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.

"Julie Bove" 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...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. I rarely let it rise in the fridge because it
takes too long, but the bread is good after it.

On 6/9/2018 12:15 PM, Ophelia wrote:
>
>
> "Julie Bove"* 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...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.* I rarely let it rise in the fridge
> because it takes too long, but the bread is good after it.
>
>
* 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 ...

--
Snag
Yes , I'm old
and crochety .
Get off my lawn !

"Terry Coombs" wrote in message news
On 6/9/2018 12:15 PM, Ophelia wrote:
>
>
> "Julie Bove" 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...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. I rarely let it rise in the fridge because it
> takes too long, but the bread is good after it.
>
>
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 ...

Snag
Yes , I'm old
and crochety .
Get off my lawn !
==

ewwwww

On 2018-06-09 1:58 PM, Terry Coombs wrote:
> On 6/9/2018 12:15 PM, Ophelia wrote:
>>
>>
>> "Julie Bove"* 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...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.* I rarely let it rise in the fridge
>> because it takes too long, but the bread is good after it.
>>
>>
> * 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.

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.

On 6/9/2018 3:22 PM, Ophelia wrote:
>
>
> "Terry Coombs"* wrote in message news >
> On 6/9/2018 12:15 PM, Ophelia wrote:
>>
>>
>> "Julie Bove"* 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...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.* I rarely let it rise in the fridge
>> because it
>> takes too long, but the bread is good after it.
>>
>>
> * 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 ...
>
> *Snag
> Yes , I'm old
> and crochety .
> Get off my lawn !
> ==
>
> ewwwww
>
>
* I believe their response was more like "oh shit what are we going to
do now" .

--
Snag
Yes , I'm old
and crochety .
Get off my lawn !

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" 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...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. I rarely let it rise in the fridge because it
> takes too long, but the bread is good after it.

Am waiting to hear back. Gave it to two different people.

"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.

Wouldn't have fit in there had I done that. Ha!

"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!

"Terry Coombs" wrote in message news
On 6/9/2018 3:22 PM, Ophelia wrote:
>
>
> "Terry Coombs" wrote in message news >
> On 6/9/2018 12:15 PM, Ophelia wrote:
>>
>>
>> "Julie Bove" 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...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. I rarely let it rise in the fridge because
>> it
>> takes too long, but the bread is good after it.
>>
>>
> 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 ...
>
> Snag
> Yes , I'm old
> and crochety .
> Get off my lawn !
> ==
>
> ewwwww
>
>
I believe their response was more like "oh shit what are we going to
do now" .


Snag

==

LOL

"Julie Bove" > 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...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.

You have to let it rise once before chilling it and then wait 48 hours for
it to rise. The yeats needs time to develoip before being chilled.



---
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus

"Paul M. Cook" > wrote in message
news
>
> "Julie Bove" > 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...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.
>
> You have to let it rise once before chilling it and then wait 48 hours for
> it to rise. The yeats needs time to develoip before being chilled.

Hmmm... Recipe didn't indicate that.

"Julie Bove" > wrote in message
news
>
> "Paul M. Cook" > wrote in message
> news
>>
>> "Julie Bove" > 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...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.
>>
>> You have to let it rise once before chilling it and then wait 48 hours
>> for it to rise. The yeats needs time to develoip before being chilled.
>
> Hmmm... Recipe didn't indicate that.


That's the way it's done. It's a "secret" of great pizza dough.
>



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"Paul M. Cook" > wrote in message
news
>
> "Julie Bove" > wrote in message
> news
>>
>> "Paul M. Cook" > wrote in message
>> news
>>>
>>> "Julie Bove" > 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...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.
>>>
>>> You have to let it rise once before chilling it and then wait 48 hours
>>> for it to rise. The yeats needs time to develoip before being chilled.
>>
>> Hmmm... Recipe didn't indicate that.
>
>
> That's the way it's done. It's a "secret" of great pizza dough.

Thanks.

On 6/12/2018 6:47 PM, Julie Bove wrote:
>
> "Paul M. Cook" > wrote in message
> news
>>
>> "Julie Bove" > wrote in message
>> news
>>>
>>> "Paul M. Cook" > wrote in message
>>> news >>>>
>>>> "Julie Bove" > 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...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.
>>>>
>>>> You have to let it rise once before chilling it and then wait 48
>>>> hours for it to rise.Â* The yeats needs time to develoip before being
>>>> chilled.
>>>
>>> Hmmm... Recipe didn't indicate that.
>>
>>
>> That's the way it's done.Â*Â* It's a "secret" of great pizza dough.
>
> Thanks.

I do believe Paul missed your point, though. Although you mentioned
pizza dough that was NOT what you were making or asking about.

Jill

"jmcquown" > wrote in message
...
> On 6/12/2018 6:47 PM, Julie Bove wrote:
>>
>> "Paul M. Cook" > wrote in message
>> news
>>>
>>> "Julie Bove" > wrote in message
>>> news >>>>
>>>> "Paul M. Cook" > wrote in message
>>>> news >>>>>
>>>>> "Julie Bove" > 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...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.
>>>>>
>>>>> You have to let it rise once before chilling it and then wait 48 hours
>>>>> for it to rise. The yeats needs time to develoip before being chilled.
>>>>
>>>> Hmmm... Recipe didn't indicate that.
>>>
>>>
>>> That's the way it's done. It's a "secret" of great pizza dough.
>>
>> Thanks.
>
> I do believe Paul missed your point, though. Although you mentioned pizza
> dough that was NOT what you were making or asking about.

Right.

"jmcquown" > wrote in message
...
> On 6/12/2018 6:47 PM, Julie Bove wrote:
>>
>> "Paul M. Cook" > wrote in message
>> news
>>>
>>> "Julie Bove" > wrote in message
>>> news >>>>
>>>> "Paul M. Cook" > wrote in message
>>>> news >>>>>
>>>>> "Julie Bove" > 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...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.
>>>>>
>>>>> You have to let it rise once before chilling it and then wait 48 hours
>>>>> for it to rise. The yeats needs time to develoip before being chilled.
>>>>
>>>> Hmmm... Recipe didn't indicate that.
>>>
>>>
>>> That's the way it's done. It's a "secret" of great pizza dough.
>>
>> Thanks.
>
> I do believe Paul missed your point, though. Although you mentioned pizza
> dough that was NOT what you were making or asking about.


It's all yeast bread.




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"Sqwertz" > wrote in message
...
> On Tue, 12 Jun 2018 14:14:13 -0700, Paul M. Cook wrote:
>
>> "Julie Bove" > wrote in message
>> news
>>>
>>> "Paul M. Cook" > wrote in message
>>> news >>>
>>>> You have to let it rise once before chilling it and then wait 48 hours
>>>> for it to rise. The yeats needs time to develoip before being chilled.
>>>
>>> Hmmm... Recipe didn't indicate that.
>>
>> That's the way it's done. It's a "secret" of great pizza dough.
>
> That's NOT the way it's done. I just started a batch of dough to be
> used in 3-4 days.
>
> https://www.seriouseats.com/recipes/...d-oregano.html
> http://www.crumblycookie.net/2015/10...t-pizza-dough/
> https://cooking.nytimes.com/recipes/1017931-pizza-dough
>
> The "baking steel" recipe that made the rounds to some sites call
> for letting it rise once first, but that defeats the whole purpose
> of a COLD ferment to prevent the sour flavors and promote the good
> flavors of cold fermenting.


You have always been of the ossified mindset that there is but one way to do
things. That is wrong. Coud rising dough is something I discovered when I
was 12 years old. It benefits almost any yeast bread as it produces a
richer, more refined flavor. One rise then punch down, knead and into the
fridge for 2 days. Works every time.




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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

On 6/15/2018 11:31 AM, Sqwertz wrote:
> On Fri, 15 Jun 2018 06:59:05 -0700, Paul M. Cook wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Tue, 12 Jun 2018 14:14:13 -0700, Paul M. Cook wrote:
>>>
>>>> "Julie Bove" > wrote in message
>>>> news >>>>>
>>>>> "Paul M. Cook" > wrote in message
>>>>> news >>>>>
>>>>>> You have to let it rise once before chilling it and then wait 48 hours
>>>>>> for it to rise. The yeats needs time to develoip before being chilled.
>>>>>
>>>>> Hmmm... Recipe didn't indicate that.
>>>>
>>>> That's the way it's done. It's a "secret" of great pizza dough.
>>>
>>> That's NOT the way it's done. I just started a batch of dough to be
>>> used in 3-4 days.
>>>
(snippage)
>>
>> You have always been of the ossified mindset that there is but one way to do
>> things. That is wrong.
>
> Says the guy who just told Julie she did it wrong and that his way,
> "That's the way it's done."
>
> -sw
>
All Julie said about pizza dough was it was the only other refrigerated
dough she'd ever dealt with. She was making two different types of
no-knead refrigerated sandwich bread dough and asking about the rise.

Jill

"Paul M. Cook" > wrote in message
news
>
> "jmcquown" > wrote in message
> ...
>> On 6/12/2018 6:47 PM, Julie Bove wrote:
>>>
>>> "Paul M. Cook" > wrote in message
>>> news >>>>
>>>> "Julie Bove" > wrote in message
>>>> news >>>>>
>>>>> "Paul M. Cook" > wrote in message
>>>>> news >>>>>>
>>>>>> "Julie Bove" > 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...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.
>>>>>>
>>>>>> You have to let it rise once before chilling it and then wait 48
>>>>>> hours for it to rise. The yeats needs time to develoip before being
>>>>>> chilled.
>>>>>
>>>>> Hmmm... Recipe didn't indicate that.
>>>>
>>>>
>>>> That's the way it's done. It's a "secret" of great pizza dough.
>>>
>>> Thanks.
>>
>> I do believe Paul missed your point, though. Although you mentioned
>> pizza dough that was NOT what you were making or asking about.
>
>
> It's all yeast bread.

Yes, but I don't think it's quite the same thing.

"jmcquown" > wrote in message
...
> On 6/15/2018 11:31 AM, Sqwertz wrote:
>> On Fri, 15 Jun 2018 06:59:05 -0700, Paul M. Cook wrote:
>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>> On Tue, 12 Jun 2018 14:14:13 -0700, Paul M. Cook wrote:
>>>>
>>>>> "Julie Bove" > wrote in message
>>>>> news >>>>>>
>>>>>> "Paul M. Cook" > wrote in message
>>>>>> news >>>>>>
>>>>>>> You have to let it rise once before chilling it and then wait 48
>>>>>>> hours
>>>>>>> for it to rise. The yeats needs time to develoip before being
>>>>>>> chilled.
>>>>>>
>>>>>> Hmmm... Recipe didn't indicate that.
>>>>>
>>>>> That's the way it's done. It's a "secret" of great pizza dough.
>>>>
>>>> That's NOT the way it's done. I just started a batch of dough to be
>>>> used in 3-4 days.
>>>>
> (snippage)
>>>
>>> You have always been of the ossified mindset that there is but one way
>>> to do
>>> things. That is wrong.
>>
>> Says the guy who just told Julie she did it wrong and that his way,
>> "That's the way it's done."
>>
>> -sw
>>
> All Julie said about pizza dough was it was the only other refrigerated
> dough she'd ever dealt with. She was making two different types of
> no-knead refrigerated sandwich bread dough and asking about the rise.

Not quite. I made whole wheat no knead. That's what I put in the fridge. The
other was Julia Child's white and it is kneaded. I was told that both were
delicious.

On Friday, June 15, 2018 at 6:36:25 PM UTC-6, Julie Bove wrote:
> "jmcquown" > wrote in message
> ...
> > On 6/15/2018 11:31 AM, Sqwertz wrote:
> >> On Fri, 15 Jun 2018 06:59:05 -0700, Paul M. Cook wrote:
> >>
> >>> "Sqwertz" > wrote in message
> >>> ...
> >>>> On Tue, 12 Jun 2018 14:14:13 -0700, Paul M. Cook wrote:
> >>>>
> >>>>> "Julie Bove" > wrote in message
> >>>>> news > >>>>>>
> >>>>>> "Paul M. Cook" > wrote in message
> >>>>>> news > >>>>>>
> >>>>>>> You have to let it rise once before chilling it and then wait 48
> >>>>>>> hours
> >>>>>>> for it to rise. The yeats needs time to develoip before being
> >>>>>>> chilled.
> >>>>>>
> >>>>>> Hmmm... Recipe didn't indicate that.
> >>>>>
> >>>>> That's the way it's done. It's a "secret" of great pizza dough.
> >>>>
> >>>> That's NOT the way it's done. I just started a batch of dough to be
> >>>> used in 3-4 days.
> >>>>
> > (snippage)
> >>>
> >>> You have always been of the ossified mindset that there is but one way
> >>> to do
> >>> things. That is wrong.
> >>
> >> Says the guy who just told Julie she did it wrong and that his way,
> >> "That's the way it's done."
> >>
> >> -sw
> >>
> > All Julie said about pizza dough was it was the only other refrigerated
> > dough she'd ever dealt with. She was making two different types of
> > no-knead refrigerated sandwich bread dough and asking about the rise.
>
> Not quite. I made whole wheat no knead. That's what I put in the fridge. The
> other was Julia Child's white and it is kneaded. I was told that both were
> delicious.

You didn't eat any of what you baked?

"Sqwertz" > wrote in message
...
> On Fri, 15 Jun 2018 18:50:42 -0400, jmcquown wrote:
>
>> On 6/15/2018 11:31 AM, Sqwertz wrote:
>>> On Fri, 15 Jun 2018 06:59:05 -0700, Paul M. Cook wrote:
>>>
>>>> "Sqwertz" > wrote in message
>>>> ...
>>>>> On Tue, 12 Jun 2018 14:14:13 -0700, Paul M. Cook wrote:
>>>>>
>>>>>> "Julie Bove" > wrote in message
>>>>>> news >>>>>>>
>>>>>>> "Paul M. Cook" > wrote in message
>>>>>>> news >>>>>>>
>>>>>>>> You have to let it rise once before chilling it and then wait 48
>>>>>>>> hours
>>>>>>>> for it to rise. The yeats needs time to develoip before being
>>>>>>>> chilled.
>>>>>>>
>>>>>>> Hmmm... Recipe didn't indicate that.
>>>>>>
>>>>>> That's the way it's done. It's a "secret" of great pizza dough.
>>>>>
>>>>> That's NOT the way it's done. I just started a batch of dough to be
>>>>> used in 3-4 days.
>>>>>
>> (snippage)
>>>>
>>>> You have always been of the ossified mindset that there is but one way
>>>> to do
>>>> things. That is wrong.
>>>
>>> Says the guy who just told Julie she did it wrong and that his way,
>>> "That's the way it's done."
>>>
>> All Julie said about pizza dough was it was the only other refrigerated
>> dough she'd ever dealt with. She was making two different types of
>> no-knead refrigerated sandwich bread dough and asking about the rise.
>
> It's the same process for cold fermenting loaf dough.
>
> As for why it took 5 hours, it's pretty obvious why, but It's not
> worth saying.

The recipe did not indicate that it would take that long.

Julie Bove wrote:

>
> "Paul M. Cook" > wrote in message
> news
> >
> >"jmcquown" > wrote in message
> ...
> > > On 6/12/2018 6:47 PM, Julie Bove wrote:
> > > >
> >>>"Paul M. Cook" > wrote in message
> news
> > > > >
> >>>>"Julie Bove" > wrote in message
> news
> > > > > >
> >>>>>"Paul M. Cook" > wrote in message
> news
> > > > > > >
> >>>>>>"Julie Bove" > 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...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.
> > > > > > >
> > > > > > > You have to let it rise once before chilling it and then
> > > > > > > wait 48 hours for it to rise. The yeats needs time to
> > > > > > > develoip before being chilled.
> > > > > >
> > > > > > Hmmm... Recipe didn't indicate that.
> > > > >
> > > > >
> > > > > That's the way it's done. It's a "secret" of great pizza
> > > > > dough.
> > > >
> > > > Thanks.
> > >
> > > I do believe Paul missed your point, though. Although you
> > > mentioned pizza dough that was NOT what you were making or
> > > asking about.
> >
> >
> > It's all yeast bread.
>
> Yes, but I don't think it's quite the same thing.

Denser structure is the min difference I think of between them.

Julie Bove wrote:

>
> "jmcquown" > wrote in message
> ...
> > On 6/15/2018 11:31 AM, Sqwertz wrote:
> > > On Fri, 15 Jun 2018 06:59:05 -0700, Paul M. Cook wrote:
> > >
> >>>"Sqwertz" > wrote in message
> > > > ...
> > > > > On Tue, 12 Jun 2018 14:14:13 -0700, Paul M. Cook wrote:
> > > > >
> >>>>>"Julie Bove" > wrote in message
> > > > > > news > > > > > > >
> >>>>>>"Paul M. Cook" > wrote in message
> > > > > > > news > > > > > > >
> > > > > > > > You have to let it rise once before chilling it and
> > > > > > > > then wait 48 hours for it to rise. The yeats needs
> > > > > > > > time to develoip before being chilled.
> > > > > > >
> > > > > > > Hmmm... Recipe didn't indicate that.
> > > > > >
> > > > > > That's the way it's done. It's a "secret" of great pizza
> > > > > > dough.
> > > > >
> > > > > That's NOT the way it's done. I just started a batch of
> > > > > dough to be used in 3-4 days.
> > > > >
> > (snippage)
> > > >
> > > > You have always been of the ossified mindset that there is but
> > > > one way to do things. That is wrong.
> > >
> > > Says the guy who just told Julie she did it wrong and that his
> > > way, "That's the way it's done."
> > >
> > > -sw
> > >
> > All Julie said about pizza dough was it was the only other
> > refrigerated dough she'd ever dealt with. She was making two
> > different types of no-knead refrigerated sandwich bread dough and
> > asking about the rise.
>
> Not quite. I made whole wheat no knead. That's what I put in the
> fridge. The other was Julia Child's white and it is kneaded. I was
> told that both were delicious.

I'd like the whole wheat no-knead one if you have a link?

Roy wrote:

> On Friday, June 15, 2018 at 6:36:25 PM UTC-6, Julie Bove wrote:
> > "jmcquown" > wrote in message
> > ...
> > > On 6/15/2018 11:31 AM, Sqwertz wrote:
> > >> On Fri, 15 Jun 2018 06:59:05 -0700, Paul M. Cook wrote:
> > > >
> > >>> "Sqwertz" > wrote in message
> > >>> ...
> > >>>> On Tue, 12 Jun 2018 14:14:13 -0700, Paul M. Cook wrote:
> > > > > >
> > >>>>> "Julie Bove" > wrote in message
> > >>>>> news > > > > > > > >
> > >>>>>> "Paul M. Cook" > wrote in message
> > >>>>>> news > > > > > > > >
> > >>>>>>> You have to let it rise once before chilling it and then
> > wait 48 >>>>>>> hours
> > >>>>>>> for it to rise. The yeats needs time to develoip before
> > being >>>>>>> chilled.
> > > > > > > >
> > >>>>>> Hmmm... Recipe didn't indicate that.
> > > > > > >
> > >>>>> That's the way it's done. It's a "secret" of great pizza
> > dough.
> > > > > >
> > >>>> That's NOT the way it's done. I just started a batch of dough
> > to be >>>> used in 3-4 days.
> > > > > >
> > > (snippage)
> > > > >
> > >>> You have always been of the ossified mindset that there is but
> > one way >>> to do
> > >>> things. That is wrong.
> > > >
> > >> Says the guy who just told Julie she did it wrong and that his
> > way, >> "That's the way it's done."
> > > >
> > >> -sw
> > > >
> > > All Julie said about pizza dough was it was the only other
> > > refrigerated dough she'd ever dealt with. She was making two
> > > different types of no-knead refrigerated sandwich bread dough and
> > > asking about the rise.
> >
> > Not quite. I made whole wheat no knead. That's what I put in the
> > fridge. The other was Julia Child's white and it is kneaded. I was
> > told that both were delicious.
>
> You didn't eat any of what you baked?

Julie is a diabetic and while she eats some bread products, it's not
her normal.

I make more bread than we eat too. I gift it to neighbors. It's a
cheap and fun hobby and has paybacks to it as my neighbors are always
willing to help me with small stuff. Yesterday it was helping get a
new 1920's style dresser out of my Nissan Rogue and into the back
bedroom/computer room. Lovely piece but they built heavy then and it
has a granite top.

Although not as fancy, it looks very similar in style to this:
https://www.ebay.com/itm/Circa-1910-...AOSwf~9ZYwg i

Mine has been painted over and has a sort of nifty looking distressed
effect where an earlier pink paint shows through. Mine is more
'pot-bellied' with more curve to the front drawers. If it is a true
antique, then it's been 'fixed' too many times to be worth antique
prices. I got it for 100$.

"cshenk" > wrote in message
...
> Julie Bove wrote:
>
>>
>> "jmcquown" > wrote in message
>> ...
>> > On 6/15/2018 11:31 AM, Sqwertz wrote:
>> > > On Fri, 15 Jun 2018 06:59:05 -0700, Paul M. Cook wrote:
>> > >
>> >>>"Sqwertz" > wrote in message
>> > > > ...
>> > > > > On Tue, 12 Jun 2018 14:14:13 -0700, Paul M. Cook wrote:
>> > > > >
>> >>>>>"Julie Bove" > wrote in message
>> > > > > > news >> > > > > > >
>> >>>>>>"Paul M. Cook" > wrote in message
>> > > > > > > news >> > > > > > >
>> > > > > > > > You have to let it rise once before chilling it and
>> > > > > > > > then wait 48 hours for it to rise. The yeats needs
>> > > > > > > > time to develoip before being chilled.
>> > > > > > >
>> > > > > > > Hmmm... Recipe didn't indicate that.
>> > > > > >
>> > > > > > That's the way it's done. It's a "secret" of great pizza
>> > > > > > dough.
>> > > > >
>> > > > > That's NOT the way it's done. I just started a batch of
>> > > > > dough to be used in 3-4 days.
>> > > > >
>> > (snippage)
>> > > >
>> > > > You have always been of the ossified mindset that there is but
>> > > > one way to do things. That is wrong.
>> > >
>> > > Says the guy who just told Julie she did it wrong and that his
>> > > way, "That's the way it's done."
>> > >
>> > > -sw
>> > >
>> > All Julie said about pizza dough was it was the only other
>> > refrigerated dough she'd ever dealt with. She was making two
>> > different types of no-knead refrigerated sandwich bread dough and
>> > asking about the rise.
>>
>> Not quite. I made whole wheat no knead. That's what I put in the
>> fridge. The other was Julia Child's white and it is kneaded. I was
>> told that both were delicious.
>
> I'd like the whole wheat no-knead one if you have a link?

I have posted it several times but here it is again:
http://www.veganbaking.net/recipes/b...sandwich-bread

On Sun, 17 Jun 2018 15:07:24 -0700, "Julie Bove"
> wrote:

>
>"cshenk" > wrote in message
...
>> Julie Bove wrote:
>>
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>> > On 6/15/2018 11:31 AM, Sqwertz wrote:
>>> > > On Fri, 15 Jun 2018 06:59:05 -0700, Paul M. Cook wrote:
>>> > >
>>> >>>"Sqwertz" > wrote in message
>>> > > > ...
>>> > > > > On Tue, 12 Jun 2018 14:14:13 -0700, Paul M. Cook wrote:
>>> > > > >
>>> >>>>>"Julie Bove" > wrote in message
>>> > > > > > news >>> > > > > > >
>>> >>>>>>"Paul M. Cook" > wrote in message
>>> > > > > > > news >>> > > > > > >
>>> > > > > > > > You have to let it rise once before chilling it and
>>> > > > > > > > then wait 48 hours for it to rise. The yeats needs
>>> > > > > > > > time to develoip before being chilled.
>>> > > > > > >
>>> > > > > > > Hmmm... Recipe didn't indicate that.
>>> > > > > >
>>> > > > > > That's the way it's done. It's a "secret" of great pizza
>>> > > > > > dough.
>>> > > > >
>>> > > > > That's NOT the way it's done. I just started a batch of
>>> > > > > dough to be used in 3-4 days.
>>> > > > >
>>> > (snippage)
>>> > > >
>>> > > > You have always been of the ossified mindset that there is but
>>> > > > one way to do things. That is wrong.
>>> > >
>>> > > Says the guy who just told Julie she did it wrong and that his
>>> > > way, "That's the way it's done."
>>> > >
>>> > > -sw
>>> > >
>>> > All Julie said about pizza dough was it was the only other
>>> > refrigerated dough she'd ever dealt with. She was making two
>>> > different types of no-knead refrigerated sandwich bread dough and
>>> > asking about the rise.
>>>
>>> Not quite. I made whole wheat no knead. That's what I put in the
>>> fridge. The other was Julia Child's white and it is kneaded. I was
>>> told that both were delicious.
>>
>> I'd like the whole wheat no-knead one if you have a link?
>
>I have posted it several times but here it is again:
>http://www.veganbaking.net/recipes/b...sandwich-bread

These days, with instant yeast, you skip step 1, right?

"Bruce" > wrote in message
...
> On Sun, 17 Jun 2018 15:07:24 -0700, "Julie Bove"
> > wrote:
>
>>
>>"cshenk" > wrote in message
...
>>> Julie Bove wrote:
>>>
>>>>
>>>> "jmcquown" > wrote in message
>>>> ...
>>>> > On 6/15/2018 11:31 AM, Sqwertz wrote:
>>>> > > On Fri, 15 Jun 2018 06:59:05 -0700, Paul M. Cook wrote:
>>>> > >
>>>> >>>"Sqwertz" > wrote in message
>>>> > > > ...
>>>> > > > > On Tue, 12 Jun 2018 14:14:13 -0700, Paul M. Cook wrote:
>>>> > > > >
>>>> >>>>>"Julie Bove" > wrote in message
>>>> > > > > > news >>>> > > > > > >
>>>> >>>>>>"Paul M. Cook" > wrote in message
>>>> > > > > > > news >>>> > > > > > >
>>>> > > > > > > > You have to let it rise once before chilling it and
>>>> > > > > > > > then wait 48 hours for it to rise. The yeats needs
>>>> > > > > > > > time to develoip before being chilled.
>>>> > > > > > >
>>>> > > > > > > Hmmm... Recipe didn't indicate that.
>>>> > > > > >
>>>> > > > > > That's the way it's done. It's a "secret" of great pizza
>>>> > > > > > dough.
>>>> > > > >
>>>> > > > > That's NOT the way it's done. I just started a batch of
>>>> > > > > dough to be used in 3-4 days.
>>>> > > > >
>>>> > (snippage)
>>>> > > >
>>>> > > > You have always been of the ossified mindset that there is but
>>>> > > > one way to do things. That is wrong.
>>>> > >
>>>> > > Says the guy who just told Julie she did it wrong and that his
>>>> > > way, "That's the way it's done."
>>>> > >
>>>> > > -sw
>>>> > >
>>>> > All Julie said about pizza dough was it was the only other
>>>> > refrigerated dough she'd ever dealt with. She was making two
>>>> > different types of no-knead refrigerated sandwich bread dough and
>>>> > asking about the rise.
>>>>
>>>> Not quite. I made whole wheat no knead. That's what I put in the
>>>> fridge. The other was Julia Child's white and it is kneaded. I was
>>>> told that both were delicious.
>>>
>>> I'd like the whole wheat no-knead one if you have a link?
>>
>>I have posted it several times but here it is again:
>>http://www.veganbaking.net/recipes/b...sandwich-bread
>
> These days, with instant yeast, you skip step 1, right?

I don't use instant.

On Sun, 17 Jun 2018 19:42:56 -0700, "Julie Bove"
> wrote:

>
>"Bruce" > wrote in message
.. .
>> On Sun, 17 Jun 2018 15:07:24 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>>"cshenk" > wrote in message
...
>>>> Julie Bove wrote:
>>>>
>>>>>
>>>>> "jmcquown" > wrote in message
>>>>> ...
>>>>> > On 6/15/2018 11:31 AM, Sqwertz wrote:
>>>>> > > On Fri, 15 Jun 2018 06:59:05 -0700, Paul M. Cook wrote:
>>>>> > >
>>>>> >>>"Sqwertz" > wrote in message
>>>>> > > > ...
>>>>> > > > > On Tue, 12 Jun 2018 14:14:13 -0700, Paul M. Cook wrote:
>>>>> > > > >
>>>>> >>>>>"Julie Bove" > wrote in message
>>>>> > > > > > news >>>>> > > > > > >
>>>>> >>>>>>"Paul M. Cook" > wrote in message
>>>>> > > > > > > news >>>>> > > > > > >
>>>>> > > > > > > > You have to let it rise once before chilling it and
>>>>> > > > > > > > then wait 48 hours for it to rise. The yeats needs
>>>>> > > > > > > > time to develoip before being chilled.
>>>>> > > > > > >
>>>>> > > > > > > Hmmm... Recipe didn't indicate that.
>>>>> > > > > >
>>>>> > > > > > That's the way it's done. It's a "secret" of great pizza
>>>>> > > > > > dough.
>>>>> > > > >
>>>>> > > > > That's NOT the way it's done. I just started a batch of
>>>>> > > > > dough to be used in 3-4 days.
>>>>> > > > >
>>>>> > (snippage)
>>>>> > > >
>>>>> > > > You have always been of the ossified mindset that there is but
>>>>> > > > one way to do things. That is wrong.
>>>>> > >
>>>>> > > Says the guy who just told Julie she did it wrong and that his
>>>>> > > way, "That's the way it's done."
>>>>> > >
>>>>> > > -sw
>>>>> > >
>>>>> > All Julie said about pizza dough was it was the only other
>>>>> > refrigerated dough she'd ever dealt with. She was making two
>>>>> > different types of no-knead refrigerated sandwich bread dough and
>>>>> > asking about the rise.
>>>>>
>>>>> Not quite. I made whole wheat no knead. That's what I put in the
>>>>> fridge. The other was Julia Child's white and it is kneaded. I was
>>>>> told that both were delicious.
>>>>
>>>> I'd like the whole wheat no-knead one if you have a link?
>>>
>>>I have posted it several times but here it is again:
>>>http://www.veganbaking.net/recipes/b...sandwich-bread
>>
>> These days, with instant yeast, you skip step 1, right?
>
>I don't use instant.

What do you use?

"Bruce" > wrote in message
...
> On Sun, 17 Jun 2018 19:42:56 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Bruce" > wrote in message
. ..
>>> On Sun, 17 Jun 2018 15:07:24 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>>"cshenk" > wrote in message
...
>>>>> Julie Bove wrote:
>>>>>
>>>>>>
>>>>>> "jmcquown" > wrote in message
>>>>>> ...
>>>>>> > On 6/15/2018 11:31 AM, Sqwertz wrote:
>>>>>> > > On Fri, 15 Jun 2018 06:59:05 -0700, Paul M. Cook wrote:
>>>>>> > >
>>>>>> >>>"Sqwertz" > wrote in message
>>>>>> > > > ...
>>>>>> > > > > On Tue, 12 Jun 2018 14:14:13 -0700, Paul M. Cook wrote:
>>>>>> > > > >
>>>>>> >>>>>"Julie Bove" > wrote in message
>>>>>> > > > > > news >>>>>> > > > > > >
>>>>>> >>>>>>"Paul M. Cook" > wrote in message
>>>>>> > > > > > > news >>>>>> > > > > > >
>>>>>> > > > > > > > You have to let it rise once before chilling it and
>>>>>> > > > > > > > then wait 48 hours for it to rise. The yeats needs
>>>>>> > > > > > > > time to develoip before being chilled.
>>>>>> > > > > > >
>>>>>> > > > > > > Hmmm... Recipe didn't indicate that.
>>>>>> > > > > >
>>>>>> > > > > > That's the way it's done. It's a "secret" of great pizza
>>>>>> > > > > > dough.
>>>>>> > > > >
>>>>>> > > > > That's NOT the way it's done. I just started a batch of
>>>>>> > > > > dough to be used in 3-4 days.
>>>>>> > > > >
>>>>>> > (snippage)
>>>>>> > > >
>>>>>> > > > You have always been of the ossified mindset that there is but
>>>>>> > > > one way to do things. That is wrong.
>>>>>> > >
>>>>>> > > Says the guy who just told Julie she did it wrong and that his
>>>>>> > > way, "That's the way it's done."
>>>>>> > >
>>>>>> > > -sw
>>>>>> > >
>>>>>> > All Julie said about pizza dough was it was the only other
>>>>>> > refrigerated dough she'd ever dealt with. She was making two
>>>>>> > different types of no-knead refrigerated sandwich bread dough and
>>>>>> > asking about the rise.
>>>>>>
>>>>>> Not quite. I made whole wheat no knead. That's what I put in the
>>>>>> fridge. The other was Julia Child's white and it is kneaded. I was
>>>>>> told that both were delicious.
>>>>>
>>>>> I'd like the whole wheat no-knead one if you have a link?
>>>>
>>>>I have posted it several times but here it is again:
>>>>http://www.veganbaking.net/recipes/b...sandwich-bread
>>>
>>> These days, with instant yeast, you skip step 1, right?
>>
>>I don't use instant.
>
> What do you use?

The standard yeast.

On Mon, 18 Jun 2018 02:57:27 -0700, "Julie Bove"
> wrote:

>
>"Bruce" > wrote in message
.. .
>> On Sun, 17 Jun 2018 19:42:56 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>>"Bruce" > wrote in message
...
>>>> On Sun, 17 Jun 2018 15:07:24 -0700, "Julie Bove"
>>>> > wrote:
>>>>
>>>>>
>>>>>"cshenk" > wrote in message
...
>>>>>>
>>>>>> I'd like the whole wheat no-knead one if you have a link?
>>>>>
>>>>>I have posted it several times but here it is again:
>>>>>http://www.veganbaking.net/recipes/b...sandwich-bread
>>>>
>>>> These days, with instant yeast, you skip step 1, right?
>>>
>>>I don't use instant.
>>
>> What do you use?
>
>The standard yeast.

If you say so...