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Bread that is raised twice does not typically use sugar or other sweeteners, allowing the bread to rise more slowly and thus develop more complex flavors. Bread that is raised only once uses sweeteners and rises much faster. See http://www.kitchensavvy.com/journal/2006/04/raising_bread.html
Wiki User
∙ 16y ago
Wiki User
∙ 14y agoIt really depends on the type of dough you make to decide on the number of risings. If you're using sugar or honey in your recipe, then one rising should be sufficient as the enzymes in the sweeteners provide readily available food for the yeast. However, should you use a recipe lacking a sweetener, then you'll need to let it rise twice so the yeast will have the time necessary expand the dough. To help you decide, I'll say this: The longer it take to rise, the more potential you have for complex flavors. It's really going to depend on what you want out of a loaf.
Wiki User
∙ 15y agoIt means rise it in the oven, then take it out and put it on the side with a tea-towel (for people who don't understand this phrase, kitchen-cloth) over it and leave it to rise there for 10-15 minutes. It means rise it in the oven, then take it out and put it on the side with a tea-towel (for people who don't understand this phrase, kitchen-cloth) over it and leave it to rise there for 10-15 minutes.
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Do you have to let frozen bread dough rise?
yes
Can you leave bread dough in the fridge and use it in the morning?
Yes, but you have to let it warm to room temperature and rise before baking.
How do you make bread pizza?
Using a basic Pizza dough or white bread recipe, when the bread is ready for it's final rise, spread it out in a thin layer. Place pepperoni and sundried tomatoes over the dough along with some small chunks of mozzerella cheese. Roll up the dough to form a loaf. Let it rise to double and then bake. You can also sprinkle dried garlic and Italian seasoning over the dough before rolling it up if you like.
How long should you leave bread dough to rise?
Depending on the desired coarseness of the bread it will typically take about 20 to 30 minutes to rise. The longer the bread is left in the oven the more coarse it will come out. For softer bread, leaving it in the oven for about 20 minutes will be fine.
How do you let dough rise?
I am no baker, but I tried the oven. Preheat on lowest possible temp. Turn off for 20 min before you put dough in to rise (hoping it's down to about 85 degrees). At least it is draft free.
Why does bread need to rise?
Bread needs to rise, because inside the bread is lots of Carbon Dioxide, so the bread needs to rise to let out all the Carbon Dioxide.
What is proving bread?
To 'prove' your bread means to allow the yeast time to work and raise the dough, to do this cover your dough with a damp tea towel and put it in a warm place for 30 to 40 mins.
Why is bread stretchy?
Bread and bread dough are stretchy because they are made with flour containing gluten, a protein molecule that forms networks in bread dough. Gluten is "worked up" in bread dough through the kneading process.
What is the purpose of letting dough to rise?
Bread that uses yeast to rise (not "quickbreads") will only rise at a temperature that supports the life and growth of the yeast. This is about the temperature of a very warm room. When bread reaches oven temperature the yeast is killed, so the main rising of the bread is done before baking. Any further rising in the oven happens before the bread gets heated through, or from the expansion of the bubbles that were already in the bread.
What is a bakers job?
Mix and prepare the dough, let it rise (proof), then bake the product.
What is the first proof?
After you make the dough, you cover it with a towel and let it rise until double in size, then you punch it down and recover it and let it rise a second time and then you bake it
If you double the concentration of yeast in the dough what would be the results?
Assuming you are making bread, your bread will not rise any higher than if you add what the recipe calls for. Yeast is a live bacteria and when "fed", actually multiplys by itself. It's a waste to add any more and will probably make it taste a little too "yeasty". The reason it's not necessary to add double the amount is because like I already stated, it grows and multiplies once wet ingredients are added. Since you have only a certain amount of flour, the product can only rise so far. The gas produced by yeast is what makes the bread rise by making "bubbles" in the dough. If the bubbles get too big, they will "pop" and the dough will collapse. It's a fine balance of the yeast and other ingredients plus the amount of time that the dough rises. The same thing will happen if you let the dough rise too long: too many "bubbles" will form, pop, and the dough will collapse. There's no reason to double the amount of yeast unless you like that "yeasty" taste. You could experiment and find out for yourself.
