"Knox Graham" > wrote in message >...
> Hello,
> I recently came across my Grandmother's bread recipe. In addition to being
> VERY labor intensive, it calls for letting the dough rise three times.
>
> I'm wondering what the benefits would be to the three-rise method as opposed
> to the two-rise which I am using.
>
> It also calls for cake yeast, which I assume is all that was available at
> the time.
>
> If anyone wants the full recipe, I'll send it.
>
> All opinions/advice appreciated!
>
> Knox G.

It is interesting to see such recipe so that I can make a comparison
with my previous breadmaking methods.
I used to prefer such process for my breads than just doing single
fermentation and then proofing, due to superior result in bread
quality.
I also practice a multistage fermentation in making a really soft
roll and sweet dough items. IIRC that recipe I made can be considered
of a four stage to include the final proofing step.
From my observation such process enables to form lighter texture with
better taste and flavour. In addition the bread is more stable to
overproofing hence resulting in better bread volume.