Cajunluke 2 2 gold badges 5 5 silver badges 13 13 bronze badges. I think you meant gluten as that is what gives bread it's structure not the starch. Traditional Neopolitan pizza dough does not contain oil. Other area pizza dough does, though. Starch is the hardner? It's more along the lines of the flesh while gluten is the bones.
Starch can be a thickener and is often used that way. It is what creates the flavor and the second half of the structure. You knead your dough again to redistribute the yeast in the bread Commercial yeast is very concentrated, and if you don't allow for a second rise, you will have areas with very little yeast development and areas with high concentration of yeast hence the air bubbles I should note that in Spain, the professional bakers learn to bake with what is called the "masa madre", which is an aged, well fermented bread dough.
In English bread made this way is called "sourdough" the small bit of aged dough is called a sourdough starter and is considered a distinct type of bread. Sandra Sandra 31 1 1 bronze badge. Things have certainly changed these past 30 years. Just go try to find a 5 Lb sack of dark Rye flour, — Wayfaring Stranger. Does this make sense? Rising too fast will leaving gapiong holes as you see in baguettes. Sometimes that's not what you wan.
Soulis 5 5 silver badges 14 14 bronze badges. I will, as usual, suggest experimentation. It's all bread. Some of it is not as different as you might expect; some is. For a "more controlled than is often the case" experiment, make dough to support loaves and: put one in the pan directly rise the remainder, punch down if you made enough for 3, divide again and put in pan give the third another rise before panning it.
Ecnerwal Ecnerwal Rotsachallah Rotsachallah 1. Any comments are welcome. Nick Gabriel Nick Gabriel 1. Sign up or log in Sign up using Google. Sign up using Facebook. Sign up using Email and Password.
Post as a guest Name. Email Required, but never shown. Featured on Meta. Now live: A fully responsive profile. Version labels for answers. Linked 5. Once dough has risen to double its size, it must be pressed down or turned to prevent it from overproofing. If bread is allowed to rise to more than double its size, the gluten will stretch to the point of collapse and will no longer be able to hold the gas bubbles that provide necessary structure for the loaf.
Overproofed dough is usually very dense. Punching down is actually an antiquated term, as artisan bread bakers prefer to treat dough more gently, pressing and gently deflating it rather than punching it. To punch down dough, transfer it to a lightly floured surface, then use your fingertips to gently press and stretch it. If dough is to have a second proofing, it must be folded using one package fold or two business-letter folds after it's been punched down.
To make a package fold, stretch the bottom of the dough and fold it up to the center, then repeat with the left side, right side, and top. To make a business-letter fold, press the dough into a rectangle.
Fold the bottom third of the dough rectangle over the center, then fold the top edge down to meet the bottom edge. As the dough is allowed more time with an additional rise, this gluten can strengthen slightly more, which allows for a larger rise, oven spring, and texture.
This will make the crumb look messy, unprofessional, and awkward to use as sandwich bread. By allowing the dough to rise for a second time, the gas produced by the yeast can be more evenly distributed by the developed gluten network, which allows for a better crumb. The longer you can let the yeast do their thing, the better your bread will get overall, so having a second rise allows the yeast a longer period of time to do their job.
Of course, a more detailed answer is required to be able to really understand how to tell if your dough is ready. When you first learn to bake sourdough, it is handy to use certain time guidelines to help understand how long to proof sourdough for, but you may find that your bread results are different every time.
But that plan went out the window once the weather outside changed, and the temperatures got colder. Or hotter. Or somewhere in-between. Because it then also meant that my dough was being proofed at a different rate every time. In the hotter weather it would over ferment. And in the colder weather it would under ferment. And this meant that my bread would come out different every time. There are many variables that contribute to how long the dough should proof for.
So rather than thinking of it as how long , you really should be looking for clues as to how much longer it needs , and if it is showing signs of completion or not. But depending on other variables, such as:.
The timing for proofing sourdough can be stretched from 4 hours to even a few days! The smaller the amount of sourdough starter in the dough, and the colder the temperature, the longer the dough is able to ferment for. Again, these are very rough guidelines that are handy to have when first starting out. But knowing from the feel of the dough will give you a much more accurate and predictable bread result.
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