{"id":2358,"date":"2010-10-18T14:16:33","date_gmt":"2010-10-18T21:16:33","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=2358"},"modified":"2015-04-17T08:57:16","modified_gmt":"2015-04-17T13:57:16","slug":"watching-dough-rise-how-high-should-it-go-plus-a-new-member-of-the-bread-in-five-family","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2010\/10\/18\/watching-dough-rise-how-high-should-it-go-plus-a-new-member-of-the-bread-in-five-family\/","title":{"rendered":"Watching Dough Rise &#8211; how high should it go? (Plus, a new member of the Bread in Five family)"},"content":{"rendered":"<p><a href=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/10\/Doughrising03.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2366\" title=\"Doughrising03\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/10\/Doughrising03.jpg\" alt=\"\" width=\"435\" height=\"435\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/10\/Doughrising03.jpg 435w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/10\/Doughrising03-150x150.jpg 150w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/10\/Doughrising03-300x300.jpg 300w\" sizes=\"(max-width: 435px) 100vw, 435px\" \/><\/a><\/p>\n<p>We have you mix up your dough in a nice big <a href=\"https:\/\/www.amazon.com\/gp\/product\/B002PMV77G?ie=UTF8&amp;tag=arbrinfimiada-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B002PMV77G\">6-Quart Food-Storage Container<\/a>, because over the course of 2 hours it will grow\u00a0to nearly touch the lid. \u00a0Some 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&#8217;ve set it to a little Johnny Cash\u00a0(Ooops, apparently I can&#8217;t do that. Had to switch to something with a little less&#8230;.copyright).<\/p>\n<p><object width=\"435\" height=\"269\" classid=\"clsid:d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"https:\/\/download.macromedia.com\/pub\/shockwave\/cabs\/flash\/swflash.cab#version=6,0,40,0\"><param name=\"allowFullScreen\" value=\"true\" \/><param name=\"allowscriptaccess\" value=\"always\" \/><param name=\"src\" value=\"https:\/\/www.youtube.com\/v\/HeGhzn9j_q4?fs=1&amp;hl=en_US&amp;rel=0\" \/><param name=\"allowfullscreen\" value=\"true\" \/><\/object><\/p>\n<p>We also have an exciting announcement to make, especially for those Brits who are baking our bread or people excited to bake with weights.<\/p>\n<p><a href=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/10\/Five-Minute-Bread01.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2359\" title=\"Five Minute Bread01\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/10\/Five-Minute-Bread01.jpg\" alt=\"\" width=\"435\" height=\"286\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/10\/Five-Minute-Bread01.jpg 435w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/10\/Five-Minute-Bread01-300x197.jpg 300w\" sizes=\"(max-width: 435px) 100vw, 435px\" \/><\/a><\/p>\n<p>Our first book <a href=\"https:\/\/www.amazon.com\/gp\/product\/0312362919?ie=UTF8&amp;tag=arbrinfimiada-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=0312362919\">Artisan Bread in Five Minutes a Day<\/a> 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&#8217;s title and look are also changed, but the recipes are the same. <a href=\"https:\/\/www.amazon.co.uk\/Five-Minute-Bread-revolutionary-kneading\/dp\/0091938945\/ref=pd_rhf_p_img_1\" target=\"_blank\">Five Minute Bread<\/a> is now available for pre-order on Amazon.com.UK and will be on bookstore shelves in January 2011.<\/p>\n<p>Happy Baking!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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\u00a0to nearly touch the lid. \u00a0Some 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 [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[5,152],"tags":[231,235,14,233,151,232,65,237,236,234],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Watching Dough Rise - how high should it go? 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