The second proving has given the bread more elasticity, and made it harder to deflate the air. Second rises may add significantly to the total time it takes to complete a loaf of bread, but the step can be essential to achieving the taste and texture inherent to a number of popular breads.
Bread recipes typically call for two rises: The first is the “bulk” rise when the dough rises in the bowl, while the second rise comes after the dough has been shaped, like when a sandwich dough proofs directly in the loaf pan.
You can make good bread with a single or double rise. Single rising is quicker to make but requires more kneading. If you want to make a softer bread, it might be best to rise once. For more flavourful bread, a double rise is preferred.
Keep the dough closed for the duration of the proofing time according to your recipe. For example: 1-½ to 2 hours or until the dough has doubled in size for the first rise and 30 minutes for the second rise. Some recipes require two or even three proofs before baking.
If you don't let dough rise long enough then the bread will be dense, rubbery, and less flavorful. As the yeast ferments, it fills the dough with gas and gives the bread its airy texture. The flavors also come as byproducts of fermentation.
One of the advantages of fast acting yeast is that you can do just one rise so the dough can be mixed and kneaded, shaped and left to prove - though you can also follow the two rise method if you prefer. It is possible to leave bread dough to rise overnight.
Properly proofed dough will be much more consistent in structure, with a soft and fluffy interior, and larger, but more evenly dispersed air bubbles present in the crumb. Over proofed bread is likely to have a very open crumb structure, due to the development of excess CO2 during the proofing stage.
Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.
The second rise is shorter than the primary fermentation after the bread loaf has been shaped and panned; usually taking only about half the time of the first rise at room temperature, or shorter for smaller loaves and rolls.
Yes, you can let your bread rise overnight in the fridge. Keep in mind, though, you'll want the dough to come back up to room temperature before baking.
Generally, you should do it before rising, although you can knead the dough before and after it rises. Kneading is the process of mixing ingredients and developing strength in the finished product. After the first proof, you can perform this step to remove bubbles and spread gas on the dough.
Feel: Bread dough that has successfully risen/proofed will spring back slowly when poked and leave an indent. If it snaps back too quickly, it needs more time.
As for the texture, that will also get worse as the dough keeps rising. Proofing the dough for too long will often cause your bread to have a gummy texture. The bread will be gummy and it'll also crumble easily. You'll have problems with keeping it together and it'll be harder to eat than usual.
“The first thing that springs to mind,” Bertinet says, “is that your dough is probably too cold.” Or, put another way, the water you're using isn't warm enough. “It's vital you give the yeast a helping hand, otherwise it'll just slumber lazily,” he says, adding that your water/ flour/salt/yeast ratio is also crucial.
During the final proof, dough continues to rise until almost doubled in size for most breads, or even more for some other baked goods. When proofed at the proper temperature and environment, you'll see croissant dough triple in size and become light, fluffy, and jiggly.
If you want to let you dough proof for longer, try bulk-fermenting it in a cooler place, but don't allow it to go longer than three hours or structure and flavor may be compromised. For the workhorse loaf, a bulk proof of approximately two hours gives us the optimal balance of flavor and texture.
To “punch” the dough properly, simply firmly, but gently push your fist into the center of the dough. Then knead the dough a few times and reform the dough into a ball. Shape dough as desired and let rise again (proof) before baking.
The overworked dough will often feel tight and tough. This means that liquid molecules have been damaged and won't stretch properly, causing the bread to break and tear more easily. Conversely, a dough that is underworked will be harder to form into a ball shape.
The slap and fold technique is a method of building strength in high hydration doughs. Doughs with a very high percentage of water are notoriously sticky and difficult to work with, but the slap and fold technique uses that stickiness to its advantage to build gluten strength in the dough.
Overproofed is when the dough has rested too long and the yeast has continued making carbon dioxide while the strength of the dough (gluten bonds) have begun to wear out. The dough will look very puffy, but when you touch it or move it you may notice it deflate or sag.
You'll end up with a loaf that doesn't expand or bake well, and that is also misshapen and very sour. While some people (including us) like that biting flavor, others may find it too sour. Mistakes are inevitable when it comes to proofing bread, but there's no need to throw out dough if it proofs too long.
A universal temperature that works well for a wide variety of breads is 81°F (27°C). If you love simplicity, just set the Proofer to 81°F and know that it will work well for most breads.