Log in

No account? Create an account
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)

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!