Can you 'quick rise' bread dough? (baking, cook, oven, stove)
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You mean quicker than an hour? The more yeast you use, the faster dough will rise. If you let dough with a lot of yeast rise too long, it will taste very yeasty. This is why a no rise dough that rises all day only has a 1/4-1/2t. of yeast in it.
I usually use the quick 3 hour recipe, but tried this and it works well too. The regular quick no knead from this site is wonderful, very consistently good.
Would steaming move it along in rising or just cook it?
When I want to move things along, I'll put the bowl with the bread in it in the oven on the lowest rack as the oven is always a nice temperature for rising bread due to the pilot light. When I lived in places that had the old-fashioned radiators, in the wintertime I would use their heat to get bread to rise more quickly.
Keeping in mind that most people no longer use ovens that have pilot lights or live in places with steam heat, another trick that I've used is to warm the pottery bowl that I like to use for dough before putting the bread in it as it kind of gives it a bit of a jump start. Running the bowl under the hottest of water that comes out the tap, then drying and oiling it seems to do the trick as the pottery retains the warmth for a while.
Still another trick is to turn the oven on its lowest setting, turn it off once it hits the right temperature for rising bread without killing the yeast, then popping the bowl of dough in it to rise. Often, I'll put a pan of hot water in there, too, to add a bit of moisture as I usually cover rising dough with a linen tea towel rather than plastic.
You mean quicker than an hour? The more yeast you use, the faster dough will rise. If you let dough with a lot of yeast rise too long, it will taste very yeasty. This is why a no rise dough that rises all day only has a 1/4-1/2t. of yeast in it.
I may be in the minority, but I love that yeasty taste. Once I made pizza dough from a recipe that said to leave it for 24-hrs... it was wonderful, but it depends on where one lives. When in FL, where critters get inside no matter what you do, I woudn't want to leave food on the countertop.
Quote:
Originally Posted by puginabug
I usually use the quick 3 hour recipe, but tried this and it works well too. The regular quick no knead from this site is wonderful, very consistently good.
I should have specified that I meant basically mixing it up & baking. 3-hrs isn't a short time. I tried some recipes without yeast & they can be baked right away, but I miss the texture & flavor of the yeast.
I guess I'm asking for something that's nonsensical... you've got to give the yeast time to work.
Quote:
Originally Posted by Formerly Known As Twenty
When I want to move things along, I'll put the bowl with the bread in it in the oven on the lowest rack as the oven is always a nice temperature for rising bread due to the pilot light. When I lived in places that had the old-fashioned radiators, in the wintertime I would use their heat to get bread to rise more quickly.
Keeping in mind that most people no longer use ovens that have pilot lights or live in places with steam heat, another trick that I've used is to warm the pottery bowl that I like to use for dough before putting the bread in it as it kind of gives it a bit of a jump start. Running the bowl under the hottest of water that comes out the tap, then drying and oiling it seems to do the trick as the pottery retains the warmth for a while.
Still another trick is to turn the oven on its lowest setting, turn it off once it hits the right temperature for rising bread without killing the yeast, then popping the bowl of dough in it to rise. Often, I'll put a pan of hot water in there, too, to add a bit of moisture as I usually cover rising dough with a linen tea towel rather than plastic.
Thx for the reminder, I forgot that heat kills the yeast. You've done all the things I have way back when... resting on the radiator, etc. And, yeah, I really miss having a gas oven. It's all in what one's used to but when I was a kid, my mum even baked in a coal stove & set pies on the window sill to cool. Different times.
TY very much for the thoughtful replies. I didn't have a well thought out q... basically, the answer is no.
gentle heat speeds rising.
I put a pan of hot water in the oven (there's no pilot light), to create a "proofing" box.
The top of the fridge is usually warmer than the rest of the kitchen, so that's a good spot.
Cover the top of the dough bowl to keep out drafts.
I know some pizza recipes claim they take less than an hour start to finish, haven't tried them.
And you can make dough in advance, fridge or freeze it, then just do the final rise.
I know some pizza recipes claim they take less than an hour start to finish, haven't tried them.
I find those crusts to be crunchy like a hard cracker & flat. Tried a couple... hate them all. It's like pizza for the crowd who thinks English muffin 'pizza' is good. No offense, with 7 kids, my mum used to do this.
I do the old fashioned rise, was just wondering if there were tricks to cut the time in 1/2. As I said above, I don't think it's a process that can be rushed.
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And you can make dough in advance, fridge or freeze it, then just do the final rise.
You could, but nah, I like fresh. The only things ever in my freezer are ice packs for sore muscles & headaches.
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