AboutElyse Grau Expertise I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.
Experience I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.
Question QUESTION: Do you know anything about bread rising? I need this for my SRP.
Stephanie L.
ANSWER: Yes, I do. What do you need to know? SRP?
Elyse
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QUESTION: What tempature do you normally rise bread? How long does it take for the bread to tripple in size? What happens if you knead it for too long? SRP= Science Research Project.
Thank You for your help!
Stephanie L.
Answer Stephanie:
While making bread does involve a lot of science, it is really more of an art, and different recipes, or different bakers making the same type of bread, will do things differently. But I don't think that is what you mean, exactly.
Bread will probably rise the quickest at about 95 degrees - though bakers rarely will use such a high temperature. Usually bread is allowed to rise at 80 degrees. How fast it rises depends on both the temperature, the amount of yeast and how much food (sugar)is available for the yeast. Generally, a dough rising between 72 (room temp) and 80 degrees will complete a first rise in about 1 1/2 - 2 hours and the second rise in half that time. It is usually expected to double, not triple.
Over kneading will result in a dough that will rise very high initially and then collapse during baking. This is because the gluten strands are stretched too thin and cannot support the structure once they rise to their full length.
