Is the second rise step neccesary for no-knead bread?
In the classic no-knead bread recipe, it calls for letting the dough rise once for 12-18 hours, then folding it on a work surface and letting it rise again for two hours. Why is this second rise necessary? Could I just let the bread rise once for 14-20 hours with the same effect?
Best Answer
The second rising is quite necessary for good, light, airy bread.
When you fold the bread and then shape it into a proper loaf, you compress it, pushing out some of the air pockets that grew when it was rising. If you don't let it rise a second time after shaping, the bread won't have the proper airy-ness and it will be very dense.
You can't shape the bread properly at the beginning, so you must do it in two steps.
I suppose that if you're OK with dense bread, you can fold and shape it and then put it right in the oven but I don't think you'll like the outcome.
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Quick Answer about "Is the second rise step neccesary for no-knead bread?"
The second rising is quite necessary for good, light, airy bread. When you fold the bread and then shape it into a proper loaf, you compress it, pushing out some of the air pockets that grew when it was rising.What happens if you skip second rise of bread?
What happens if you don't let dough rise long enough? If you don't let dough rise long enough then the bread will be dense, rubbery and less flavorful. As the yeast ferments, it fills the dough with gas and gives the bread its airy texture. The flavors also come as byproducts of fermentation.Is a second rise necessary for bread?
According to most baking resources, in order to get the best texture and flavor that is typical of leavened bread, dough should be given a second rise before baking. A second rise allows yeast more time to work, which changes the actual fibers within the dough.What happens if you dont let dough rise twice?
Dough that's allowed to rise twice will have a better crumb structure, oven spring, and flavor. Dough that's only risen once is more likely to have an uneven crumb and a more simple flavor. A second rise always produces more optimal results.Should bread rise 2 or 3 times?
The simple answer here is that two rises are all that most bread dough needs. Anything past two rises will not result in better bread. If better bread is desired, slowing down each of the two rise periods by using less yeast, a bit of salt, and/or lowering room temperatures is the better option.Faster No Knead Bread - So Easy ANYONE can make (but NO BOILING WATER!!)
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Answer 2
I make no knead bread at least once per week. I have only skipped the second rise once...because it ruined the bread! Eek! So sad. It made it dense and flat. Definitely worth the extra time and effort to get that second rise.
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