|
|
COOL RISE: |
|
A
cool rise, also known as a
refrigerator rise, is when yeasted
dough, whether shaped or unshaped, is placed in the refrigerator to
rise slowly. The cold slows the yeast's activity, allowing for
more flavor and an interesting texture to develop.
When bakers use a
sourdough or sponge starter culture, where the yeast is allowed to
ferment over a long period of time or chill a dough and slow down its
rise, the cold dramatically reduces yeast activity. The bacteria, on
the other hand, function well even in cold temperatures, so they now
have an opportunity to thrive, producing many more marvelously
flavorful acids.
However, there are a number of chemicals naturally present in dough
that promote the breakdown of gluten. This is one of the reasons you
cannot hold the dough infinitely long in a fermentation to improve its
flavor. |
|
|
|
BREAD TOPICS:
HOW TO
MAKE BASIC BREAD:
|
| Which
yeast
is best to use for a cool
rise ?: The best choices are Active Dry or starter yeast (sourdough or
sponge). Instant yeast (rapid rise) works too quickly. |
A long rise improves the bread's texture and
flavor from its
long, slow fermentation. In
cookbooks, it is said that all yeasted dough can be refrigerated, but
I have found that it doesn't work well all the time. In my opinion,
starter
or high sugar dough works the best.
|
 A
cool rise can be done when you don't have the time to finish the bread
recipe or if you are interrupted. |
Dough can be kept to rise for three
days in the refrigerator, however it is best to use it within 24 hours. So it
won't "over-proof" and spill over its container or collapse, it is necessary to
punch the dough down once every 18 - 24 hours after it has been placed in the
refrigerator. If it still over-proofs, it will look like it's fallen - with
flat, wrinkled tops. There is a way to fix the dough; see
solution.
There are two ways to do it:
|
Place dough in the coldest part
of the refrigerator, which is the middle and towards the back. |
1.
Sometimes
I make bread dough in the evening, place it in the refrigerator and let it rise
overnight. Take it out when it has almost doubled in bulk
and let dough warm slightly at room temperature, where it will
complete its rise albeit slowly until the
dough has warmed to room temperature.
Check for doneness
after the dough doubles in bulk:
gently stick two fingers in the
risen dough up to the first knuckle and take them out. If the indentations
remain, the dough is ready to be punched down and shaped. Let
the bread go through its second rise and bake it; or,
2. The other way is to shape the bread after its
first rise and punch down. Let the second rise take place in the refrigerator
overnight.
 QUESTION:
I want to make cinnamon rolls and bake them in the morning. Is it
possible?
ANSWER: Yes. Shape
the rolls, place in the baking pan and cover loosely with plastic wrap --
make sure you grease the side that will touch the bread. Then place them
in the coldest part of your fridge overnight. In the morning, take them
out of the refrigerator and keep them covered while the oven preheats. If
they need to rise a little more, let them do so before baking. Remove the
plastic wrap and bake!! |
|
| |
