tag:blogger.com,1999:blog-4916485057164205644.post4076157503877113667..comments2024-03-28T21:58:41.783-04:00Comments on Home Joys: Bread Baking - Cold RiseGinahttp://www.blogger.com/profile/05420137490490341730noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-4916485057164205644.post-82182314238632705982022-09-06T21:32:36.912-04:002022-09-06T21:32:36.912-04:00Yes, you can. Yes, you can. Ginahttps://www.blogger.com/profile/05420137490490341730noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-26357884843268803862022-09-06T19:00:37.440-04:002022-09-06T19:00:37.440-04:00Can you do this cold rise with any yeast bread dou...Can you do this cold rise with any yeast bread dough recipe?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-15092497325060569682016-02-28T02:46:44.129-05:002016-02-28T02:46:44.129-05:00The first time I did a cold rise was by accident.....The first time I did a cold rise was by accident... I had to run off for a while and stuffed my pizza dough in the fridge. I was surprised it rose quite a lot in the fridge!Nueyerhttp://circleoflifesg.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-12089560867909645162013-09-22T18:30:48.156-04:002013-09-22T18:30:48.156-04:00I've done it, and it worked fine for me. Hope ...I've done it, and it worked fine for me. Hope it does the same for you.<br />GinaGinahttps://www.blogger.com/profile/05420137490490341730noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-4032541989796017172013-09-21T20:18:09.155-04:002013-09-21T20:18:09.155-04:00Hi, I am wondering if the results will be good if ...Hi, I am wondering if the results will be good if the second rose is actually in the fridge. I had to leave in the middle of the process and put it in the fridge. We'll see as I am now waiting for it to warm up. Anonymoushttps://www.blogger.com/profile/10249480299900204785noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-39858298460573170962013-06-26T03:38:34.308-04:002013-06-26T03:38:34.308-04:00have done cold cough method with white bread recip...have done cold cough method with white bread recipe. \mine says after you knead, rest 20 min, then pan, oil tops, plastic wrap loosey cover with tea towel and refridgerate from 2 to 24 hrs. bread turns out very good and the pans take less room in the fridge than big bowls...But now was looking for a whole wheat recipe or can I use straight dough with extra yeast..thanks<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-73259627772855403142013-06-07T11:36:57.042-04:002013-06-07T11:36:57.042-04:00Okay, I asked the question about cold rising on on...Okay, I asked the question about cold rising on only the second rise, then saw your other article about just that. It answered my question thanks. :-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-26522116937859129722013-06-07T11:32:39.799-04:002013-06-07T11:32:39.799-04:00Hi Gina, I'm Janet. Good article. One questi...Hi Gina, I'm Janet. Good article. One question though. Is it okay to use the cold rise method for the second rise after doing the first rise the normal way? I want to make cinnamon rolls for a church breakfast tomorrow, but do not really want to try and do it at 5:00 AM. For one thing my kitchen is located between my children's bedrooms... I don't want them up at 5! :-) I may just make them today while DH is at work and kids are at school, but it would be nice to take warm cinnamon rolls tomorrow. ThanksAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-14928665131354664252013-03-19T07:20:56.126-04:002013-03-19T07:20:56.126-04:00A year ago I saw a book about cold rise breads tha...A year ago I saw a book about cold rise breads that you leave on the countertop to rise in a book store. The entire book was dedicated to cold rise breads, but I cannot remember the name of the book and am really wishing now that I had bought it. Do you happen to know which title it might be? I have been changing over to eating as many organic foods as possible and baking my own breads is the only economical way to actually doing this. The more I learn about processed and genetically modified foods the more motivated I am to get away from them.<br />-MaryAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-75464943477098561082012-09-29T21:18:23.776-04:002012-09-29T21:18:23.776-04:00Thanks! I just made up some pizza dough, then deci...Thanks! I just made up some pizza dough, then decided to make pizza tomorrow instead of today. I wondered whether to let it rise now and then put it in the fridge. or put it in the fridge now and take it out to rise tomorrow. You have answered my question with this post-- I'll put in in the fridge and let it rise overnight. Mary @ Fit and Fedhttp://fitandfed.net/noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-77797018644220214542012-08-07T08:19:29.030-04:002012-08-07T08:19:29.030-04:00Jen-
I would take your dough out and bake it. Ofte...Jen-<br />I would take your dough out and bake it. Often you don't see a significant rise in the fridge, especially if it already rose some on the counter. <br /><br />I don't think the rye flour should be a problem at that percentage.<br /><br />Hope it works out for you!<br />GinaGinahttps://www.blogger.com/profile/05420137490490341730noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-70305873299822163692012-08-07T03:42:53.430-04:002012-08-07T03:42:53.430-04:00Hi,
I am Jen. It was really cool to find your are...Hi,<br /><br />I am Jen. It was really cool to find your are discussing the cold raise here because I have a little problem: I got the Peter Reinhart's Artisan Bread and I am trying to make a bread like the San Francisco Sourdough he describes but with about 30% of whole grain flour. That 30% is a mix of half wheat and half Rye. I know Rye has to be compensated with some wheat because it makes raising a little more difficult. Since I really put only 15% of it I think it is not the problem (am I wrong?). So my problem is that the dough already has 3 days in the fridge and has not raise. As the book says, I allow some hours for a little raise (and it worked) before putting the dough in the fridge. Since yesterday (that is 2 days in the fridge) I decreased the fridge temperature (so I putted it in the less cold) to see if maybe it was too cold (it wasn't, the fridge was in the middle level).<br /><br />Any suggestions?<br /><br />Thanks!!!Jaimirrishttps://www.blogger.com/profile/17807624060610349636noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-79434761090714685532012-06-11T18:56:49.403-04:002012-06-11T18:56:49.403-04:00My cool rise recipes tend to have more sugar in th...My cool rise recipes tend to have more sugar in them - I presume so the yeast doesn't have to work so hard. I am motivated by the time factor more than anything - I teach foods and nutrition in high school so we have very limited time to let the doughs rise on day 2 before baking. Thanks for the info, it's nicely written and straight forward.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-77160683797251740632011-02-15T08:16:50.088-05:002011-02-15T08:16:50.088-05:00I am just starting in bread making so this has bee...I am just starting in bread making so this has been so much fun. I made your bread again adding the right amount of yeast this time and allowing the second rise and man was the bread ever good. I even gifted a loaf to a friend of mine. Wow I can really do this. For me getting into bread making was because of health reasons. Getting away from processed foods and ingredents that I could not pronouce seemed like a good place to start. Beside the fact that price of bread is crazy right now. So I am happy to say I can do this it just feels so good. thanks so much for your blog it is a real blessing to me and my family. Hugs.Anita Ross, Lakeview Nova Scotia CanadaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-58711197984968844922011-02-09T09:06:43.488-05:002011-02-09T09:06:43.488-05:00I always do this with cinnamon roll bread. I will...I always do this with cinnamon roll bread. I will have to try this with the three day method on another loaf. This would save me so much time in a week.Mama to 12, so farhttps://www.blogger.com/profile/17759055814570254094noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-11788020197982513982011-02-09T07:09:45.904-05:002011-02-09T07:09:45.904-05:00I do not seal the lids. I want to allow room for t...I do not seal the lids. I want to allow room for the dough to rise. I have accidentally sealed the Tupperware lids before and the activity of the yeast will actually pop the lid off!<br />GinaGinahttps://www.blogger.com/profile/05420137490490341730noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-83966308563485047192011-02-08T19:41:56.386-05:002011-02-08T19:41:56.386-05:00So since I noticed you were using Tupperware lidde...So since I noticed you were using Tupperware lidded bowls in your fridge, do you actual close the lid totally, or just place it on the top ....Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-80326506872342077382011-02-08T16:11:23.847-05:002011-02-08T16:11:23.847-05:00Thank you for another great post. You are really ...Thank you for another great post. You are really inspiring me. I posted a photo today of my first loaf of bread! It was the first recipe (p. 45) of the book Artisan Breads Every Day. I think that is the one you mentioned. I received it for Christmas. Your tips are wonderful and your explanations so easy to understand.Snippets/Sarahhttp://rileymadel.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-74059628867407728872011-02-08T12:41:57.810-05:002011-02-08T12:41:57.810-05:00What a great post! I've never done a cold rise...What a great post! I've never done a cold rise either, but look forward to trying it. I found your blog a week or so ago from Like Merchant Ships and really enjoy it. Thanks for the info.<br /><br />KathieAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-26130692081793109772011-02-08T11:47:20.738-05:002011-02-08T11:47:20.738-05:00Well, I just did a cooler rise. Had some batter s...Well, I just did a cooler rise. Had some batter soaking overnight. Added flour from the freezer this morning and let it rise slowly. Smells good. I'll know after it cools enough to slice. ~LizMyBulletinBoardhttps://www.blogger.com/profile/07961091298654325887noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-10294754831192513662011-02-08T09:46:57.381-05:002011-02-08T09:46:57.381-05:00Thanks for this information! I have used cold rise...Thanks for this information! I have used cold rise, but didn't realize that it is actually supposed to make the bread taste better. I will definitely be paying attention to that now. <br /><br />And thanks for the inspiration to add more whole wheat flour to my recipes. I am really enjoying it.The Turner'shttps://www.blogger.com/profile/12773762637947488880noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-34443011094741197152011-02-08T09:30:39.963-05:002011-02-08T09:30:39.963-05:00Great info! I, too, use that book and have really...Great info! I, too, use that book and have really had the best tasting bread with the cold rise doughs!Ahttps://www.blogger.com/profile/03958393253816735277noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-41288838787060151282011-02-08T08:47:37.453-05:002011-02-08T08:47:37.453-05:00I have never done a cold rise before but I love kn...I have never done a cold rise before but I love knowing that you can do this! That will be handy in the future!<br /><br />I linked to yesterday's post, in my blog post today. I am enjoying learning more about bread making from your posts!<br /><br />Thanks!<br />DeannaDeanna Rabe - Creekside Cottage Bloghttps://www.blogger.com/profile/16133684514103206137noreply@blogger.com