The dough is a mixture of water, flour, yeast, salt, sugar, and other ingredients. It is used to make bread, pizza crust, pasta, and other baked goods.
Most people think of dough as being soft and sticky. However, there are different types of dough depending on the type of food you want to make. For example, if you want to make pizza, you would use a wetter dough. If you wanted to make bread, you would use the drier dough.
There are also different ways to cook the dough. Some foods require a longer cooking time while others only need a short amount of time.
Have you ever wondered why bread needs to rise twice? It’s because yeast works differently than other types of bacteria. Yeast doesn’t produce heat, but it does produce carbon dioxide gas. The gas causes the dough to expand and rise. When you first mix the ingredients together, the dough will start to rise immediately. This is called the first rise. After the first rise, the dough is ready to be shaped into loaves.
After shaping, the dough goes back into the fridge for another 12 hours. During this time, the dough rises again. This is known as the second rise. Why does dough need to rise twice? Because the dough has been allowed to rest during the first rise. This allows the gluten in the flour to relax and become stronger.
The dough needs to rise twice because when making bread or pizza, the dough must have enough strength so that it can hold its shape after baking. Without having enough strength, the dough won’t stay intact. In addition, the dough should not stick too much to your hands. You don’t want to get any crumbs stuck between your fingers. These two things happen when the dough isn’t strong enough.
When you bake bread, the temperature inside the oven reaches about 200 degrees Fahrenheit. Allowing the dough to rise twice improves crumb structure, oven spring, and taste. Dough that has only been raised once is more likely to have an uneven crumb and a bland taste. A second ascent always yields better results. Additionally, allowing the dough to rise twice makes sure that all parts of the loaf receive equal amounts of moisture from the air.
A second rise helps create a light texture in the finished product. Bread with a heavy texture tends to fall apart easily. They lack elasticity and bounce back quickly. On the other hand, bread with a lighter texture feels firm yet pliable. They retain their shape well even after they’ve cooled down.
Second-rise bread contains less protein than those made without a second rise. Protein gives bread structure and chewiness. Therefore, proteins help give bread its characteristic chewy texture. Proteins also contribute to flavor by providing savory notes.
Here are some of the benefits of the second rise:
Gluten is what holds bread together. By letting the dough sit overnight, the gluten becomes stronger. As a result, the bread stays together better. Gluten growth improves over time. If you let the dough rise just one day, then the gluten may still develop properly. However, if you wait until the next morning before forming the dough into loaves, the gluten development will be improved.
Bread baked with a second rise tastes richer and sweeter. Baking with a second rise increases the levels of sugar and salt in the recipe. Both these elements add depth of flavor.
The second rise makes the bread tastier With a longer resting period, the flavors intensify. Also, the crust gets darker and crisper.
By waiting longer to form the dough into loaves, the gluten develops further. This means that there is more gluten available to trap pockets of steam created while cooking. Steam creates holes in the crust which makes the bread look appealing. Also, the larger amount of gluten provides greater resistance against tearing.
Allowing the dough to rise a second time permits the gas generated by the yeast to be dispersed more evenly by the formed gluten network, resulting in a superior crumb. Whether you want an open crumb or a tight crumb, simply raising the dough twice will give you a superior version of either. When the dough is only allowed to rise once, the crumb is more likely to be uneven and sloppy, which makes for poor bread.
Yes! The first rise allows the yeast to do most of its work. It produces carbon dioxide as part of the fermentation process. Carbon dioxide causes the dough to expand. During this expansion phase, the dough rises slightly.
Once the dough begins to cool, however, the CO2 escapes through tiny pores on the surface of the dough. These small openings allow the gases to escape. Because the dough was not left long enough to fully ferment, the CO2 does not get trapped within the dough. Instead, it escapes outwards, causing the dough to deflate.
This deflation happens very fast because the dough has already been shaped into loaves. In fact, the dough can begin to collapse almost immediately after being removed from the oven. If your bread looks like this when it comes out of the oven, don’t worry about it. Just make sure to bake it again so that the bread bakes up nice and brown.
Although bread can be cooked after its first rise, some characteristics of the bread will be sacrificed, and the flavor, crumb, and texture will not be the same. Even if you bake it after only one rise, you will still receive fresh bread. But, the taste won’t be quite as good as if you had waited two days.
No. Although many recipes call for three rises, they are usually referring to the initial rise and subsequent secondary rise.
A third rise would mean allowing the dough to rest even longer than normal. For example, if you normally leave the dough at room temperature for 12 hours, you could instead refrigerate it for 24 hours. Then, remove it from the refrigerator and place it back at room temperature for another 12 hours. That’s 36 total hours.
No. There are several reasons why baking three times would be impractical:
1) Time – A third rise takes too much time. Most people cannot afford to spend hours every night making their own bread. They need something they can use right away.
2) Space – Making multiple batches of bread requires extra space. For example, if you have four loaves of bread ready to go at any given moment, how many different places could you put them all? Not many. And, what if you wanted to freeze half of those loaves? How many freezer bags would you need?
3) Cost – Baking three times costs money. This includes buying ingredients, paying someone else to help with the preparation, and having to pay rent/mortgage while waiting for the bread to finish cooking.
The reason we recommend leaving our doughs alone for 12-24 hours before shaping is because, during this resting period, the dough relaxes and becomes less elastic.
If you want a loaf of homemade bread in under an hour, then wait until the next day. However, if you prefer freshly baked bread, then let us know which recipe you tried and how it turned out. We’d love to hear more stories like yours!