January 14, 2010 - 8:03am
too much rise...what to do? HELP!
Hi everyone-
we're new to the obsession of breadmaking but since i got reinhart's book for christmas....its been experiment after experiment! what a great site this is.
looking for a little advice-
we made the 100% whole wheat hearth bread (second try) last night and one of my loaves is rising to the top of the plastic wrap <in the fridge>. what should i do? pound it down and let it rise again? transfer to another bowl? let it be trapped? not sure what will happen if i do either of these. not in a rush to bake- last time we split the loaves and the second day bake was much much more flavorful. didn't do too much different- not sure why this one is rising more...
any thoughts or comments very much appreciated!
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I would deflate it by stirring with a sturdy spoon then let it rise some more. Must be pretty powerful if it rises so much in the refrigerator! Is your refrigerator on the warm side?
Ok- i can try this. not sure why such a big rise this time. recipe says it will double or triple. last time was closer to double- this time is definitely closer to triple. our fridge is not super cold either (crappy apartment = cheap fridge) to that probably contributes. if i stir, should i just transfer to a larger container while i'm at it or does it not matter that it's contained?
It sounds as if you are using a container that is too small for the dough. How large is is the container?
LindyD-
yes. the container is clearly too small...won't make that mistake next time...just trying to see if i can fix it for this round. i'd say it was a 4 quart or so pyrex mixing bowl.
Hi Brooklyn...
Had to wait until I got home from work to respond because I wasn't sure of the size of the Cambro container I use. It's six quarts, so I never have to worry about the dough climbing out of it.
One neat thing I've discovered is that the lid of this container fits perfectly over my 5 quart stand mixer bowl, as well as a 2.5 quart Pyrex bowl I often use when mixing dough. No more plastic-crap (as David Snyder's tagged it) for these containers.
You're going to need a bigger container because even if you deflated the dough, it's going to rise again. :-)
Thanks! i was so lazy last night i did nothing. i'll probably transfer today + bake on saturday or sunday- i'll try and post photos of the result!