"Top Spin" > wrote in message
...
> On Sun, 6 Feb 2005 07:54:50 -0500, "Dee Randall"
> <deedoveyatshenteldotnet> wrote:
>
>>
>>"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
>
> Isn't it the food that the yeast "eats" that gets used up, not the
> yeast itself? Maybe that's what you meant.
>
> But it is an interesting question. How much rising is enough, not
> enough, or too much? And how can I tell where it is?
>
You are right, my question is as you put it -- when does the
food/flour/dough get used up by those yeasties (because there is only so
much flour you can add to a formed dough ball.)