Baking Bread....

[Mynyel]

I have been baking my own bread. I knead ;) to know a few things.

 

Why do we let the dough rise twice? It seems that the dough would be fluffier and lighter if it only rose once.

 

How do I get my bread to be a little lighter? I follow the recipes but it just doesn't come out quite light enough. I was hoping for more of a store bought texture... not exactly I don't want it identical but a little lighter and fluffier would be good.

 

Any help?

[kewb]

I find with my bread that one rise makes a dense bread (which I like but no one else in the house does) so I give it a second rise which results in a lighter bread.

 

You don't say what kind of flour you are using. I use whole wheat flour and add Vital Wheat Gluten to the flour. This also helps make for a lighter loaf. I also soak my grains overnight with apple cider vinegar. I find this also helps with the texture of the loaf.

[Mynyel]

I use whole wheat flour as well. I have the vital gluten as well, but forgot to put it in :glare:.

 

I am making another batch. So if letting it rise twice makes it lighter will rising it three times make it even lighter? :D

[kewb]

I haven't attempted a 3rd rise. I say go for it and let me know how it turns out. :)

[redsquirrel]

And don't forget that when dough goes in the pan, it does get a third rise. You let the dough rise, knock it down and let it rise again and then put it into pans to rise. That is the third rise.

 

Each rising made the gluten more tender.