What is the maximum amount of time to let yeast rise?!
What is the maximum amount of time to let yeast rise?
If I were to make something using yeast (e.g. bread, donuts), could I let it rise overnight or is that too long?
Answers:
Yes. Put nothing in it that will spoil. Limit the yeast to only a small amount (quarter teaspoon).
Ever try no-knead? Wonderful. 24 hour rise allows full flavor to develop. Easiest way to make good bread.
Search yahoo or google for "no knead bread". Search Yahoo Answers for "no knead".
I make my no knead batch with more water than the recipe calls for. If you keep your hands wet with cold water (really wet - it's ok. Add more cold water until it don't stick to your hand. It is ok) the dough will not stick. The next day, when I fold the dough over I use more flour to keep the dough from sticking. The best I have made I brushed with cream (milk) and coated with sesame seeds just before putting in the oven.
In the end, it works out great (too wet initially and added flour). I also substitute in a quarter cup of rye flour for a bit of "earthy" flavor.
Now, the maximum time I let bread rise was a "cold rise" technique I read some where. Mixed a regular French type recipe with ice water and put in the colder than normal fridge for a couple days. The idea is that a slow rise will developed better flavor. IT IS TRUE.
Source(s):
http://www.slashfood.com/2006/11/16/no-k...
you can refrigerate it overnight and use it in the morning if the dough size has doubled by then. if not, take it out for a little while until it does. the general rule is rise until double, punch down, and let double again.
if you let it rise in a cool area overnight is okay, at prime temperature (27-37 degrees) it might only last 40mins before it gets overproved and can collapse in the oven when you cook the bread.
it depends on the amount of yeast you use. Normally, if you follow the ratio
400 gr flour /15 gr yeast
you only need to leave it for an hour or two. If you leave it longer, it may become acidic and compromise the result. If you decide to follow the slower technique, you need to use just a pinch of yeast, but necessarily have to leave your dough to ferment for at least 24 hours.