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Questions tagged [rising]

87 questions
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Rising pizza dough in the fridge after punching it?

EMERGENCY! I am making a pizza recipe and am deciding between having it for dinner tonight or tomorrow. I was originally planning on doing it tomorrow because I wanted to let it have its first rise in the fridge since I've heard that is what makes…
SB.
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Bread baking: dough has little holes after first rise

I'm making a half white flour, half whole wheat flour bread, with garlic, olive oil and dried herbs. After kneading it for about 20 min I left it to rise even though it wasn't as springy as I'd like. It was also a bit sticky, but was afraid to make…
bwindels
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How do I keep cake from collapsing when adding lemon juice?

I am trying to perfect a nice lemon bundt cake recipe that uses lemon juice and zest for flavor. I have achieved the flavor profile I want, but the cake does not rise much and comes out a little too dense. I figured it was the acidity of the 5…
TheCodeNovice
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Chewy, Moist & Bit Uncooked Bread

I used a pre ferment of yeast flour & water kept for 3 hours to ferment. Later kneaded this into whole wheat dough I had kneaded earlier. Then rising, rolling it , rising again over 2 hours. Till here all was going well with dough puffing , rising…
Nidhi Mishra
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should I let my sourdough loaf proof in the fridge or on the counter?

I've been watching tons of videos on making sourdough recently, and quite a few say to let the sourdough loaf do its final proof, or rise, in the fridge. Is this necessary? Would it speed up if I just let it rise on the counter? Thoughts?
Adventurous Pallet
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Recipes for cookie cutters vs drop cookies

Today I made a batch of sugar cookies using my new snowflake-shaped cookie cutters; when I pulled them out, they had puffed so much they became flower-shaped instead. What should I look for in a recipe to use cookie cutters on versus one that would…
Yamikuronue
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Cake not rising - too many wet ingredients?

I've tried making this three layer cake twice in the past two days. I think the issue is too many wet ingredients. It’s from a cookbook I trust for the most part, but after two failures, I’m not sure what else to change. If the issue is too many wet…
user68196
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Can I refrigerate lower hydration dough for storage like I would no-knead dough?

I've been baking with the Artisan Bread in 5 minutes a day recipe for nearly a decade, off an on, and like a lot of people I decided to try to step up my game over the last year. I feel like I've reached the point where I have a good mastery of…
Fulluphigh
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I forgot to add butter to my king cake dough

I forgot to add butter to my dough when making king cake, I have kneaded it and left it to rise, will it ruin the dough to mix the butter in and then knead and let it rise again?
Sutter Phillips
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Turning focaccia upside down before topping

In this video (you don't need to understand Italian ;) this lady lets a focaccia leaven in its own baking tin on a layer of olive oil and then, before topping, turns it upside down. The tins were covered only with a towel, so the dough did form a…
David P
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How long should pizza dough rise?

I have seen different recipes for pizza dough, some of which let the dough rise for about an hour at room temperature, others which recommend an 18-24 rise in the refrigerator. What are the differences between each method, and is one inherently…
Dylan Temel
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Why using ammonia bicarbonate and baking powder for deep fried bakery product?

This is my main bakery product: https://en.wikipedia.org/wiki/Youtiao I have been importing the raising agents. But now I can't import anymore... From my experience, the recipe used 2 kinds of raising agent: ammonia bicarbonate baking powder (they…
NasiGudeg
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How do you know if your starter is powered mainly by yeast or bacteria?

One quick follow-up question to this postMy sourdough starter is bubbling but not rising, suggestions?: How do you know if your starter is bubbling because of yeast (and not bacteria)? I've been feeding my starter at 100% hydration (35g spring water…
Ian Reinert
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Proof dough with only 1/2 of flour?

I would like to ask if it's possible to proof dough using only 1/2 of the flour, then adding the rest of the flour with the rest of the ingredients. The basis for my question is this video, https://www.youtube.com/watch?v=Ij4snv_9ro4 After quite…
wearashirt
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Can I first rise my bread dough in the fridge?

So yesterday, after kneading the dough, I oiled a bowl and put the bread dough in, sealed the top with plastic wrap and put it right into the fridge. Now reading on the web, I found out that it might not be good to let the dough rise in the fridge…
Lalaluye
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