On 5 Feb 2005 21:45:59 GMT, lid wrote:

Single rise == swifter production time, therefore less cost?
Longer rise ... better quality ? If so, why ?

Hi d,

My interests focus on naturally leavened breads rather than
those risen with commercial yeast. Typically, mine rise
once.

But, your comment above confuses two (unrelated) issues:

There is no inherent reason that a two rise process must
take longer. The speed of the rise (whether one or two) can
be controlled with temperature.

Beyond that, as is true for virtually all fermented foods,
bread that is made slowly (that is, at cooler temperatures)
tastes better than bread that is made quickly.

I am always intrigued by the many posts from people who are
delighted to discover that they can make bread more quickly
by proofing it "in the oven with the light on." Few seem to
be posting with delight when they discover that they can let
their bread rise more slowly in the basement producing far
better tastes and textures...

All the best,

--
Kenneth

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