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Making Bread

(29 Posts)
Sparkling Tue 12-Jan-21 09:53:28

I have bought the white bread flour, and am using 500gr flour, 7g dried yeast, 2tablespoons olive oil, 1 tsp salt and sugar. It says after mixing with water to leave it for one hour to double in size, I have a draughty old house, can I leave it to rise in a cool place for five hours, before reshaping and leaving to prove for another hour. Or is is imperative to have tge bread rise in just an hour. Many thanks.

Nanabanana1 Tue 12-Jan-21 09:56:21

Hi Sparkling, leave it to double in size even if it takes a lot longer than 1 hr. a longer proving enhances the flavour.
Good luck x

Sparkling Tue 12-Jan-21 09:58:23

Thank you nanabananal, take it not being warm will not affect it then.

shysal Tue 12-Jan-21 10:51:59

The dough will just take longer to double in size if your house is cold. If I am in a hurry I warm the oven to its lowest temperature then turn it off and put in the well covered mixture for an hour. I cover my bowl with a disposable shower cap or clingfilm. I also do the same for the second prove in its tin, before taking out and turning the heat up ready for baking.

At the opposite end of the spectrum I sometimes put the dough to prove in the fridge overnight.

mumofmadboys Tue 12-Jan-21 10:54:33

Have you got an airing cupboard?

Callistemon Tue 12-Jan-21 10:59:15

You do need somewhere draughtproof but the colder it is, the longer it will take.

Airing cupboard or the top of a double oven with the bottom oven on low?

MissChateline Tue 12-Jan-21 11:03:42

I have underfloor heating in my bathroom and often take the bowl with a shower cap on it and leave it on the floor to rise. It works wonderfully!

MiniMoon Tue 12-Jan-21 11:07:27

In my house, (east facing and cool), bread dough always takes longer than an hour to double in size. I give it at least 2 hrs. I cover the bowl with cling film or a plastic bag, and a tea towel.

I love home baked 🍞.

Elegran Tue 12-Jan-21 11:20:40

If I want it a bit faster, I sometimes fill the kitchen sink with very hot water, lay an oven shelf across the top and put the dough on that, with cling film over it and a clean towel draped right over the lot. After it has risen and been shaped and put into tins, it get the same treatment, with fresh hot water. This only works if you know you won't be needing the sink for a while!

Fennel Tue 12-Jan-21 12:34:02

Another idea - a sunny windowsill.
You can freeze unrisen bread dough overnight. Thaw it out in the morning and then leave to rise and it still works.
I've tried that a few times and it works, but not as springy as doing it all the same day.

JGran Tue 12-Jan-21 13:30:14

That is a great idea Elegran! I'm stealing it. Thank you!

Farmor15 Tue 12-Jan-21 14:12:03

Sparkling - make sure you use warm water to mix, not cold, otherwise it will take a very long time to rise in a cold house. Many of the suggestions above are excellent. When I had an electric oven I used to use shysal's suggestion of turned off oven to make yogurt. (Doesn't work with gas oven as cools down too quickly).

Callistemon Tue 12-Jan-21 14:15:44


I have underfloor heating in my bathroom and often take the bowl with a shower cap on it and leave it on the floor to rise. It works wonderfully!

I never thought of that, we have underfloor heating in the conservatory.

I used the bread maker and the loaf was good but I think it was a bit more close-crumbed than when made the conventional way in the oven.
I cough bring it to risen dough stage then carry on by hand, I think.

Callistemon Tue 12-Jan-21 14:16:18

Not cough! Autocorrect.

WOODMOUSE49 Tue 12-Jan-21 15:07:46

I'm going to try that too Elegran. Thank you.

I too have a draughty old house. Only heating is from log burner and cooker.

I love sourdough and am attempting today to make my own but making process seems to take days! I've just started the sourdough starter and one recipe I found said it could prove in the fridge but I've got it close to the log burner. My worry is recipe says temp needs to be constant and our house is never that.
Any way - fingers are crossed. Good luck with yours Sparkling

Daisymae Tue 12-Jan-21 15:14:25

You could always get a bread maker. Just pop everything in, set the timer and wake up to a perfect loaf with no hassle. Works for me 😉

Nanna58 Tue 12-Jan-21 15:14:46

Oh MissChateline please please post a phot of your loaf in ‘spa mode’!!!🤣😂

SueDonim Tue 12-Jan-21 17:05:26

Another idea is to pop it in the oven with just the light on. That provided enough warmth and is out of draughts.

The time for dough to prove changes noticeably between summer and winter!

Fennel Tue 12-Jan-21 17:59:14

A slower rise gives a better texture. imo. Fast rise produces more holes.

SpringyChicken Tue 12-Jan-21 20:12:41

Mine proves in the top oven with the light on. The heat from the bulb alone creates the perfect temperature.

janeainsworth Tue 12-Jan-21 20:19:22

I do what SueDonim does & pop it in the oven with just the light on.
I also learned from Jamie Oliver that the second proving is just as important as the first and to leave plenty of time for that.

And finally if you’re still there, MiniMoon I tried your suggestion of making a Tangzhong first and have been really pleased with the results smile

Sparkling Wed 13-Jan-21 20:04:57

Thank you all. I did the slow rise, but also after mixing put it on to an oiled surface not floured to knead. I was doubtful when I came to the second kneading as it was like ready roll pastry and not too pliable. However, it’s the best bread I have ever made. From now on I will leave it to rise in a cool room. The texture is perfect.

Maggiemaybe Wed 13-Jan-21 20:49:43


You could always get a bread maker. Just pop everything in, set the timer and wake up to a perfect loaf with no hassle. Works for me 😉

That’s the only way I make bread, ever since DH had to ask me to stop baking my own back in the 80s. My bread buns were the talk of the office when he took them to work. I understand that doorstops, bricks and broken teeth were mentioned. To be fair, they were right. grin

Sparkling Sun 24-Jan-21 09:27:51

The last two two loaves have resembled house bricks and tasted yeasty, so I am giving up. I do however have a full bag of wholemeal bread flour and about 750g white bread flour. I do not want to build a wall, so is there any other uses for it, I don't have a problem with pastry and cakes but don't suppose I can use it in those.

Elegran Sun 24-Jan-21 10:26:22

Sparkling Don't give up. Buy new yeast instead. When it gets old it loses its power, and the bread is solid and tastes of raw yeast - sounds exactly like the problem with yours.