As has already been learned, this stiff
dough rises more slowly than a sponge, but it requires one rising less.
It must be kept at a uniform temperature as much of the time as
possible, so that the rising will not be retarded. When it has doubled
in bulk, remove it from the bowl and knead it. Then shape it into
loaves, place these in the pans, allow them to rise sufficiently, and
proceed with the baking.
CARE OF THE RISING DOUGH
45. Purpose of Rising.--Rising is an important part of the process of
bread making, no matter which method is employed. In a sponge, its
purpose is to blend the ingredients after they have been mixed, as well
as to permit the growth of the yeast; in a dough, after the gas has been
evenly distributed by means of kneading, the purpose of rising is to
permit the incorporation of a sufficient quantity of carbon dioxide to
make the bread light when it is baked. As has just been explained, three
risings are necessary in the sponge method of both the long and the
short process, whereas only two are required in the straight-dough
methods. The last rising, or the one that takes place after the dough is
shaped into loaves, is the one that affects the texture of the bread
most, so that it should receive considerable attention. If the dough is
not allowed to rise sufficiently at this time, the bread will be too
fine in texture and will likely be heavy; and if it is permitted to rise
too much, it will be coarse in texture.
Pages:
223
224
225
226
227
228
229
230
231
232
233
234
235
236
237
238
239
240
241
242
243
244
245
246
247