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21 February 2013 @ 10:23 am
cold rise  

The last couple batches of bread I’ve made, I’ve done cold rises on. The theory here is that it means not forgetting it’s rising due to Mommyhood, and therefore having it ready to go at lunch time. So I’ve made the dough in the evening to bake in the morning.

First time, I did the cold rise on the first rise. It worked all right except the dough was very difficult to manipulate into the loaf pan for the second rise, ’cause it was, y’know, cold. :) One end was a little short, consequently.

This time I did the first rise last night as a warm one, shaped it, and put it in the loaf pan for an overnight cold rise. And it looked quite nice when I took it out this morning, but I think it’s a little disappointingly short, after baking. *scowls* I donno if maybe I should take it out and let it warm a little while before putting it in the oven, or what. *mutter, mutter*

(x-posted from The Essential Kit)

uninvitedcat on February 21st, 2013 01:04 pm (UTC)
An alternative approach that I've had a little success with is to put the cold bread/tin into the oven before you turn it on. That way you get an increasingly-warm rise, I suppose.
Deborah Blakedeborahblakehps on February 21st, 2013 04:34 pm (UTC)
I have a great no knead bread recipe that calls for very little yeast and a long (or overnight) rise period. Way less work, and if you forget about it, no harm done. Email me if you want it :-)
Alix (Tersa): Good Eatstersa on February 21st, 2013 04:44 pm (UTC)
maybe I should take it out and let it warm a little while before putting it in the oven, or what.

Having experimented with 'cold rise' (although not realizing it was that name), I generally find that the first rise cold is better, but that the second one is best if it's warm or as wolfsilveroak says it should probably be brought to room temp before baking which, at that point, takes probably as long as a warm rise would've (a couple of hours) which is why I do it cold->warm :)
desperance: lukedesperance on February 21st, 2013 09:46 pm (UTC)
For definite, you want the dough up to room temp before you bake it; and I'd give it a while longer to get everything working. Which means overall I'd go with cold first rise and then let it come up again in the morning, but allow a wider margin than you'd think. Books say it takes an hour out of the fridge just to reach tickover temperature; my experience in a domestic kitchen is that it wants longer. Dough is a really poor conductor.
kitmizkit on February 26th, 2013 04:40 pm (UTC)
So basically it's not worth doing a cold rise to save time in the morning. :)
desperancedesperance on February 26th, 2013 06:03 pm (UTC)
Certainly I don't find it so. A cold rise develops flavour, and maybe saves effort (a lot of no-knead recipes use time instead), but it still needs the same amount of morning to come back to a state of readiness. Though I have heard that mileage varies...
kitmizkit on February 26th, 2013 06:16 pm (UTC)
Definitely not worth it. Especially since our kitchen is not noticeably warmer than it is outdoors.
Trent the Uncatchableknappenp on February 22nd, 2013 05:00 pm (UTC)

(...I wish I had good advice to offer every once in awhile.)

All I know about this is that dough seems to work better for me if mixed and then left at room temperature for a few hours, which I guess would be a warm rise. And that pizza dough works best if the pan is pre-heated, which I guess would also be warm. But good luck!