If the Dough Is Over Risen Do I Punch Down and Rise Again
When we start started making staff of life, overproofed dough was probably my biggest worry. I can remember but feeling similar I was in the dark about knowing when dough had proofed plenty and when to grab it at the perfect time. Which is how we got to this web log mail, as I wanted to know what my options were if my dough overproofed. I ultimately wanted to know if knocking it down and letting it ascension a third time would be okay?
We actually have an entire web log mail service that walks you through knowing when breadstuff dough is washed proofing. If you experience like you're in the dark, we're confident information technology volition articulate some things up for you.
But don't click away likewise before long, as we'll almost certainly be able to put your mind at ease about actress rises. At the very least, you'll be armed with more data and more than options.
When common ratios of ingredients are used, staff of life dough made with commercial yeast can be knocked down and left to rise upwards of x times. However, for best results, about staff of life dough should be baked subsequently the 2nd rise but before a 5th ascent.
I know information technology is hard to believe that dough tin ascension nearly x times. Just, given our tests and research, it's true. We're non saying you'll always get x rises, nor are nosotros saying information technology is practical. Simply that information technology is possible.
For example, if yous leave your dough to rise and keep vacation for a week, you're not going to come back to knock it down and have information technology rising. It'south done for at that betoken. And so time matters here, as it primarily has to exercise with yeast consuming the bachelor nutrition in the dough. It will eventually run out of nutrition.
But, if your room got as well warm during proofing, and you walk in to see your dough has overproofed in the 60 minutes that your recipe calls for, you lot'll be just fine to knock it downwards and see it rise for a third fourth dimension. If you keep up that rate, you'll likely see something close to ten rises.
Just you wouldn't want to get anywhere near x rises, to be honest. Information technology takes all 24-hour interval and results in less than desirable breadstuff.
We recently recorded a time-lapse video where we allow a small batch of dough rise eight times before baking it. The finished mini loaf of staff of life looked fine, merely it was so bitter we couldn't palet it.
You tin see the little test we did in the video at the stop of this post, forth with our thoughts on it.
But permit'southward address some added questions you might be having at this moment. 🙂
If you're similar me when I showtime heard this I wanted to know why so many recipes suggested two rises if yeast can go much longer. And certainly, you might exist wondering why there seems to be and then much pressure about catching dough before it overproofs.
Let's accost each of those separately.
Why practice Recipes Call For Ii Rises?
If you've looked at any number of recipes for bones yeasted breadstuff, you'll almost certainly come across ALL of them calling for two rises. It's true that some varieties of bread similar brioche call for three, but basic loaves almost always call for two rises.
The interesting thing with this is that not that long ago (at least compared to the history of bread) many common bread varieties were regularly given iii rises. I've actually been enjoying reading through bread books from the late 1800'due south and early 1900'southward and take been surprised to see just how many recipes phone call for three rises.
Nosotros don't really know why 3 rise periods take generally gone away leaving two rising periods as the mod standard, just nosotros assume information technology must have something to do with modern varieties of commercial yeast.
Just what we tin address is why mod yeast bread is given just two rises. The simple respond hither is that two rises are all that most breadstuff dough needs. Anything past two rises volition not event in meliorate bread.
If improve staff of life is desired, slowing downward each of the ii rise periods by using less yeast, a bit of common salt, and/or lowering room temperatures is the improve option. Calculation more than time via extra rise periods can actually take diminishing returns. This is especially true if you get past iii or four rises.
The curt of it is that more than two rise periods would be a waste material of the baker'southward time invested in virtually bread. And once dough is knocked down more than four times there is ultimately a negative return on taste, texture, and size.
Why do so Many Warn Well-nigh Overproofing?
If dough tin merely be knocked back downward and given a third or fifty-fifty quaternary rising before things actually first to decline, nosotros might wonder why we are warned almost overproofing so often.
The brusque of it is that overproofing is really bad news for staff of life. It results in many undesirable attributes of failed bread. Overproofed dough that is baked tin can issue in complanate staff of life, dumbo bread, lopsided loaves, tearing, blow-outs and more than.
It should be noted that some of those attributes above, such as complanate breadstuff, are the result of astringent overproofing. Dough that is merely slightly over, isn't going to result in disaster. Merely none the less, we want to avert baking overproofed dough.
In brusque, avoid BAKING overproofed dough, and avoid SEVERELY overproofing dough. If yous can avert those two things, you'll exist just fine. Overproofed dough, especially if it is just the starting time or 2nd rise, can always exist knocked downward and given some other rise.
But be careful, don't let your dough go extremely overproofed. If your dough has go so overproofed that information technology cannot agree any tension, it is most impossible to salve it and plough information technology into a calorie-free and fluffy loaf. Y'all'll recognize it correct away, every bit it will just fall autonomously equally you attempt to shape it. The best way to describe it is like liquid magic sand.
In all of the loaves we've made over the years, we've only had that happen one time to a batch of sourdough, using a very low protein (therefore low gluten) flour that sat in 90° F temperatures for 6 hours. If you're non sure why nosotros said low protein equals depression gluten you lot can check out our mail on bread flour, protein, and gluten hither.
We salvaged the sourdough by adding a fiddling extra flour and water until it was able to hold its shape. It was a scrap dense and ugly, but it was delicious with butter. 🙂
Please note hither as well, that sourdough is some other thing birthday for rising stages. It is not nearly as robust as commercially yeasted dough. If working with sourdough, you'll demand to correct overproofing in the get-go rising. The second rise is not very forgiving.
Dough made from commercial yeast on the other manus, is more than fine with being knocked down a tertiary fourth dimension, and if you absolutely have to a fourth time.
And if you take to practice it a fifth time, for the dear of bread set a timer or something. 🙂
Our Simple Test
To run our lilliputian examination, nosotros made a batch of bones white breadstuff but scaled it down using baker'south percent. The loaf ended up being a sixty percentage hydration dough using 100 grams of flour and ane grams active dry yeast.
Starting dough temp was 70° F and average room temperature was 81° F.
Time To Double
| Time | Doubled Aye/No | |
| Ascension 1 | 40 min | Yes |
| Rise 2 | 35 min | Yes |
| Rising 3 | 45 min | Yes |
| Rise 4 | 60 min | Yep |
| Ascent 5 | 65 min | Yes |
| Rise 6 | 80 min | Yes |
| Rise 7 | 120 min | *Yes |
| Rise 8 | 75 min | Non measured |
Discussion
Nosotros were surprised with these results, equally we've never let dough rise this many times before. We've gone four times before, but never across that. I fully expected the rise period after 4 attempts to be much longer. Even a two hour rise on the 7th effort was much shorter than I was expecting.
Additionally, the finished loaf had much better texture than I anticipated and even a bit more oven spring. I certainly was anticipating a much more than dense loaf of bread than nosotros concluded upwardly with.
The major downfall here was the taste. The yeast/booze flavor notes were extremely bitter. Information technology was not palatable, and trust me we are not picky eaters in this house. 🙂
*We are certain this could have gone at least one more round, just nosotros decided we would stop this experiment once a new rise struggled to reach the previous mark. In this case, on rise number seven, the dough failed to accomplish the book of rise number six.
Merely, let's be honest here, the likelihood of anyone needed to let dough ascent this many times is slim to none. If y'all need to do a 3rd or 4th rising, you lot should have confidence that you lot'll end upwardly with a decent loaf of bread. It might be more dumbo than desired, but depending on conditions, you lot might see no deviation at all.
Source: https://kneadrisebake.com/how-many-times-can-you-knock-back-yeasted-dough/
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