A suggestion for improving bread recipes

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A suggestion for improving bread recipes

Post by LewLasher » Mon Dec 17, 2012 6:59 am

[Unrelated to skiing, other than that, it is sort of an indirect report on the ski conditions in that I am, obviously, not skiing:]

This morning I'm making bread. By hand, not using the automatic bread machine.

One of the key steps in the recipe is "let dough rise until it has doubled in bulk." It just dawned on me: this would be a lot clearer if they just said "let dough rise until the width and height have increased by a factor of the cube root of 2."


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Re: A suggestion for improving bread recipes

Post by kuan » Wed Jan 16, 2013 7:59 am

Yeah, something like that. The first raise is important and it doesn't matter if it goes over "double." Just punch it back down. The second, however, is what gives you the shape and size of your loaf. Too much raise and you won't get oven spring, too little and your loaves will be a little dense.

The best advice I can give anyone who likes to bake bread, or bake anything, is to get a pizza stone and just keep it on the lower rack.
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