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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)

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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 :)