Why let dough rise twice?

  • I'm just wondering, what's the point of letting dough rise twice? I've seen a bunch of recipes in the form:

    1. Mix dough together and knead
    2. Let it rise
    3. Knead again
    4. Let it rise again

    Why do they do this? Doesn't kneading just push the air bubbles out?

    why do these recipes have you knead again? Most recipes in the Bread Baker's Apprentice for the more rustic breads (Italian, French, etc. as opposed to sandwich bread) say to degass the dough as little as possible before the second rise.

    I love making bread. I make it every other day or three. (Also make your own butter it's so easy and tastes great plus less expensive than buying it. You can control the amount of salt.) My suggestion, as most of the reasons have already been very well addressed, is to split your recipe into two batches. Half of it should be cooked straight from its first rise. The other half should be knocked back and let it rise again. Obviously, with the first half, you need to put it in the final baking container not the rising bowl. When they have both cooled from baking, do a taste and texture comparison

  • Allowing dough to rise twice results in a finer gluten structure than allowing it to rise once. It results in a smaller crumb and prevents huge gaping airholes in your bread. The reason that you have to let it re-rise is that you just pushed all the air out with the kneading you did developing that gluten structure.

    Wouldn't kneading it once, hard, create that gluten structure? I always find the bread will taste much more "yeasty" if you let it rise twice, so I only let it rise once.

    @bobobobo - I only knead bread once as well, but I let it rise twice and usually also use a pre-ferment to help get even more of the rustic bread taste (that "yeasty" taste). On top of that, the gluten structure can be developed soley by allowing a long (18 hours or so) rise as propounded by the no-knead bread crowd.

    I've tried the no-knead method a number of times and I don't like the sourbread taste it develops. I'll be trying ordinary kneading shortly.

    Yup, stretches gluten more. Give less crumbly bread, unless you do something wrong.

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Content dated before 6/26/2020 9:53 AM