"UnConundrrum" > wrote in message
...
> 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 
At what point do you have to stop 'folding,' 'raising,' 'resting,'
'pre-shaping,' 'proofing,' before all of the yeast is gone for any kind of
development at all.
Thanks,
Dee