But a watched dough never rises, so don't stare at it the whole time. Eat a sandwich, make your bed, or get to work cooking the rest of your meal. Let the dough do the work and try not to mess with it too much. Distractions are a home-baker's best friend. That said, us bakers do have some important work to do during the bulk fermentation. About a half hour into the bulk rise, it's time to fold, or turn, our dough. Folding dough effectively takes a bit of practice, but is one of my favorite parts of making bread.
A good fold lets us stare into a dough's soul. So, why do we fold dough? Lots of reasons. To start with, folding dough develops gluten structure. By first stretching and layering our gluten, we help our dough more effectively hold water and air.
As we trap more air in our dough during these motions, folding also helps to establish a more open crumb structure in our baked loaves. Secondly, folding dough redistributes our yeast and its food, making sure each little Cookie Monster gets its fill. Also, folding dough helps to regulate its temperature, keeping it consistent through its mass. Together, these two consequences of folding regulate yeast activity, and help our dough stay on schedule. To perform a fold, start by wetting your dough spatula and hands with water.
Then, gently scrape around the edges of the bowl to prevent sticking, and make a clean fold possible. Without tugging, pull the side farthest from you up and towards you, and fold your dough in half. Give the bowl a quarter turn, then perform the same motion again. Give the bowl a half turn, and repeat the same motion.
Lastly, pull the unfolded side of your dough carefully up from the bottom, and pull it up and over to form a neat package, like so. All the while, allow the dough to stretch itself—your hands are just assistants.
Performing these motions too aggressively may tear the gluten, making the process counter-productive. The dough should now feel taught but pillowy, and have a spring to the touch. Also, you'll notice that the dough is far less sticky than before, mostly because gluten is AMAZING, and does all sorts of useful things with water and air. Re-cover the bowl and have a cocktail. Our second fold will be performed about half an hour later, when the creases from our first fold have melded together, showing us that our gluten network has relaxed and is ready to be re-stretched.
With this second fold we want to be very careful not to push too hard on our dough, or we might de-gas it and undo a lot of the work done by the yeast and ourselves thus far.
Don't shake the baby—every bit of gas counts. In the event you do squash your dough a bit, don't worry about it too much. Just be extra careful during shaping to treat your dough gently. These things take practice. You will still have delicious bread. Re-re-cover the bowl and have another beer, or two, cause it will be most of an hour before we disturb our dough again.
Check your dough after another 45 minutes or so. Wet your hand and gently push on the dough surface. Feels dense? Go watch the Daily Show, and come back in a half hour. More rising time is just fine so long as we don't just up and forget about it.
Feels really dense? Move it to a warmer part of your kitchen. The dough should feel like a waterbed, pillowy and with some spring, but your finger should leave a slight imprint. Is it there yet? You're ready to divide the dough, which is the first step towards shaping your very own loaves. To divide the dough, lightly flour the top with AP flour, scrape around the sides with your dough spatula to free it from the bowl and quickly flip the bowl upside down.
The dough should flop out in one large blob, and what was at the bottom of the bowl should now be on top. It'll also be really sticky. This is good, like so:. Just set your timer and let the machine do the work," says Calleo. Clear off some counter space, dust it with a little flour, put on a podcast or some good music, and you'll be just fine. The rise or "proof" is the time it takes to let your yeast grow and start breaking down, or fermenting, the flour in your dough. Then you must let your dough rise," says Calleo.
This is a very common mistake for beginners," says Davidson. How can you avoid it: "Your yeast needs time to grow and rise within the dough before it is baked. If you cut the rise time short, your yeast will die off before the bread can rise in the oven when being baked," says Calleo. So without giving it time, you will create a flat dull piece of bread as an end result, and nobody wants that.
Recipes can provide rough timelines, but that's it," says Davidson. There is nothing wrong with that, but it often leads to disappointing bakes. Since sourdough is naturally leavened, it is extremely important to have a mature, active sourdough starter that is rising and falling predictably before baking. Young or under-developed starters will result in poor fermentation and gummy, dense loaves. How can you avoid it: "Allowing your sourdough starter to fully mature, which takes at least one to two weeks if you've just made one from scratch," says Davidson.
How can you avoid it: "Allow your loaves to cool completely on a rack before storing or slicing. This will take several hours," says Davidson. Embrace it and just keep baking," says Davidson. How can you avoid it: Be patient. Great for soups, sandwiches, snacking, and every person in your household will love it. Back to Recipes Chicken slow cooker Veggie slow cooker See more.
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Back to Recipes Vegan storecupboard Vegan baking See more. 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. Not ready yet, so I set the timer for another two minutes and walked away.
I continued to do this until just two small blisters had formed at the top of two buns. I rushed them into the oven right away. Rising your bread dough just until blisters start to form is fine and a great way to tell when your bread is ready to go into the oven, but right as they just barely start to form, you need to hurry to get it into the oven. No distractions. If you walk away from it to answer the phone first, you could end up having too many blisters or too much gas in your dough, and it will flop just like mine did.
How long should it take? A lean, moist dough in a warm kitchen will probably rise in 45 minutes or less. A firmer dough with less moisture will take longer to rise. The important thing to keep in mind that setting a timer for your dough to rise should only tell you when to go check on the dough, not necessarily when the bread is ready to go into the oven.
Think of it this way: your yeast comes with its own thermostat, not a watch. Yeast is very sensitive to temperature; even a few degrees less in the kitchen can extend the rise time significantly. A change of 17 degrees will cut the rise time in half. A trick that we like to use to cut the rise time in half is putting the dough somewhere warm, like in the front of the car, in front of a sunny window, or on top of a warm kitchen appliance, like the fridge.
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