"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches
Click Here to Login
Thread Tools Display Modes
Old 10-18-2005, 12:52 AM   #1
Head Chef
htc's Avatar
Join Date: Sep 2004
Location: USA,Oregon
Posts: 1,302
Question Yeast Question

Site helpers, please move if this isn't in the correct forum...

I was wondering when baking breads or rolls with yeast in them, is letting it go for 8-10 hours on the first rise too long? I would love to start a loaf of bread (or cinnamon rolls) before I go to work and then come home and be able to put it in the oven.



htc is offline   Reply With Quote
Old 10-18-2005, 07:44 AM   #2
Master Chef
PA Baker's Avatar
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
HTC, I'm moving your question to the bread forum where our bread experts will be sure to see it!

I've always followed the rise instructions on the recipe and never let something rise for this long. I'm guessing that if your room is cool enough it might be OK but that's a guess. I'm assuming that you can let something rise for too long to the point that it looses its oomph, too (don't you love my use of technical terms?!? ).

-A balanced diet is a cookie in each hand
PA Baker is offline   Reply With Quote
Old 10-18-2005, 10:58 AM   #3
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,744
As we discussed in another thread, an overnight rise is not unusual for some doughs. The key is temperature. You can prepare a dough and put it in the fridge overnight to develop flavors and rise to the 'double in size' point.

It's not the time that's key, it's the amount of rise - double in size. You can control how long that takes by the temperature of the dough. In a 75 F room it will rise to that point in an hour or two. In the fridge it will take ovenight.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-19-2005, 03:35 PM   #4
Head Chef
htc's Avatar
Join Date: Sep 2004
Location: USA,Oregon
Posts: 1,302
Thanks Andy! I didn't understand that, I thought that technique was recipe specific. I am going to try this tonight. I will make dough for a whole wheat country bread. :-)
htc is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:21 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.