How many rises for bread

We salvaged the sourdough by adding a little extra flour and water until it was able to hold its shape. It was a bit dense and ugly, but it was delicious with butter. Please note here as well, that sourdough is another thing altogether for rising stages. It is not nearly as robust as commercially yeasted dough. The second rise is not very forgiving. Dough made from commercial yeast on the other hand, is more than fine with being knocked down a third time, and if you absolutely have to a fourth time.

The loaf ended up being a 60 percent hydration dough using grams of flour and 1 grams active dry yeast. I fully expected the rise period after four attempts to be much longer.

Even a two hour rise on the seventh attempt was much shorter than I was expecting. Additionally, the finished loaf had much better texture than I anticipated and even a bit more oven spring.

I certainly was anticipating a much more dense loaf of bread than we ended up with. The major downfall here was the taste. It was not palatable, and trust me we are not picky eaters in this house. In this case, on rise number seven, the dough failed to reach the volume of rise number six.

It might be more dense than desired, but depending on conditions, you might see no difference at all. I recently fell in love with the art of the croissant, or more honestly, I fell in love with the taste of the homemade croissant. I was hooked after our first batch. As good as they were If you've ventured down the lamination trail, as we recently did, you probably need a hug. Get your free dough conditioner now. You can get roughly thirteen loaves of bread out of one bottle of dough conditioner.

Want some proof that the dough conditioner really works? See these reviews. If you want light, fluffy bread, the dough should rise until it is puffy. The more gas incorporated in the dough, the lighter it will be. If you see a blister or two in the surface, pop them with a toothpick and hurry the bread to the oven. If you let the bread continue to rise, it will collapse. Of course, if too much gas is captured in the dough, it may collapse.

Here at Prepared Pantry, we like to rise the dough sometimes until blisters begin to form across the top of the dough. Pop the blisters on the top, but there will be plenty of gas bubbles inside to make your bread light and delicious. In most cases, that means that the dough will double—or more—in volume. The other day, we were making cheesy salsa buns in the kitchen to test out a few stuffed burger recipes. I prepared the dough, formed the buns, and set a timer to let them rise while I went back to work.

The timer went off, and I went out to check my buns— they had risen alright, with blisters on the top and everything. We put them in the oven and they came out short and dense instead of light and fluffy. We ended up making another batch. So what happened?

The dough had risen so much that blisters had formed at the top. Normally, this would be okay, but there were too many blisters and they were too big—the dough has risen way too much.

There was so much gas in the dough from over-rising that it collapsed in the oven and came out short and dense. The next day, we tried again.

This time, I set the timer for about thirty minutes and walked away. Once it went off, I went to check on the buns. Fortunately, a third rise can be what saves your bread. There are two actions you can take at this point. You can either chill it in the fridge to slow the rise or you can punch it down and let it rise again. This is only likely to happen if you use more than enough yeast in your dough.

It might surprise you that dough can rise with very little yeast. The small amount of yeast allows for a slower rise, better flavor, and makes it very difficult to overproof your dough unless you completely forget about it.