FoodBanter.com - View Single Post

lid wrote:
> At the moment, I am rising at room temperature near the oven.
> I can't raise the temperature any higher without actually
> putting the dough in the oven, so in effect, I can't speed
> up the process of rising. Therefore double rising makes my
> breadmaking longer than a single rise, since after knocking
> back the dough, I'm waiting for the second rise.
>
This may vary with the type of bread, and what you do to the dough
between each rise. I made baguettes today, and folded the dough after
an hour. This "fold" helped to strengthen the dough. I then let it
raise for another hour, and pre-shaped it, letting it rest a half hour,
before final shaping. Then it proofed for yet another hour... Giving
it all that time for flavor to develop made a wonderful baguette