How long is too long for bread rise?

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asked Feb 7, 2022 in Recipes by bythenumbers (1,590 points)
How long is too long for bread rise?

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answered Feb 7, 2022 by Jaybird (12,310 points)
Generally over 3 hours is considered too long for bread to rise.

If you want to let you dough proof for longer, try bulk-fermenting it in a cooler place, but don't allow it to go longer than three hours or structure and flavor may be compromised.

For the workhorse loaf, a bulk proof of approximately two hours gives us the optimal balance of flavor and texture.

You can let bread rise 3 times or more as long as the yeast still has plenty of sugars and starches to feed on after the first two rises.

If you're planning on allowing your dough to rise three times, you should add less yeast to your dough so it doesn't exhaust its food supply.

The most common reason bread turns out close textured is because the bread dough was not kneaded long enough.

Bread dough should be kneaded 4 to 10 minutes.

When you have kneaded the dough enough, it will be smooth and elastic, and tacky rather than sticky.

Overworked or over kneaded dough will feel dense and tough to handle when you stop the mixer and if you cut into an over kneaded dough, you will notice that the interior is very dry and crumbly.

The slices will likely fall apart rather than holding their shape.

While the general taste of the bread may be the same, it will not have a nice mouth feel but, again, be dry, dense and crumbly.

The common reasons your kneaded dough is not smooth is because you haven't kneaded your dough sufficiently, you're using a low protein flour, or you're not handling the bread properly.

Gluten and water makes dough stretchy

To make dough stretchy.

Combine gluten and water, and a network of long, unorganized, knotted gluten strings will form.

Kneading aligns these strings, creating a dough you might be able to stretch so thin you can almost see through it.

The more gluten, the more elastic, stretchy and strong the dough will be.

You should add oil to bread dough when making bread as adding the oil to the bread dough improves the crumb structure of the bread and makes the bread softer and more moist.

When making bread oil is better as bread made with oil lasts a bit longer than bread mail with butter.

However for better tasting bread the butter is better to make better tasting bread.

When too much salt is added to bread the yeast is retarded to the point that there is a marked reduction in volume.

When you use too little salt in your bread dough the bread dough will rise too fast and lead to a weaker structure of the bread and the flavor that is not as good.

Salt acts as a yeast inhibitor, which means that it slows down the growth and reproduction of yeast in your bread dough.

Without salt present to rein in its activity, the yeast will go wild eating all of the sugar available in the dough.

If you don't add salt to your bread then the dough will rise too fast which makes the structure of the bread weaker and the flavor not as good.

The salt in bread acts as a yeast inhibitor.

When making bread the salt added to the dough to make bread acts as a yeast inhibitor.

In bread making the salt acts as a yeast inhibitor, which means that it slows down the growth and reproduction of yeast in your bread dough.

Adding salt prevents the yeast from reproducing too quickly, thus allowing you to control the rate at which the dough ferments.

Without salt, your dough will rise faster than it normally would, leading to less flavor development and a weaker structure.

When making bread salt is needed and required for the bread to turn out properly.

However it is possible to make a loaf of bread without the salt, but your bread is going to look and taste better with some salt added.

Salt slows the rising process, or fermentation, of a yeast bread dough.

Salt slows down the fermentation process of yeast and other bacteria present which slows down the rate at which dough will rise.

This is primarily due to salt's propensity to absorb water which essentially dehydrates yeast.

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