"dsi1" wrote in message
...

On Friday, June 8, 2018 at 8:58:40 PM UTC-10, Julie Bove wrote:
> 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 suggest that you let the dough rise initially to build up a good colony of
yeast before stuffing it into the refrigerator. I don't know what caused
your problem but that's what I'd do.

==

I agree!