Watching Dough Rise – how high should it go? (Plus, a new member of the Bread in Five family)
We have you mix up your dough in a nice big 6-Quart Food-Storage Container, because over the course of 2 hours it will grow to nearly touch the lid. Some folks have asked exactly what that should look like, so I mixed up a batch of each Master recipe from ABin5 and HBin5, then sat back and watched them rise. I promise this is more fun than watching paint dry, it will show you exactly what your dough should look like and I’ve set it to a little Johnny Cash (Ooops, apparently I can’t do that. Had to switch to something with a little less….copyright).
We also have an exciting announcement to make, especially for those Brits who are baking our bread or people excited to bake with weights.
Our first book Artisan Bread in Five Minutes a Day was translated for British bakers. Yes, it is still in English, but the recipes are converted to weights. They appear in both ounces and metrics. For those of you Americans excited to bake by weights this will be a welcome edition. The book’s title and look are also changed, but the recipes are the same. Five Minute Bread is now available for pre-order on Amazon.com.UK and will be on bookstore shelves in January 2011.
181 thoughts on “Watching Dough Rise – how high should it go? (Plus, a new member of the Bread in Five family)”
My husband and I enjoyed watching your videos. I baked my first 1 pound boule using the master recipe. It came out beautifully crusted and also a bit denser than I like. I don’t know if that’s due to sourdough characteristic or other. I’m wondering if I can convert remaining dough to brooches by adding egg white and water. Sounds like that’s a bit lighter. What do you think?
Adding egg white to the dough now will require a bit of effort and best done in a stand mixer with a paddle attachment. Here are some other things to try if the bread was a bit dense: https://artisanbreadinfive.com/2008/02/10/qa-dense-crumb/
Thank you! Zoë