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15 Comments
Reille V.
December 25, 2020
This is ridiculously - entirely too long of an article for a simple question. When saved to an offline reader - it says approx 8 minute read. Ridiculous. On top of all the ads. Shameful.
Sarvat
May 30, 2020
Hello
I was making naan Indian bread . One time I leave bread for 8 hours and it comes beautifully and second time I leave bread for 14 hours this time it’s difficult to stretch dough and also doesn’t come nicely . Can you explain what is the reason?
I was making naan Indian bread . One time I leave bread for 8 hours and it comes beautifully and second time I leave bread for 14 hours this time it’s difficult to stretch dough and also doesn’t come nicely . Can you explain what is the reason?
Erin
December 11, 2019
This is an older article but i’m hoping comments are still checked! My daughter and I have been making cinnamon buns on Christmas morning for over a decade. I make the dough last thing on Christmas Eve and set it to rise. In the middle of the night, one of us (lately her as i’m too old for this crap!) gets up at like 4 in the morning to punch it down, then when it’s properly morning, we roll out the dough, make the rolls & let them rise again. It has always been a pain but she insists so we do it.
Then recently I discovered the overnight rise when baking pumpkin rolls. Literally did everything the day before, the rolls rose overnight and I baked the next morn. Mind blown!
Can I simply do the same with my Christmas rolls? The recipe is a copycat CinnaBon recipe using dry active yeast whereas the pumpkin ones used instant yeast.
I’m thinking i’m just going to go ahead and let the buns rise in the fridge overnight but if I can avoid failure, I’d prefer to do so. Thanks in advance!!
Then recently I discovered the overnight rise when baking pumpkin rolls. Literally did everything the day before, the rolls rose overnight and I baked the next morn. Mind blown!
Can I simply do the same with my Christmas rolls? The recipe is a copycat CinnaBon recipe using dry active yeast whereas the pumpkin ones used instant yeast.
I’m thinking i’m just going to go ahead and let the buns rise in the fridge overnight but if I can avoid failure, I’d prefer to do so. Thanks in advance!!
Erin
December 11, 2019
I should specify, we’ve been letting the Cinnabon dough rise overnight on the counter whereas the shaped pumpkin rolls rose in the fridge overnight.
Hilary_Pi
November 24, 2020
Hi Erin! How did your cinnamon rolls go last year? Did you try proofing overnight in the fridge?
The recipe below does an overnight fridge rise (and was thekitchns fave) and might be worth trying or using your own recipe and doing the second rise in the fridge could also work based on what the article is suggesting! Definitely worth trying!
http://www.thevanillabeanblog.com/2019/12/cinnamon-rolls.html
The recipe below does an overnight fridge rise (and was thekitchns fave) and might be worth trying or using your own recipe and doing the second rise in the fridge could also work based on what the article is suggesting! Definitely worth trying!
http://www.thevanillabeanblog.com/2019/12/cinnamon-rolls.html
Avner
August 10, 2017
Hi,
I reached this great article after a long search for an answer for a question regarding yeasts, and it was very interesting, but my question remains open.... I've been making a simple yeast dough (for making pita bread) for a long time and been very happy with the result. Now, for a special occasion, I want to triple the amount. Usually, I let the dough stand covered for 30 minutes, then divide it to smaller portions, then cover it again and wait 10 more minutes, and then straight into the oven. The problem is that with triple the amount of pitas, I can't make them all in one batch. So my question is this - will the dough continue to rise (in all the pitas waiting for baking), and if so, is there anyway to stop it from happening? Any help will be greatly appreciated
.
I reached this great article after a long search for an answer for a question regarding yeasts, and it was very interesting, but my question remains open.... I've been making a simple yeast dough (for making pita bread) for a long time and been very happy with the result. Now, for a special occasion, I want to triple the amount. Usually, I let the dough stand covered for 30 minutes, then divide it to smaller portions, then cover it again and wait 10 more minutes, and then straight into the oven. The problem is that with triple the amount of pitas, I can't make them all in one batch. So my question is this - will the dough continue to rise (in all the pitas waiting for baking), and if so, is there anyway to stop it from happening? Any help will be greatly appreciated
.
Erin J.
August 10, 2017
Hi Avner! Yes, once you have divided your (risen) dough into the size you need for your pitas, transfer any amount you can't bake right away to a parchment lined baking sheet and store in the refrigerator, covered in greased plastic wrap, until you are finished with your first batch. Then the dough out of the fridge, let it come to room temp, then shape it and keep moving forward! Hope this answers your question!
mrslarkin
April 4, 2016
I like the fast approach. I heat a mug of water in the microwave, then set my covered dough bowl in there with the door shut., with the steaming mug tucked in the back corner. I'm convinced this moist heat actually does something. Does it? I get a beautiful rise each time, so I guess the answer is yes. I think the slow, cold technique does produce a tiny bit better flavor, but if you haven't got room in the fridge for a big bowl, then the quickie way is just as good. I mean, it's homemade bread!
barries
November 6, 2019
Interesting, I found putting the dough in a dishwasher after The washer has run (empty) produces great results when you want to manipulate time and temperature. Especially on cold days when the yeast doesn’t want to be quite active.
zwieback
April 3, 2016
You show instant, active dry and fresh yeast in the picture but don't mention it in the article, might be enlightening to add a paragraph on the differences.
Sarah J.
April 3, 2016
Click on the photo and it will take you to an article all about that! Yippee!
barries
November 6, 2019
They are all the same but each has more living bacteria than the other which affects the potency. Instant yeast has 25% more living cells than an equal amount of active dry yeast and a whopping 300% more living cells than an equal amount of fresh compressed yeast. They can be substituted using the following bakers formula:
100 % fresh yeast = ~40 to 50% active dry yeast = 33% instant yeast
100 % fresh yeast = ~40 to 50% active dry yeast = 33% instant yeast
Maya S.
April 2, 2016
Great article! I've always tinkered around with this but it's great to see an affirmation for adjusting rise temp/yeast amounts.
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