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monique
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| Posted: Dec 19 2008 at 7:27pm | IP Logged
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I'm getting so discouraged. I've been trying to do the refrigerator dough method for making bread that was in the latest Mother Earth News. It is an excerpt from the book Artisan Bread in Five Minutes a Day. Here's the problem--the dough will not rise. Has anyone tried this? I just don't see how the dough can rise because you use lukewarm water and put the salt in with everything else. I usually use Elizabeth's recipe but wanted to try this out since my hubby loves bread--with every meal!
Anyway, I can't afford to waste anymore flour.....ugh! So I'm wondering if anyone else has had success with these recipes. I don't think it's my yeast because it is fairly new. We go through it pretty quickly. The honey I'm using has crystallized but from what I read on the internet that shouldn't affect it either.
What do you think? Do you have any other great bread recipes to share?
TIA
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Mary G
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Monique could it be an altitude issue? I've used the Artisan bread recipes successfully in Denver, but have had much better luck with it here in Virginia.
Did you let it sit out for at least 2 hours before refrigerating it? I always try to use mine the next day ... so I make it, let it rise for 2 hours or so and then put it in the 'frig till the next day or so. Also, make sure you're not putting an air-tight lid -- I just use a towel (which I dampened in Colorado to keep the dough from turning to dust) rubber-banded around the top.
When you say the dough won't rise -- what exactly do you mean? Does it get air bubbles at all? Does it get a bubbly top at all?
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ctrivette
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I have made the giant amount (13 cups of flour?) once; we had a couple loaves of bread, some rolls, 2 pizza crusts, and there is enough for one more loaf from it. It never rose a lot, but it turned out fine...but not if we were expecting light, Wonder like sandwich bread from it. We got great peasant bread.
I like the damp towel idea; I used foil, but that was probably not the best idea:)
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MarilynW
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Watching this thread with interest - I only heard about artisan bread a couple of weeks ago and I am fascinated.
Can you use wholewheat flour?
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I have an italian bread recipe that rises in the fridge.. the fridge rise is slow and won't get as puffy as one with a warm rise.. but it does is make a fine grain dense bread.. tiny bubbles rather than larger bubbles.. wonderful baguette type bread.
Did you bake the bread that you didn't think rose?
What makes something "artisan bread"?
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monique
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Mary G wrote:
Monique could it be an altitude issue? I've used the Artisan bread recipes successfully in Denver, but have had much better luck with it here in Virginia.
Did you let it sit out for at least 2 hours before refrigerating it? I always try to use mine the next day ... so I make it, let it rise for 2 hours or so and then put it in the 'frig till the next day or so. Also, make sure you're not putting an air-tight lid -- I just use a towel (which I dampened in Colorado to keep the dough from turning to dust) rubber-banded around the top.
When you say the dough won't rise -- what exactly do you mean? Does it get air bubbles at all? Does it get a bubbly top at all? |
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Hmm... maybe it is the altitude but how do you fix that?
I did let it set out for two hours. Some of them I tried baking after that and didn't put in the fridge but it didn't seem to matter none of them really rose.
I put a plastic lid on the top of the bowl. It just sat on the top though--it wasn't tight. Maybe a towel would work better though.
My first two batches did get a few air bubbles. Not what I'm used to though with the regular bread recipe I use. That last batch didn't bubble at all.
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monique
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MarilynW wrote:
Watching this thread with interest - I only heard about artisan bread a couple of weeks ago and I am fascinated.
Can you use wholewheat flour? |
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Yes, you can use whole wheat flour. The excerpt only has a few recipes and one of them is whole wheat sandwich bread. I was particularly unsatisfied with this as we could have used this loaf as a football. 
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monique
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JodieLyn wrote:
I have an italian bread recipe that rises in the fridge.. the fridge rise is slow and won't get as puffy as one with a warm rise.. but it does is make a fine grain dense bread.. tiny bubbles rather than larger bubbles.. wonderful baguette type bread.
Did you bake the bread that you didn't think rose?
What makes something "artisan bread"? |
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Yes, I did bake it. It was very difficult to chew. The white loaf I did was more edible but still didn't rise very much. The recipe said it makes four loaves and I only got two out of the recipe.
Maybe I'm expecting too much of a rise?
I'm not sure what makes a bread artisan but it sounds good! 
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SusanJ
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I've made many batches using the technique in that book and mine rises like crazy. We use half white/half wheat. I'm not good at diagnosing problems but just wanted to chime in that I know the recipe can work great. My MIL uses lots of the recipes with great success as well.
Susan
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Mary Chris
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Ok, I am highjacking this thread  . Can you use wheat that you grind at home?
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wheat you grind at home usually works BETTER in ANYTHING than whole wheat flour you buy already ground
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Carole N.
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Okay, I have only made artisan bread a couple of times. But I make pizza dough crust a lot and my dh always makes me put that in the refrigator. It rises whether I want it to or not, sometimes coming off the plate!
Mary Chris, I used my ground wheat in all my bread recipes and had great luck with it.
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