Grandma's Bread Recipe

Hello, I recently came across my Grandmother's bread recipe. In addition to being VERY labor intensive, it calls for letting the dough rise three times.

I'm wondering what the benefits would be to the three-rise method as opposed to the two-rise which I am using.

It also calls for cake yeast, which I assume is all that was available at the time.

If anyone wants the full recipe, I'll send it.

All opinions/advice appreciated!

Knox G.

Reply to
Knox Graham
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There are people, like myself and your G'ma, who think that the longer dough ferments the better the taste. It's not the rise-number as it is the rise-time. The new fangled way is to retard-rise the dough in the frig for maybe a 24 hours or more. They used to do this in the old days by putting it in cool cellars overnight.

Anyway the short answer is three rises develop more flour flavor.

Reply to
zerkanX

Extra rises allow the dough to ferment longer, as the other poster mentioned.

By folding or punching down the dough, you move around the yeast and flour so that the yeast cells can come into contact with more food.

In effect, you're allow more time for the yeast to flavor the dough without starving the yeast cells to death.

Most modern recipes have only one ferment rise, and one proofing (after shaping) rise.

Cake yeast is compressed, fresh yeast and it's the best thing to use if you can find it. Many people can't, so substitute as follows:

1 .6 oz Cake of fresh yeast = 2 tsp of "Instant" yeast (SAF Instant, Fleischmann's "Rapid Rise", others) 1 .6 oz Cake of fresh yeast = 2 1/2 tsp of Active Dry yeast.

With the active dry, make sure that the yeast gets wet before being mixed into the dough, unless the dough is very wet anyway.

Paul

Reply to
Paul

It is interesting to see such recipe so that I can make a comparison with my previous breadmaking methods. I used to prefer such process for my breads than just doing single fermentation and then proofing, due to superior result in bread quality. I also practice a multistage fermentation in making a really soft roll and sweet dough items. IIRC that recipe I made can be considered of a four stage to include the final proofing step. From my observation such process enables to form lighter texture with better taste and flavour. In addition the bread is more stable to overproofing hence resulting in better bread volume.

Reply to
Roy Basan

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