Local doughnut shop (Gibson’s in Memphis, best on the planet) has said that the secret to their doughnuts is that they’re triple raised.
i know that they also use old-fashioned cake yeast.
But if you were going to alter a traditional double-raised doughnut (i.e. bulk ferment then firm and prove) to make it triple raised, what would you do?
Recipe in the new Cooks Illustrated looks like a good one to start with, but generally... I’m looking for suggestions.
I may have answered my own question:
https://youtu.be/FryQ_UKaBKQ
This suggests he’s using a mix...
https://youtu.be/R9ghwdq7LC8
but I’d still love to hear thoughts.
I would do two full rises in bulk, degassing in between with a few kneading strokes or folds, whichever is appropriate for the dough consistency. Then roll out and cut after the second rise. Your final proof is then the third rise.
Two full rises in bulk for a straight dough, as opposed to a preferment plus one rise, helps develop more complex flavor. One or the other.