a new one is the best I can do. 


naturaleigh's picture

Hiya!  You can always pop the dough in the fridge to slow down the final proof.  Another option would be to use a different 'pan', such as a Pyrex dish or other small casserole dish.  Hope that helps!

BrianShaw's picture

Been there...


either bake half a recipe, or buy more pans fast. 

Mini Oven's picture
Mini Oven

but put a large plastic bag filled with ice cubes and ice water on top of the dough and put into the fridge to slow it down. 

Meat5000's picture
Meat5000 (not verified)

Freebake it! :)

The Almighty Loaf's picture
The Almighty Loaf

You can always make a freestanding loaf without the pan. Just shape it into a log/batard, let it proof on the baking tray, and bake it once the other loaf comes out of the oven. However, freestanding loaves can’t be proofed as long as pan loaves so if your finding that your dough is still proofing to fast, you can stick it in the fridge to slow it down a bit.

Meat5000's picture
Meat5000 (not verified)

Or just wait an hour before making the next loaf. Simply a timing issue!