...then you let it rise again before baking. What is the deal with that? Why two risings? Wouldn't it be the same after one? Enlighten me!
2007-02-08 10:29:23 · 5 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
I am thoroughly amazed that baking actually works for some people. And further, that they actually enjoy baking. The mess alone is enough to send one screaming to a bakery.
I tried my hand at baking years ago and can't say that anything I have ever baked, or anything I have ever tasted that was baked at home by someone I knew, ever tasted as good as something from my corner bakery.
I have no clue as to why dough needs to be pounded once, let alone twice. Yeast is a total mystery and what is the deal with having to keep putting the dough back into the fridge so that the butter in it won't melt? Huh? I watch Paula Dean in wonder.
2007-02-08 10:40:09 · answer #1 · answered by Liligirl 6 · 1⤊ 1⤋
The first time the dough rises it is just air..So you knead it down and let it rise again This time not having the air it had before and ready for baking now!!!
2007-02-08 10:33:46 · answer #2 · answered by jewel64052 6 · 1⤊ 0⤋
The second rising helps to get it "airer" or lighter. It lets the yeast have time to do more work and makes for a better quality dough. I have tried it without punching it down and it just doesn't have the right texture.
2007-02-08 10:35:22 · answer #3 · answered by sweet sue 6 · 0⤊ 0⤋
The second kneading also helps with the texture of the bread. If you like thicker bread with a rougher outside, you can knead once and it will be more dense. If you knead more, it changes the consistency of the bread and lt becomes lighter.
2007-02-08 10:38:59 · answer #4 · answered by brwneyes 6 · 0⤊ 0⤋
Check out The Food Network on-line or on satellite...they have lots of cooking sites to reference.
2007-02-08 10:34:54 · answer #5 · answered by Anonymous · 0⤊ 0⤋