SC - bread

[Decker, Terry D.]

None of the four period European bread recipes describes a double rise.  The
describe doughs that are allowed to rise, then shaped and baked, or that are
shaped then allowed to rise and baked.  The recipes appear to depend heavily
on oven-spring.

>From experience, true sourdough rises take a long time.  The time can be cut
by shaping the loaves and letting them go through a single rise, which may
be what is described in Platina.

Field and country baking often have limited capacity and are often done with
serious time constraints.  Where fast acting yeast is unavailable, a single
rise is the practical solution.  These are often done with low gluten
cereals, which make the idea of any rise moot. 

Bear

> In a message dated 9/28/99 11:16:21 AM Eastern Daylight Time, 
> TerryD at Health.State.OK.US writes:
> 
> << While the dough
>  could have been placed in a pan, allowed a second rise and then baked,
>  baking the dough directly in the pot from a single rise is probably
> closer
>  to period country and field practice.
>  
>  Bear     >>
> 
> Documentation, please?
> 
> Ras
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