Cooking & Baking
In reply to the discussion: Slow rise bread [View all]Marthe48
(17,105 posts)Has a texture a little coarser than my rolls, because I let it rise once, then shape and put it in the pan, let it rise, and bake. It is not crummy the first few days, but as it ages, it does start to dry and crumble. I keep the uncut loaf in a plastic bag in the fridge, and I use the loaf up in a week.
When I bake rolls, I increase the butter and sugar and let it rise 2 times before I shape the rolls, then once more after they are formed on on the baking trays.
I bet you are right that the baker does one rising. A lot of people like the chewier artisan bread that results from less sugar and oil and less rising.
I've made the friendship bread and I like it ok, but it is sweet. I'd rather have actual sourdough. I have made starters in the past, but I wasn't good to them and after awhile, they died.