why do we make bread dough rise twice?
Sat, 07/18/2009 - 08:25
hey friends! 
quick question,
does anyone know why when making bread you have a first rising, punch it out, then a 2nd one??
it's always confused me, but i've never done it otherwise.
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ahmad @ evil lemons
hey friends!
quick question,
does anyone know why when making bread you have a first rising, punch it out, then a 2nd one??
it's always confused me, but i've never done it otherwise.
Knocking back
After all the effort by the yeast to create a risen dough, it seems a shame to knock it back (also called degasssing). This process
1. Redistributes and expels the gases (CO2) in the dough that were created by fermentation in the 1st rise, since too much CO2 will eventually kill the yeast, it also
2. Reinvigorates the yeast, making sure that it is evenly distributed, and ensures the baked bread after the 2nd rising has an even texture
3. Also knocking back helps to equalise the interior and exterior temperatures since the outside of the dough is usually cooler than the inside, and
4. It relaxs the gluten a little.
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The last answer was really fantastic. I'd just add that a second rise (and longer rises, in the fridge) increase the flavor.
You might want to check out The Fresh Loaf (http://www.thefreshloaf.com/). This is a GREAT site that explains the effects of longer rises vs shorter rises, temperature differences, and number of rises on the flavor of your bread. It explains why certain techniques are used to develop and enhance the flavor of bread which I find extremely helpful!
I have a real hard time getting my dough to rise the second time. I have a cold house.
You might want to try either turning your oven on to its lowest setting (very briefly!), and using that as a proofing box for your bread. You can also put your rising bread in the oven with a bowl of boiling water.