I picked up a new brick pack of Fleischmann's Instant Dry Yeast recently and, for some reason, decided to read the directions on the package. It included something very curious:
For Household Use:
"[...]In recipes calling for 2 rises, replace the first rise with a 10 minute rest after kneading, then shape dough and proceed as recipe directs."
Does that make sense? I haven't tried it yet because I just now read it and because I'm not yet ready for another loaf of the most insanely delicious Sesame bread I've ever tasted! (another topic, perhaps). Has anyone tried, or even heard of this technique? I've finally gotten to the point where I can handle the dough after the first rise without cursing (that was a beautiful day!) This changes everything. If this works, I can actually start a sandwich bread in the morning and have it ready for slicing by lunch (though the overnight rise in the fridge is hardly a killer).
Thoughts?
is that Fleischmann inc. assumes folks buying "instant" yeast are in a hurry so they have given an alternative process to cut 60-90 minutes off the bread making process. As you pointed out, with this method, you can start in the morning and have fresh-baked bread ready for lunch. Just another approach to homemade bread….although I imagine you will find that your "overnighted" bread has a better flavor. Happy baking!
Accelerated fermentation is actually a terrible, terrible goal to have. The fermentation is where much of the flavor comes from, so their directions are basically "how to make crappy bread." Your overnight rise in the refrigerator is one of the best things you can do for your bread.
In a pure sourdough bread, that first rise (bulk fermentation) is the period in which a relatively small amount of yeast starts to multiply and create a critical mass of yeast that will be required in the second rise (proofing). During this first rise the yeast are multiplying, and gluten is being formed that will create the mesh required to trap gas bubbles that will form the open crumb in the bake.
Commercial instant dry yeasts, on the other hand, are so aggressive that two long rises would over proof your dough. So they are advising you to essentially skip one of the rises to avoided that fate. The result of the fast rise, of course, will be weaker dough development resulting in a bit less flavor and a softer spongier crumb. But the (essentially) single rise will avoid over-proofing.
I found myself in a situation yesterday -- do I run to the store and pick up some hamburger buns for an unplanned visit by the grandkids? Or do I try the Fleischmann's '10 minute rest' trick on something that is, arguably, not very demanding, flavor-development wise? Ah, what the hell!
I threw the ingredients for my standard white sandwich bread into the mixer, a bit higher hydration for hamburger buns, let it run for a few mins, then rested it for 10 mins (actually 15, but I think I still captured the spirit of the experiment). The dough was just as 'poofy' as if I had let it go through a traditional first rise - for some reason, I was surprised. I divided it into 8 pieces, rolled them into balls, put them on parchment, and stuck them into the oven with hot water in the broiler pan that has taken up permanent residence on the bottom rack. An hour or so later, they looked about the right size and shape, so I took them out, heated the oven to 400F, then baked them for 20 mins. Brushed the tops with butter and let them cool.
These buns were supposed to play a supporting roll ('roll' - get it? :)), but they turned out to be a highlight of the meal - actually drawing compliments from the grandkids who are not known for making positive comments about any food that doesn't come out of a proverbial Blue Box (a generic Mac & Cheese reference). I'm not saying they were great because of the 10-min-rest-in-lieu-of-a-first-rise, but rather, in spite of it.
While I'll stick with traditional methods when time allows, I'll definitely put this one in my personal bag-o-tricks.