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3 more Lahey bread questions that I don't think have been answered yet

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Will a *3rd* rise improve this bread?
If I add a tablespoon of gluten will it rise higher?
If I let it rise warmer & faster, will I sacrifice flavor?

Thank you! I've decided I like no additions, if I want onions or olives or apricots I will schmear them on top of bread after slicing! Keeps it pure and simple that way.

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  1. I speculated on the third rise in another thread. If you go a third rise I think you'll need that gluten but I don't think you can get higher. I'm guessing the loaf will be flatter and more sour after a third rise.

    If it rises faster you will reduce the flavor. The flavor is the product of the alcohol produced by the yeast colony. Faster = fewer active yeast beasties = less alcohol = less flavor.

    1. yes, i agree with the responder here - the more time you give the loaf the more flavor you will get in the end. you can NOT rush it without sacrificing a lot of the flavor. short rising times and rushing the schedule, etc. are the reasons why so many breads out there are filled with other flavorful goodies, i.e. they dont have sufficient taste on their own so they need things like cinnamon, honey, sugar, fruit etc to taste good.

      1. "Will a *3rd* rise improve this bread?
        If I add a tablespoon of gluten will it rise higher?
        If I let it rise warmer & faster, will I sacrifice flavor?"

        I'm not much of a baker, but I'll add what I think.

        1. After 18 or more hours, I think you're risking the yeast running out of food! I don't think it'll do much good, personally. In "regular" bread making, the repeated kneading and rising is in part to distribute the air bubbles (correct me if I'm wrong). After the 2nd rise there are plenty of air bubbles throughout so even if it doesn't hurt it may not be advantageous.

        2. Not a clue on the gluten. My guess is that if you want height, loose some of the water and thus, some of the "blob/plop" effect of a wetter dough. Folks have been dropping the recipe to only 1.5 cups, not the 1 5/8 cups

        3. Yes, warmer and faster is defeating the purpose. Long and slow = flavor.

        1. I'm thinking your wanting to add the time on the wrong end. How about making a biga of 1C flour, 1C water, 1/4t yeast and 1t sugar or honey to feed the yeast, and letting this work for 12 to 18 hours, then adding ingredients to finish the loaf and proceeding in the normal manner?

          1. OK, it's out of the oven, I added 1 tablespoon of gluten,just to see what would happen. The first rise was only 12 hours, it was REAL big and bubbly--must have been the gluten. 2nd rise got too big too fast also. So I mooshed it down and let it rise for a 3rd time. Baked it at 450 degrees, regular timing. Gorgeous, a tad higher than my 1st two tries (both true to original recipe). Crumb perfect! But yes, lacking in flavor compared to the 20 hour rise loaves. Maybe gluten is needed if you're using part whole wheat, but not with white bread flour. (Jeez, how much more bread can we eat before T day??)

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            1. re: BangorDin

              I used it for my bread cubes for turkey stuffing. I know what you mean , I am so in love with making this bread that it is piling up around here, my kitchen looks like a library of bread!!!