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Forum > Miscellaneous > Help with Baking Bread ( Moderated by Deepika, EleanorSews, CynthiaSue)

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Help with Baking Bread
.... 2 Rises or 3?
JJane
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JJane
Canada
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Date: 12/20/12 8:21 PM

In the winter time, I usually make bread in my bread machine and then bake it in the oven. I haven't done it for a while. I made a couple of loaves last week using my KA stand mixer and decided that the bread maker is much easier for me. My KA is so old that I end up doing a lot of the kneeding. But... I realized that I only let the loaf rise 2 times, the second time in the pan then into the oven. Both loaves turned out not bad at all.

When I let my bread maker do it, I catch it on the second rise and put it in the pan to rise a 3rd time then into the oven. Basically I just let it run it's cycle and catch it before it starts to bake. (I have a wide breadmaker that makes a horizontal loaf. I can take the bm's pan and set my pan in the opening and let it rise in the breadmaker unit. A godsend because my kitchen is COLD.)

Now I wonder what is the point of this 3rd rise and it is really needed? Can anyone enlighten me.

PS I don't know if it makes any difference but I am refering to making white bread. Also, our flour is much "harder" than what people use in the Southern Untied states. Not sure if this makes a difference.

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Canadian Jane, now Jjane, much shorter and easier to use.

Miss Fairchild
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Miss Fairchild
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In reply to JJane <<
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Date: 12/20/12 8:32 PM

When I make rolls or bread, especially by hand, I'll give them two rises: One for the dough and one for the shaping of the rolls.

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"Play the cards you are dealt, but choose who is sitting at the table"..AARP magazine

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SewPaula
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SewPaula  Friend of PR
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Date: 12/20/12 8:34 PM

You probably don't need the third rising but I can see why you do it. I use my KA for kneading and only let my dough rise twice, the second time shaped as loaves. But I use bread flour (high gluten) and on cold days, let it rise in the oven with a bowl of hot water for humidity.

I would think you might end up with a finer loaf with the third rising? but I am not sure of that.

------
If I were a sewing machine, all I would have to do is lift up my foot and all my tension would be gone.

Sewing with my lovelies: Pfaff Performance 5.0, Pfaff Ambition 1.5 Kenmore 385.19365, Babylock Imagine and BLCS, 4 Brothers (PE150, PE770, 1034D, 2340V), and a chorus of vintage Singers

tourist
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tourist  Friend of PR
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In reply to JJane <<
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Date: 12/20/12 8:34 PM

Jane - I always understood that the third rise was to make a finer grained bread and that it is optional. You can also continue to rise and punch bread down several times, which is useful to know if you find yourself with over-risen bread any time.

The southern US flour is best for biscuits, which is why they are famous (or infamous if you have ever had a serious biscuit addiction! ) for them. I recall endless discussions about this back in the day when I was on an online bread machine "mailing list." Remember those?

Funny you should ask this today since I used my machine for the first time in ages today to make bread for the special morning snack/brunch for the daycare tomorrow morning.

------
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Miss Fairchild
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In reply to tourist <<
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Date: 12/20/12 8:38 PM

Quote:
The southern US flour is best for biscuits,
Are you talking about Lily White flour? That stuff looks like cornstarch! When I lived in Louisiana, I had it. Now I'm in the NE US and I use King Arthur flour for everything.

------
"Play the cards you are dealt, but choose who is sitting at the table"..AARP magazine

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HarrietHomeowner

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Date: 12/20/12 9:00 PM

Third rising is not necessary, but you can do one if you need to (just punch the dough down and let it rise again). Yeast bread is pretty forgiving.

I've been baking bread every week this whole year, actually inspired by a batter bread recipe someone posted here about a year ago. I don't have a stand mixer or a bread machine; I use my hand mixer with the dough hook attachments, and it works very well. I finish off the mixing and kneading by tossing the dough around a bit -- seems to dry it out and give it a good feel -- and then let it rise once, punch down and shape into loaves, let them rise, and then bake. I usually use only whole wheat flour, and the bread has been coming out very nice.

Vintage Joan
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Vintage Joan
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In reply to HarrietHomeowner <<


Date: 12/20/12 9:36 PM

Quote:
Third rising is not necessary, but you can do one if you need to

This

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ryan's mom
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Date: 12/20/12 10:48 PM

2 rises.

2 sequential rises if pressed for time, or 1 long rise in the fridge overnight, punched down and placed in pan for second rise before baking.

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Big 4 Pattern size 12, RTW bottom: 6, RTW jacket 8, RTW top (no size fits me well!)
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JJane
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JJane
Canada
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Date: 12/20/12 10:59 PM

It would be nice time wise to just do 2 rises - that is for sure.

Got a nice surprise today. My DH keeps asking me if there is anything else I want for Christmas. I spoted these Zojurushi bread makers and was thinking hummmm maybe. They are pricey. So I downloaded the manual only to find out that it is a slightly improved version of the one I bought 12 years ago at Sears. No sense buying a new one if I am going to continue baking the loaves in the oven.

Mine isn't that user friendly but I am used to it now. The only thing I really don't like is how big and heavy it is.

Thanks for the feedback. I know very little about making bread except what I have learned from using my breadmaker.

------
Canadian Jane, now Jjane, much shorter and easier to use.

Doris W. in TN
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In reply to JJane <<


Date: 12/20/12 11:17 PM

My bread machine has the option of a "Dough" cycle, where the bread rises but doesn't go into bake mode. When that's complete, I always took it out, punched/kneaded it, then placed it into a warm oven and a real bread pan for a second rise. It always turned out great.

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iPad's auto-correct is my enema.

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