No Knead Bread Resepti? - Herkullisia reseptejä

Contents

1 Should I stretch and fold no knead bread?
2 Can you let no-knead bread rise too long?
- 2.1 What happens if you don’t stretch and fold?
3 Can you use milk instead of water in no-knead bread?
4 Why do you let bread rise twice?
- - 4.0.1 How do you increase the softness of bread?
  - 4.0.2 Does dough get softer the more you knead?
5 What happens if you don’t knead dough long enough?
6 Does letting bread rise longer make it fluffier?

Should I stretch and fold no knead bread?

How to make this no-knead bread even quicker – Longer fermentation and/or proofing give bread better flavor and vice versa. But, sometimes we are in a rush and need make bread fast. Freshly baked bread that may not have all the flavor it could have is way better than no bread at all, right? You can easily shave off another hour or even two by doing these two things:

Use warm water when mixing the dough
Ferment and proof in the oven with the light on (stretch and folds every 20 minutes)

This will make the quickest no-knead bread but I guarantee you, it will still taste great and blow the socks off your friends who will try it.

600 g all-purpose flour (about 4 cups using ‘scoop and sweep’ method; King Arthur brand recommended)
450 g water (2 cups, room temperature)
21 g honey (1 Tbsp)
12 g kosher salt (two tsp)
3 g SAF Gold instant yeast (1 tsp)

Add the water and honey to a large bowl and mix until the honey is dissolved.
Add the rest of the ingredients and mix by hand, squeezing the dough between your fingers, until a sticky homogeneous mass is formed. Cover the bowl with a plastic wrap and let rest for 1 hour.
After one hour, perform stretch and folds every 30 minutes over the next one and half hours. Let the dough continue its fermentation for additional one and a half hours or until it doubles in size.
Shape the dough in a ball and transfer to a proofing basket dusted with a 50/50 mix of all-purpose and rice flour, seam side down.
Cover with a piece of paper towel (this will prevent sticking of the dough to the plastic wrap), then with a plastic wrap. Let proof for about 60 minutes or until the dough passes the finger test (see post for details). The dough will increase in size about one a half times or so.
Meanwhile, place a baking stone and a steam pan in the oven (see notes). Preheat the oven to 500F. An hour of preheating is recommended.
Turn the bread over on a piece of parchment paper. Score on top and place in the oven using a pizza shovel. Be careful opening the oven, it will be full of hot steam. Spray the walls of the oven with a bit of water (gentle mist) to re-create some of the lost steam and close the door.
Immediately drop the temperature to 450F and bake for 25 minutes.
Remove the water pan from the oven, turn the bread 180 degrees and leave the door cracked open. You can use a wooden spoon for that. Bake for another 25 minutes.
When the baking is done, remove the bread from the oven and place on a cooling rack. Cool for 1 hour at room temperature before slicing.

The steam pan is a bread pan with a rolled up kitchen towel inside and filled with water. As the oven preheats, the water will heat up and start boiling. The kitchen towel will ensure a slow and steady steam release during baking. I position the steam pan below the baking stone and to the side.

Nuts and seeds are a great addition as well. Made this bread with 60% all-purpose flour, 32.5% whole wheat and 7.5% rye flour. The taste is richer, more flavorful. You will get a less pronounced oven spring, and less open, yet still very airy and soft crumb. I like this variation a lot. The other loaf is of the same composition, but I added a handful each of toasted sunflower seeds and walnuts. Loved it with my morning Americano, Update November 6, 2019 This loaf is 75% all-purpose, 20% whole wheat and 5% rye flour. I mixed the ingredients too late in the day and finished bulk fermentation only around 10PM. As a result, I shaped the dough, placed in a proofing basket, covered and refrigerated overnight.

This technique is called ‘cold retarding’, I use it for my French baguettes, sourdough bread and more.
In the morning, I let the dough warm up for 90 minutes at room temperature, while I was preheating the oven, then baked as usual.
There is quite a bit more flavor development due to cold retarding.
The taste is just a touch sour, in a way like sourdough bread.

Another great loaf that would sure put a smile on any bread lover’s face.
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What is the point of no knead bread?

Method – According to one version of the method developed by New York baker Jim Lahey, as described in his book My Bread, one loaf of the bread is made by mixing 400 g (approximately 3 cups) bread flour, 8 g (approximately 1¼ teaspoons) salt and 1 g (approximately ¼ teaspoon) instant yeast with 300 mL (approximately 1 1/3 cups) cool water to produce a 75% hydration dough.

Ingredients	Grams	Baker’s %
Flour	400	100%
Salt	8	2%
Instant yeast	1	0.25%
Water	300	75%
Formula	709

The dough is allowed to rise, covered, for 12 to 18 hours until doubled in size and covered with bubbles, then scraped onto a floured surface, given a few folds, shaped, then allowed to rise, covered, for another hour or two. It is then dropped in a pot that has been preheated in an oven at 450 °F (232 °C).

The bread is baked in the covered pot for 30 minutes and, with the lid removed, for another 15 to 30 minutes until the crust is a deep brown, then removed from the pot and allowed to cool for an hour.
The method uses a long rise instead of kneading to align the dough’s gluten molecules with each other so as to produce a strong, elastic network, resulting in long, sticky strands.

The automatic alignment is possible because of the wetness of the dough, which makes the molecules more mobile. Wet doughs, which use a water weight of about 75% that of the flour (hydration), require more salt than conventional doughs, about 2% of the flour weight.
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Should you punch down no knead bread?

What happens if you knead no knead bread? – It will resemble a brick. Jokes aside though, the dough will be incredibly dense and it will take forever to cook. Back to what we talked about above though. Regular bread recipes, that require kneading, also have about 8x the yeast in them.

All that extra yeast makes the bread rise faster and allows for kneading of the dough to speed up the gluten process.
Also, in regular bread recipes, after the rise, you have to “punch down” the dough to release the gasses in the bread.
This results in the final product having many many more smaller “bubbles” in the texture of the bread.

No knead bread relies on the long fermentation process and gaseous bubbles that are formed during that process, making it a much more delicate bread to work with. Unlike regular bread, you do not want to “punch it down” and release the gasses trapped inside.
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Why is my no knead bread tough?

No Knead Bread Solutions, Dutch Oven Bread Tips, Jenny Can Cook | Jenny Can Cook

Questions about your no knead bread or rolls? These notes should help My dough didn’t rise.

No knead dough doesn’t rise like standard yeast breads, it only puffs up and gets bubbly. It will be a little bigger after the resting time but don’t look for a much larger volume.Your yeast may not be fresh and should not be used past the expiration date. Even with a good expiration date, yeast has a short shelf life once a package is opened. Even with the small packets, once it’s opened, yeast should be tightly sealed and kept in the freezer, not refrigerated.Your water may have been the wrong temperature. For the faster method, hot tap water is usually around 125 to 130°F. Anything hotter than that is too hot. And boiling water is definitely out. For the overnight method, cold to room temperature water works.You changed the recipe. It’s best to follow the recipe exactly for the first time. That way you know it works. Don’t change the recipe the first time, paying attention to every detail. You can get creative later on.

My dough was too dry.

You did not aerate your flour before measuring. Flour always settles in the bag or container and must be aerated before measuring; otherwise, you will be using too much flour. To aerate flour, using a large spoon or spatula, stir the flour around to incorporate some air. To see a short video on how to aerate flour, You measured the flour incorrectly. To measure flour, use a flat-topped measuring cup, gently spoon the aerated flour into the cup until it’s mounded above the rim and level off the excess with the back of a knife. Do not tap the cup or the container of flour.You changed the recipe or used whole wheat flour.

My dough was too runny.

You used too much liquid or not enough flour. Use a cup specific for measuring liquids, have it on a flat surface and view it at eye level to make sure your liquid is at the correct line.You sifted the flour before measuring, which would cause you to use less flour than required. Never sift flour before measuring unless specified in the recipe. You should only aerate your flour before measuring. (see my on how to aerate flour)You changed the recipe.

My bread wasn’t cooked inside.

Your oven (and pot) were not preheated long enough. Use an oven thermometer to make sure your oven has reached 450°F. It can take over half an hour.You sliced it too soon. After bread is removed from the oven, it will continue to cook inside. It’s best to let it cool completely before slicing (I know it’s hard to wait!)

My bottom crust was too hard.

Your pot was too close to the heat. Try raising the oven rack so the bottom is not as close to the heat.Your oven may be hotter than you think. Use an oven thermometer to assure your oven is the proper temperature.Try a slightly lower temperature by preheating to 450°F but lowering the temperature to 425°F to bake.If using a black cast iron pot, try another one that is not black.Do not bake any longer than indicated.

I don’t have a Dutch oven. I have only made this bread in an enameled cast iron Dutch oven (Le Creuset) but other people have commented that they had success using:

a glass pyrex dish with a lida stainless steel pot with a lida stainless steel pot with foil on top and the original pot lid over the the foila clay bakera springform pan with an aluminum foil topa pizza stone with a stainless steel bowl as a coverseveral people posted here that they used a black cast iron pot with a lida roasting pan with a tightly sealed foil heavy duty topa heavy soup pot with a lida corning dish with a glass lida Romertopf clay pota crock pot bowl with a lidtwo nonstick bread pans, no parchment paper – put the dough in one of the bread pans, flip the other pan upside down over the first pan and put binder clips on the two ends to hold the pans together.an oven-safe stoneware insert (removed from a slow cooker) with a cookie sheet over it as a lid.a cast iron skillet and foil as a lid2 1/2 quart corning ware casserole.

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Keep in mind that any lid must be tight fitting because you need to create steam inside the pot and the lid should have an oven-proof handle (not plastic). Your pot will need to hold at least 3 quarts but 5 to 6 quarts is most common. Or You can make my No Knead Ciabatta Bread or No Dutch Oven Bread – they both bake on a pan, no Dutch oven needed.for the recipes. My parchment paper stuck.

If your parchment paper stuck it’s from using an inferior brand. Reynolds brand will never stick. If you can not get Reynolds brand you need something to lift the dough and place it in the Dutch oven. You can try using a well floured kitchen towel to transfer the dough, letting the dough roll off the towel into the hot pot. Do not leave the towel in the pot, only use it as a means of lifting the dough. Do NOT use wax paper in a hot oven. It will melt onto the bread and it will be ruined. I don’t use a towel because my dough always sticks to the towel. Parchment paper makes the job super easy but inferior papers can stick. I always use Reynolds brand – it never sticks.

I don’t have parchment paper.

You can make no knead bread without parchment paper. Parchment is the easiest way to lift the dough and place it into the hot pot.Another way is to place the dough directly into the (ungreased) hot pot. You have to be careful because the pot is very hot.Some recipes use a floured towel to rest the dough and you would use the towel to transfer the dough into the pot, letting it roll off the towel in to the hot pot. For me, the dough usually stuck to the towel, even though it’s floured, so I switched to parchment paper.

Can I add extras to the dough and when should I add them?

You can add a lot of extras to your dough at the very beginning when you first mix it up.I have added nuts, raisins, sugar, caraway seeds, 10-grain cereal, oats, and olives. You can see all my variations in the Breads category.Other commenters say they have added: cheese, rosemary, Italian herbs, crushed garlic, garlic powder, blueberries, cranberries, honey, cinnamon, molasses, jalapeno peppers, olive oil, sun dried tomatoes, maple sugar, and “Everything But The Bagel.”

Can I double the recipe? A helpful woman named Marion says yes. “I doubled everything, flour, yeast, salt and water. Used 5 quart Dutch oven. It was a little tricky getting the folded dough into the paper basket but otherwise smooth sailing! I’ve seen this question up here many times and no one has answered it, so that made me think it might be a no-go but actually it’s great.” (Thank you, Marion) I live at a high altitude.

Flour must be aerated before measuring because it often settles in the bag or container making it heavy and compact, resulting in too much flour being measured. Aerating basically means fluffing it up and is not the same as sifting. Flour should not be sifted before measuring unless the recipe states to do so. Sifting will result in too little flour being measured.If you dip into flour without aerating, you will be getting too much flour and your dough will be too dry. To aerate flour you simply stir it around with a spoon before measuring. To see a short video on how to aerate flour, After aerating, be sure to use a flat-topped dry measuring cup. There are two ways to measure the flour: 1) Scoop & Level – Gently scoop the flour up with a spoon and sprinkle it into your measuring cup until it’s mounded above the rim. Do not tap the cup or the container of flour. Finally, level off the excess flour with the back of a knife.2) Dip & Level – Gently dip your measuring cup into the flour until it’s mounded above the rim and level off the excess flour with the back of a knife. Sources vary but in my kitchen, a cup of flour weighs between 4 1/2 and 5 ounces.

Can I make it with Gluten-Free flour?

Well. you can make it with gluten free flour but you may not like it. I tried it and the loaf was smaller and more dense and chewy, without the traditional big holes and it didn’t taste anything like the original recipe. I tried it once but nobody wanted to eat it.

Can I make it with Sourdough Starter?

I’m sorry I have no experience with sourdough starter but there are many comments from those who have used it.

Don’t you need sugar to feed the yeast?

No. You do not need sugar to activate the yeast. This is a half-true old wives tale left over from when yeast wasn’t preserved as well as it is today.

Doesn’t hot water kill the yeast?

No. Hot water does not kill yeast but boiling water will. Today’s yeast is more sturdy and accommodating than years ago and can tolerate water or liquid up to 130°F. The killing point for yeast is 140°F. (average tap water comes out at about 120-125°F – my tap water is 127°F)

What size Dutch oven do I need?

The ideal size of Dutch oven for no knead bread is 5 or 5 1/2 quart. I make mine in a 5 1/2 quart enameled Dutch oven but I have also made it in a Dutch oven that measures 3 1/2 quarts.

A Final Note: If you have followed my recipe exactly with no changes at all and it doesn’t look right before baking, don’t make adjustments to try to “fix” it. Trust the recipe, don’t change anything and continue as directed. You may be surprised that it turns out after all. : No Knead Bread Solutions, Dutch Oven Bread Tips, Jenny Can Cook | Jenny Can Cook
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Can you let no-knead bread rise too long?

Comments keep rolling in each week for our Jim Lahey’s Basic No-Knead Bread post, Some of you are baking pros and others have never baked a loaf of bread in your life. Hundreds of you have tried this recipe and have come to the same conclusion: this is some seriously delicious bread, I love reading your comments and hearing about your bread-baking success in the kitchen. Here are a few examples: I did it! It’s sitting on my counter crackling right now. It’s beautiful! Besides my kids, it’s the prettiest thing I’ve ever made! – Kristen C.

I just adore this recipe and how versatile it is! We had guests for dinner and they ate it all!! – Stephanie Thanks for making a baking idiot look like a master.
Tim We managed to let it cool before slicing.
It is absolutely delicious – we love the chewy texture, and the crust is wonderfully crunchy.

It’s now wrapped in a towel on the counter, and it’s about all I can do to stay out of the kitchen! – Mary C. I entered a loaf of this bread in our local county fair (along with sheep) and WON!! Not only did I win, but a gentleman (also entering his sheep) won the same award for the exact same bread!!! – Adrienne Ok, so yeast scares me, never made bread but thought I’d give this a go.

Forgot to mix dry ingredients before adding water. Due to family tragedy, dough sat out for 24 hours. By the time I got around to baking it I was so tired that I only let it rest for 11/4 hours. Only had Pyrex to bake it in All that and it still came out great. Cooling on rack now.1 plain, 1 cinnamon raisin.

Smells great, can’t wait to try. Apparently, you can not kill this bread! – Debbie I just made this it is AWESOME! So very easy. the hardest part was waiting for it to cool enough to cut! We are big bread people & very picky. this tops the list! – Valerie Let me just preface this comment with my bread-baking skills: They’re nonexistent.

I’ve ruined everything from breadsticks to cinnamon rolls before no matter how easy they seemed.
This is the FIRST bread recipe I’ve ever tried that’s ever actually baked looking anywhere near the recipe.
It turned out beautifully.
Robyn I just made this tonight and I have to say.I CAN’T BELIEVE IT IS HOMEMADE.It is the best bread I have ever made.

– Sarah No-knead bread plays well with amateur bakers so do not be intimidated by the steps. This recipe is really forgiving (a.k.a. hard to mess up). Even if you let it rise too long or add too much water, odds are, you are still going to end up with a good loaf of bread.

I would recommend following the directions closely the first time you try this. With practice, you will start to develop a feel for how it should look, smell, and taste. Variations of ingredients, temperature, and technique could all affect your dough. It is much better to go by smell and sight than get stuck on exact times.

Adjust moisture levels, rise times, and bake times if needed. Below, you will find answers to some of the most frequently asked questions out of the 400+ comments we have received so far. Basic No-Knead Bread FAQ’s: Q: Help! My dough is too wet. What do I do? A: This recipe will make a wet dough. You can add flour, a tablespoon at a time, until it reaches the correct moisture level. Q: Help! My dough is too dry. What do I do? A: Add water, a tablespoon at a time. Also keep in mind that the dough does hydrate as it rises. Q: Do I need to oil my Dutch oven? A: No, you don’t. The high heat will create a crisp crust around the bread, similar to searing a steak.

I have had three loaves stick; I believe it was from not pre-heating the pot for the full 30 minutes. If a loaf sticks, it is frustrating. Just run a plastic knife around the outside of the bread, working it in at an angle to release the loaf from the pot. Then turn it upside down and shake vigorously until the loaf pops out.

It always does, though you may break a sweat in the process. If you consistently have issues with the bread sticking in the pan, pour 1-2 tablespoons of olive oil into the pre-heated Dutch oven and spread it around quickly with a paper towel before dumping the dough into the pot.

Q: Is there any way to cut the salt without risking the integrity of the bread? A: From Frugal Living NW readers: “I use either salt substitute – potassium chloride (KCl) or the Lite Salt which is half sodium chloride and half potassium chloride. Both work equally well.” and “I don’t use salt, and it is awesome! Use herbs — rosemary, basil, whatever, they all come out good!” Q: I don’t own a Dutch oven.

Can I use a different pot? A: Any heavy, ovenproof lidded pot rated for high heat will work. Readers have reported success with glass and clay pots. Some creative readers have even used a cookie sheet over a pot as a lid! Q: Can I add in any additional ingredients? A: Go for it! Add additional ingredients to the dry flour mixture before adding the water.

2 T. tomato paste, 1/4 c. Parmesan cheese, 1/4-1/3 c. basil 1-3 T. brown sugar, sugar, or molasses cinnamon & raisins grated cheese 1/3 c. honey, 3/4 c. chopped walnuts, 3/4 c. Craisins, orange zest 100% whole wheat, while exchanging 1/4 c. of flour with 1/4 c. vital wheat gluten for rye bread: use a 1:2 ratio. (1 c. of rye for every 2 c. of regular flour). Optional: add 1 T. caraway seeds for richer bread: 6 T. buttermilk powder

Q: I live at a high altitude? Do I need to make any adjustments? A: Nope! Your dough will probably rise faster, but other than that proceed as written. Q: The exterior of my bread turned out crispy and the interior turned out chewy. There are lots of big holes.

Did I do something wrong? A: Sounds like you did everything right! This type of artisan bread will have holes in the interior and a thicker, chewier crust. ( In Lahey’s book, his crusts are dark and almost charred looking.) To “fix” this problem would take away what makes this bread unique. That being said, as long as the interior temp is at 200 degrees and the crust is a nice golden brown, pull it out of the oven.

Try decreasing your baking time a bit. I also wonder if a sheet of foil under the pot would give you a lighter bottom crust? If that still doesn’t meet your expectations, try a different recipe, like this one for hamburger buns (make in any shape you want) that will give you a thin crust and soft, light interior.

Q: Can I use a smaller (3-5 quart) Dutch oven or ovenproof pot? A: If you are working with smaller pots or appetites, just cut the ingredients in half. Follow the mixing and rising steps as written. Bake at 425 for 30 minutes, remove lid and bake for another 15-30 minutes (until internal temp is 200 and it’s golden brown).

Q: Can this bread be frozen? A: Yes! Bake the bread as directed, cool it, wrap it in foil, then slide it into a reusable plastic bag. The trick would be finding a big enough bag Maybe cut the recipe in half if you want to freeze it? Then just slide the foil-wrapped loaf into a hot 350-degree oven until it is heated through. If you have mastered this basic bread, you need to check out the other recipes in My Bread: The Revolutionary No-Work, No-Knead Method by Jim Lahey. Lahey has also come out with a book on pizza! Be still, my carbo-loving heart. My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home is on my Amazon wishlist as we speak. This post may contain affiliate links. See the disclosure policy for more information.
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What happens if you don’t stretch and fold?

A photo tutorial of the stretch and fold method for sourdough bread. This no-knead technique is the most popular for sourdough, and very easy. The stretch and fold method is the most common for a reason – it’s easy for just about everyone, and doesn’t require any special equipment. Stretching and folding is what replaces kneading in many sourdough recipes. Stretching and folding helps activate the gluten in wheat flour, making it easier to work with and shape.

If you skip stretching and folding, chances are you will end up with soggy dough that doesn’t hold its shape before or during baking.
Developed strands of gluten help hold the bread together as it bakes, and contributes to a strong upward rise (called oven spring) rather than spread during baking.
Some recipes, like this overnight rye sourdough, don’t call for any stretches and folds.

For lower gluten breads, the stretching and folding process can be less effective or even unnecessary, however, most of our loaves here on BAKED call for at least a few rounds. Continue reading our basic stretching and folding technique with simple step-by-step photos! Jump to:

Method
Tips and Notes
Water vs Flour

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Can you use milk instead of water in no-knead bread?

How much milk should you use in bread dough? – Milk can be used to replace all of the water in the recipe or you could just replace part of it to make the bread softer while keeping the bread a bit lighter than it would be with all milk. If you’re looking to make a milk loaf, then use all milk to replace the water element of the recipe.

I like to use half milk and half water for bread rolls and burger buns, because that way you get a lighter fluffier roll which is still soft inside and out.
You may find that milk bread has a much heavier feel and it’s more filling than bread made with water.
Milk bread also has a sweeter flavour because of the natural sugars found in milk.

In this case, it’s probably not a good idea to add additional sugar to the dough because it will produce bread which is very sweet.
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How do you keep no-knead bread fresh?

– I bake three no-knead mini boules and store one in a zip-top plastic bag, one in a drawstring cloth bag, and one tightly wrapped in foil, all at room temperature. Predictably, 24 hours later the boules stored in plastic and foil have lost their crunchy crust but remain soft overall.

The bread in the cloth bag is a different story: rather than crunchy, its crust is beginning to harden, while its interior is drying out.
These results make sense.
Plastic and foil, both being airtight, trap any moisture migrating from the bread’s interior, keeping it soft (including the crust).
Cloth, being breathable, retains less moisture; the disappointment is that this doesn’t translate into a crispy crust, but rather a hard one.

So if you want to store bread for a day or so at room temperature, plastic or foil (rather than cloth) is the way to go. The takeaway: If you’re storing bread for a day or two at room temperature, plastic or foil (rather than cloth) are the best options. Our extra-large all-purpose bread bags are ideal for your biggest boules, three sandwich loaves, or a double or triple batch of rolls. Single bread bags are perfect for sandwich loaves or multiple baguettes, while double bread bags easily handle larger loaves or a batch of rolls. Like our bowl scraper, 9″ x 4″ pain de mie pan, and parchment, these bags top my list of bread-baking must-haves. An exception to the general practice of wrapping bread for storage is large, heavy boules (round loaves). These can be stored for a couple of days unwrapped, cut side down on the counter. No wrapping means their crust will stay relatively crisp. A round loaf has less surface area than a longer loaf, limiting moisture evaporation.
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Why is my homemade no knead bread so dense?

Why is my bread so hard? – If your bread is hard, it’s likely because you overbaked it. Bread should be golden brown on the outside and cooked through, but not too dark. Additionally, make sure you’re not using too much flour. Too much flour will make the bread tough and dry. Finally, check to see if the dough was given enough time to rise. If it wasn’t, the bread will be dense and heavy.
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How do you know if no knead bread has risen enough?

Physically test your dough with the poke test – “Don’t be afraid to touch your dough!” Maggie advises. “When ready, it should feel a bit elastic and have some bounce to it, but it shouldn’t feel dense or stiff in any way.” What bakers call the “poke test” is the best way to tell if dough is ready to bake after its second rise. Kristin Teig The poke test is especially helpful for free-form breads like cinnamon rolls, “If the dough has risen too long, it’s going to feel fragile and might even collapse as you poke it,” says Maggie. If this is the case, there’s a chance you can save your dough by giving it a quick re-shape.

Learn more about this fix in our blog on saving overproofed dough, This method works with dough in many forms: pan loaves, free-form loaves, rolls, pizza, and more. Start poke-testing your dough toward the beginning of the rise-time window specified in the recipe. If the temperature and humidity in your kitchen are high, it’s likely your dough will rise faster than you expect.

On the flip side, expect longer rise times when the air is cold and dry. Either way, testing early is better than missing your ideal window.
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Why do you let bread rise twice?

Amateur bakers quickly learn that making bread is a waiting game. Depending on the recipe and type of yeast used, rising alone can take anywhere from three to 24 hours, meaning that a lot of a baker’s energy goes toward keeping an eye on towel-covered dough.

The entire process results in something delicious, but can potentially overwhelm first-timers who aren’t prepared to spend the afternoon worrying about whether their loaves have doubled in size.
Understandably, home bakers might wonder why some breads spend so much time rising.
More to the point, why do some loaves need to rise a second time at all? The answer has a lot to do with how bakers achieve the desired texture for different types of loaves.

Rising, or proofing, is the process by which yeasted breads achieve their structure and height. When active, yeast converts sugar and other foods into gas, which is then trapped by the dough. The same process can be observed in sourdough starter, which tends to rise in volume after it’s been fed.

The gas bubbles created during the first rise create the types of loaves known for their craterous holes. Breads like this garlic-thyme focaccia, for example, are usually only given one rise; English muffins, too, derive their nooks and crannies from a single rise. Breads with a tighter, smoother crumb structure require a bit more help from the baker, however, which is why the chef is next instructed to push out all the gas that the yeast has just put into the dough.

Braided Lemon Bread image Credit: Aaron Kirk; Prop Styling: Christina Daley; Food Styling: Emily Nabors Hall By deflating — or punching down — the dough after the first rise, the baker is allowing the yeast to move to areas where more sugars are available. The yeast can then repeat the same process during the second rise and create more gas to be trapped in the dough.

Because the yeast has already exhausted some of the dough’s food supply, it won’t be as energetic and will create much smaller air bubbles.
Those smaller bubbles will allow for a texture more suited to sandwich bread, however, and will result in hardier bread.
After a second rise, bakers can finish up beautiful loaves like this rich chocolate babka or this salt-rising bread,

Some recipes demand a third rise. This white bread, for example, credits its softness to its additional proof. Most recipes stop at the second, however, so as not to fully exhaust the yeast, which continues to contribute to rising while in the oven. When going through the rising steps, it’s important not to overproof your bread.

After the first rise, most experts recommend pressing a finger into the dough. If it holds its shape, then it’s ready for the next step. After the second rise, however, a baker is looking for the dough to spring back at her slowly when she pokes it. 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. By understanding how the rising process affects dough, bakers can better choose whether they want their bread to rise, and how many times it will need to do so to achieve the end result.
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How do you increase the softness of bread?

Pillow Soft – Most of the time the interior of breads will be soft, while the crust is well crusty. The crust will become dark and crispy as the heat penetrates the bread. The heat will evaporate the water from the exterior, browning the proteins and caramelize the sugars and starches.

All these factors play into a crispy crunchy crust.
But like i said above we don’t always want a crispy crust.
Sometimes we want a softer crust, and it is possible to achieve this in a few different ways.
The first way to soften breads is to add fat somehow.
Liquid fats are your best bet from sandwich breads or soft rolls.

It could be as easy as replacing some if not all of the water in the recipe with whole milk. Be aware that this will also change how much the exterior will brown as well. In short the added protein and sugars will make the bread brown more. I would suggest staying away from butter unless you are making brioche.

Solid fats will also become solid as the bread cools and can sometimes make for a stiffer bread until toasted. Vegetable, nut, and or seed oils all work great for this. While there is no exact ratio since every bread is different. When using oils do not replace the water with oil like you would with the milk.

Leave the amount of water the same as the flour needs it. If you do want to add oil to your recipe you can begin by adding 5% of the total weight of the flour and adjust from there in your testing. The second way is to replace the sugars in a bread with liquid sugars.

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Glucose syrup, honey, or agave work great. Glucose syurp and these other liquid sugars are known as invert sugars. Invert sugars are less prone to crystallization. This will then keep the crust soft and flexible rather than hard and crispy because the sugars are not setting on the surface. Lastly, Sodium Stearoyl Lactylate is an ingredient that helps emulsify the water and fats in a bread to make it last longer before it goes stale.

It also provides a softer crumb and better volume to any loaf you create. With all these tips you should have no issue making any bread or roll softer.
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Does dough get softer the more you knead?

Best Way to Knead Dough – There are a few ways to knead a bread dough but the most tried and true method is to use your hands. Kneading a dough by hand will give you the most control over the dough. You will be able to feel the firmness of the dough along with the texture. You can easily adjust the dough as well, adding more flour if the dough is sticky ( more on that here ), for example.

To knead dough by hand, one should push the dough down and forward then fold the dough over itself and repeat. Once the dough is soft, silky and springs back to the touch, the dough is done! Another, very easy method of kneading dough is to use a bread machine, Most bread machines are programmed to mix ingredients and knead the dough for you which makes them an almost fool proof method of kneading.

However, bread machines are limited in the kind of bread they can make so not all doughs will work in these convenient kitchen appliances, Many people opt to use a stand mixer to help knead dough, Most mixers come with a dough hook (like this Cuisinart mixer) that is designed to knead dough and mimic the hand kneading method.
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What happens if you don’t knead dough long enough?

Under Kneading – If you peter out and don’t knead your dough enough by hand, or if you don’t allow it enough time in your mixer, the dough will lack strength. It is a tell-tale sign of not enough kneading if your bread dough cannot hold its shape or acts listless and fails to inflate.
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Does letting bread rise longer make it fluffier?

Does Rising Bread Affect Its Texture? – For a fluffy bread texture, the key is to let the bread rise long enough. Now, you may be wondering ” how long does it take for bread to rise ?” The short answer is that it depends on the temperature of your kitchen.

For bread to rise, yeast must be activated, and yeast is very sensitive to temperature. For an easy way to tell if your dough has risen enough, don’t look at the timer. Instead, thoroughly examine how your bread looks and feels. If your bread has adequately risen, it will look soft and bloated. Another way to tell is if when you lightly touch the dough, your finger leaves a mark.

If your bread is not ready, the mixture will slowly spring back into place after touching it. This suggests that your bread has not risen enough and cooking it will create a flatter, more chewy-textured bread.
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What happens if you rest the dough rise too long?

What happens if you let pizza dough rise for too long – Pizza dough that has been left to rise for too long, or has been over-proofed, can potentially collapse. The gluten becomes overly relaxed, and the end product will be gummy or crumbly instead of crisp and fluffy. It can also effect the taste, because the sugars in the dough have been consumed by the yeast it can have a sour or off taste.
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Can I leave bread to rise all day?

Proving Bread Overnight Hello, Asked by mikehonour. Answered on 29th April 2011 I was just wondering whether you can leave bread made with fast acting dried yeast to prove over night? Fast acting (or instant yeast) is the type of yeast that comes in very fine granules and is stirred directly into the flour, rather than being mixed with warm water and a little sugar to activate it before using.

Usually when making bread with fresh or regular dried yeast you mix and knead the dough, leave it to rise then knock it back (deflate the risen dough by light kneading), shape it and leave it to prove (a second period of rising) before baking.
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. This needs to be done in the refrigerator to prevent over-fermentation and doughs with an overnight rise will often have a stronger more yeasty flavour which some people prefer. However we would suggest that this is really only useful for the first rise if using the two rise method.

When bread is being proved before baking you do need to monitor the rising of the dough to make sure that it is baked at the correct point – when the dough has risen enough to be slightly puffy and if you press the side with your finger it should leave a small indent. If the dough is left longer it will over prove (the gas bubbles in the dough become too large) and when the loaf is baked it is less likely to rise in the oven and it is also possible that it will become mis-shaped on baking as some of the gas bubbles may be so large that they over-expand with the heat of the oven and then collapse.

If you are short on time then you can use fast acting yeast to do just one proving rise – in warm conditions it should take less than an hour. If you are looking to have freshly-baked bread in the morning then you can always make rolls or smaller loaves (such as a plaited loaf or a ciabatta-shaped loaf) the day before (using a one or two rise method) and part bake them, then finish them off in the following morning.

After proving bake the rolls at the temperature in your recipe for 2/3 of the recommended baking time. Cool the rolls and store in an airtight container overnight then bake (at the same temperature) for the remaining time the next day. For example if your recipe suggests baking rolls at 200c (400F) for 20 minutes then bake at 200c for 12 minutes for the first baking and at 200c for 8 minutes the following day.

If the rolls are glazed then still glaze them at the point recommended in your recipe. : Proving Bread Overnight
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Can you do too many coil folds?

Frequently Asked Questions – Are coil folds only for high hydration dough? Coil folds are better suited to higher hydration dough. You will find it hard to perform coil folds on a lower hydration dough because it won’t have the elasticity necessary for the dough to fall under it’s own weight.

How many times should you coil fold or stretch and fold? Generally 4 to 6 sets of stretch and folds should be sufficient (4 folds in each set).
Similarly, 4 to 6 coil folds should be enough to develop the gluten in a higher hydration dough.
Can you use coil folds to shape sourdough? No, you don’t use coil folds to shape sourdough.

Coil folds are used to develop gluten in sourdough thereby strengthening the dough. Is it better to stretch and fold dough in a bowl or on the counter top? It honestly doesn’t matter. It can be less messy to do it in the bowl as any dough residue stays contained.
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Should I roll out first or stretch?

When and how to foam roll – Maybe foam rolling is part of your weekly workout routine. Or, maybe you only foam roll when you start to feel that nagging muscle pain flare back up. But, even when you do finally get around to foam rolling, are you doing it correctly? “Since foam rolling can help prevent myofascial adhesions from forming as you build new muscle, I recommend that you foam roll at the end of any workout,” says Wonesh.

Use your foam roller right after your workout — before stretching. Be sure to foam roll the muscle groups you used during your workout, as well as the ones above and below these muscle groups. Foam roll each muscle group for about one minute, making sure not to exceed two minutes on a particular muscle group. As you’re foam rolling, make sure the muscle you’re targeting is extended and in a stretch. Your pace while foam rolling matters less than making sure you’re rolling through the entire muscle.

“For instance, after a lot of jumping and squatting, your glutes, quads and hamstrings likely got a pretty good workout,” says Wonesh. “In this case, you’ll want to be sure you’re foam rolling each of these muscles for about a minute, but you’ll also want to roll your lower back and your calves as well.

Wonesh also recommends making sure that you’re stretching through the muscle group you’re foam rolling.
For example, if you’re foam rolling your calf, be sure your toe is pointed and leg extended.
If you’re unusually sore the day after foam rolling, you may have foam rolled too long or too aggressively.

Make sure you aren’t foam rolling a particular muscle group longer than two minutes, which may mean setting a timer to help keep you from overdoing it.
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How many times should you fold bread?

How many sets of folds are needed? – There’s no single answer for how many sets your dough needs. If you hand-mix your dough, two to four sets should do it. Of course, the type of flour and hydration in a recipe also play a big role in answering this question.

Generally, the slacker the dough, the more folds we’ll need to sufficiently strengthen it. After I perform a set of stretches and folds, I like to make a judgment call: was the dough hard to stretch out and fold over? If so, I likely can omit future sets of folding and let the dough rest for the remainder of bulk fermentation.

Was the dough still slack and extensible? If so, I might do another set and reassess afterward. Also, there are many doughs for which folding might not be necessary. For example, with a 100% rye bread, you can likely skip folding because the gluten properties in rye don’t strengthen the same way that wheat gluten does.
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How do you know if no knead bread has risen enough?

Learn more about this fix in our blog on saving overproofed dough,
This method works with dough in many forms: pan loaves, free-form loaves, rolls, pizza, and more.
Start poke-testing your dough toward the beginning of the rise-time window specified in the recipe.
If the temperature and humidity in your kitchen are high, it’s likely your dough will rise faster than you expect.

On the flip side, expect longer rise times when the air is cold and dry. Either way, testing early is better than missing your ideal window.
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Raino Palmu