On 2018-06-09 1:58 PM, Terry Coombs wrote:
> On 6/9/2018 12:15 PM, Ophelia wrote:
>>
>>
>> "Julie Bove"* wrote in message news >>
>> I have made this recipe countless times before but I use honey as the
>> sweetener so mine isn't vegan.
>>
>> http://www.veganbaking.net/recipes/b...sandwich-bread
>>
>>
>> In the past, I just mixed it, let it rise, etc. then baked it. But
>> because I
>> had so many other things to bake, I used the method recommended for best
>> flavor which was to refrigerate the dough. Mine was probably in there for
>> about 14 hours. I made two batches, each in their own bowl.
>>
>> The problem? I didn't get nearly as much rise as I normally do. I use
>> a huge
>> metal bowl. Normally the dough rises up so much that it touches the bowl
>> cover. I use elasticized plastic bowl covers. And when I let it proof, it
>> overflows the pan. I have used the suggested method for dealing with
>> this.
>> Once in a while, the bread will poof out over the pan when it bakes. Not
>> always. Seems typical for it to rise up then shrink down a bit.
>>
>> Now here's the weird part. I had to let it sit out for about 5 hours
>> before
>> it rose at all. From there, I proceeded as normal but had to let it
>> sit for
>> far longer than usual and it still never doubled in size, but it did come
>> close. Didn't rise much during the proofing but... It did rise as it
>> baked.
>> The finished loaves are just slightly shorter than what I normally get.
>> Weird.
>>
>> I know the yeast is fine. Am doing Julia Child's White Sandwich bread
>> right
>> now. Makes two loaves. Dough is rising like a fiend.
>>
>> So my question is... It this typical for dough left in the fridge? The
>> only
>> other refrigerated dough I've ever dealt with was pizza dough and it's
>> not
>> quite the same.
>>
>> ===
>>
>> I also make no knead bread.* I rarely let it rise in the fridge
>> because it takes too long, but the bread is good after it.
>>
>>
> * Interesting , I was talking with the ownerof Tommy's Famous Pizza
> here in Mountain View , they proof their pizza dough overnight in the
> refrigerator . They also wedge the (fridge) door closed with a 2x4
> braced against something - one afternoon they came in to open , the
> dough was on the floor and the door was open ...
>
I had friends who turned off the power before going on holiday (damned
if I know why). After 3 days, they suddenly realised that there was
bread dough in the freezer part of the fridge. They immediately returned
to find the F/door pushed open by the rising dough and had to have a
baking session immediately.