[Sca-cooks] easy bread recipe?

[Terry Decker]

Actually, if you do much less than a two hour first rise and a one hour 
second rise, you are either using too much yeast or have the temperature of 
the dough too high.  In both cases, the quality of the crumb and the flavor 
suffers.  If I have the luxury of time, I will reduce the yeast and lengthen 
the rise to improve the final product.

The optimal rising temperature for bread dough is between 65 and 90 degrees 
F and it does best around 78F.  If your dough goes over 110 F, you're 
killing yeast.

In any event, I don't have a usable garage or enclosed porch, nor do most of 
the sites I bake at.

Bear


> In the summer, I have found a little short cut to
> this.  I used to have a garage.  I used to set up a
> table and set the covered rising bowl or covered pan
> on the table-worked kind of like the commercial
> proofers.  Used to cut my rise time in half.  I now
> have a sun room/enclosed porch-still helps cut down my
> rise time.  Of course, out of luck for this in the
> cooler months.
>
> Alexa
>
>
> --- Terry Decker <t.d.decker at worldnet.att.net> wrote:
> >  , but I haven't been able to
>> ditch the 3 hours minimum
>> rising.
>>
>> Bear
>> b
>
>
>
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