On 6/9/2018 6:11 PM, Wayne Boatwright wrote:
> On Sat 09 Jun 2018 02:50:35p, graham told us...
>
>> On 2018-06-09 1:58 PM, Terry Coombs wrote:
>>> On 6/9/2018 12:15 PM, Ophelia wrote:
>>>>
>>>>
>>>> "Julie Bove"Â* 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...breads/yeasted
>>>> -enriched-breads/no-knead-whole-wheat-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.Â* I rarely let it rise in the fridge
>>>> because it takes too long, but the bread is good after it.
>>>>
>>>>
>>> Â* 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.
>>
>
> That reminds me of an "I Love Lucy" episode when she put so much
> dough in the oven that the oven door flew open.
>
Yeah, except in that episode the big long loaf of bread came out already
*baked*. LOL

Jill