How many times can you let bread rise?

It makes it slightly less fluffy in my experience.

Try keeping it cool. A longer, slower rise develops more flavor.

Uhoh… Are you going to make lots of people frow up?

You are! I can tell.

:D

@avvooooooo Surely you meant to say “fwow up”.

@pdworkin yep, keep it cool and wrap in in cellophane, this will keep it fresh enough and will enhance the flavour (or so I was always told as a child)

@pdworkin Nope. She makes people frow up. She keeps trying to do it to me, but I’m OUTSMARTING her. ;D

@avvooooooo OF COURSE I’M NOT GOING TO MAKE PEOPLE FROW UP!! I won’t tell them till after dinner that I cut myself cubing the bread for the stuffing and bled all over the croutons. Sniff.

can you refrigerate it until time for the “final rise?”

@Val123 YOU know and I know… Poor frowwin’ up people! Bringing some buckets with you or are there enough toilets to hang over?

Here, have a Hello Kitty bandaid.

@Judi Yes, I think that’s the way to go…..(I’m going to make bread without eggs or fat for the first time ever, thanks to somebody here! Using a dark English Ale for liquid, anxious to see how it works out.) Mmmm. House smells like Apple Pie baking!

At warm temps, the yeast is multiplying like crazy and consuming the carbohydrates in the dough. As time goes on, the dough will taste more and more like yeast (because ther is more and more yeast) and also like the by-products of yeast metabolism. But eventually the yeast will have consumed the available sugars in the dough, and their by-products, notably ethanol, will have built up to toxic levels (for the yeast, that is). When that happens, you’re not going to get any more CO2 out of them, and the bread will be poorly aerated.

For most doughs that don’t contain added sugar, the ideal is one doubling in the bowl, then one in the loaf. Some doughs that use added sugar call for two rises in the bowl and one in the loaf. Adding another rise to a recipe will make that last rise in the loaf pretty anemic, since the yeast no longer has enough sugar to eat.

The advice given earlier about refrigerating the dough to slow down the growth of the yeast is sound,

I love how art and science merge together in Bread. I think there is something spiritual about it :-)

@Harp…how can you have a dough that doesn’t contain added sugar? Without sugar, the yeast can’t yeastify!

@Judi and play time!!

@Val123 Flour contains its own sugars. 2.5–3% of the weight of white flour is sugar (mostly sucrose).

Hm! Thanks @Harp