CARE OF THE RISING DOUGH- PURPOSE OF RISING.

--Rising is an important part of the process of bread making, no matter
which method is employed. In a sponge, its purpose is to blend the ingredients after they have been
mixed, as well as to permit the growth of the yeast; in a dough, after the gas has been evenly distributed
by means of kneading, the purpose of rising is to permit the incorporation of a sufficient quantity of
carbon dioxide to make the bread light when it is baked. As has just been explained, three risings are
necessary in the sponge method of both the long and the short process, whereas only two are required in
the straight-dough methods. The last rising, or the one that takes place after the dough is shaped into
loaves, is the one that affects the texture of the bread most, so that it should receive considerable
attention. If the dough is not allowed to rise sufficiently at this time, the bread will be too fine in texture
and will likely be heavy; and if it is permitted to rise too much, it will be coarse in texture. Allowance,
however, should be made for the fact that the rising will continue after the bread has been placed in the
oven.
46. TEMPERATURE FOR RISING.
--As has been mentioned, the best results are obtained if the
bread dough is kept at a uniform temperature throughout its rising. The temperature at which it rises
most rapidly is about 86 degrees Fahrenheit; but, unless
it can be watched closely, a better plan is to keep it,
especially if the long process of bread making is
followed, at a temperature that runs no higher than 80
degrees. Various methods of maintaining a uniform
temperature have been devised, but the ones usually
resorted to consist in placing the bowl containing the
sponge or the dough in a bread raiser, a fireless cooker,
or a vessel of hot water.
47.
Bread raisers can be purchased, but if desired a
simple bread-raising device may be constructed from a
good-sized wooden box. To make such a device, line the
box with tin or similar metal and fit it with a door or a
cover that may be closed tight. Make a hole in one side
of the box into which to insert a thermometer, and, at
about the center of the box, place a shelf on which to set
the bowl or pan containing the sponge or dough. For
heating the interior, use may be made of a single gas
burner, an oil lamp, or any other small heating device.
This should be placed in the bottom of the box, under
the shelf, and over it should be placed a pan of water to
keep the air in the box moist, moist air being essential to



good results. Where large quantities of bread must be
baked regularly, such a device will prove very satisfactory. The temperature inside should be kept
somewhere in the neighborhood of 95 to 105 degrees Fahrenheit if the bread is to rise rapidly; but it may
be kept from 80 to 95 degrees if slower rising is desired.
48.
Placing the bowl containing the dough mixture in a larger vessel of hot water is a simple and
satisfactory way of obtaining a uniform temperature, being especially desirable for a sponge in the
quick-process sponge method. The water in the large vessel should be at a temperature of about 110 to
115 degrees Fahrenheit. After the bowl of sponge or dough is placed in the water, the large vessel
should be covered very carefully, so that the heat from the water will be retained. To maintain the
temperature in the vessel and thus keep it right for the bread mixture, the hot water has to be replenished
occasionally. If this is done, the sponge or dough will be maintained at a temperature of about 90
degrees and will therefore rise rapidly.
49.
To insure the best results with the rising of
bread mixtures, it is advisable, for the beginner
at least, to use a thermometer for determining the
temperature of air or water, as this instrument
will save considerable time until experience in
judging
such
matters
has
been
gained.
A
Fahrenheit thermometer like that shown in Fig. 4
is the ideal kind for use in bread making. As an
aid in this process, there are indicated in this
illustration
the
temperature
at
which
dough
should be kept for rising and the temperature at
which water should be kept outside the bowl to
maintain a temperature of 75 to 90 degrees in the
dough when the plan mentioned in Art. 48 for
keeping dough at a uniform temperature is
followed. In addition, the oven temperatures for
baking bread and rolls, which are explained later, are also shown. The temperature of water can,
however, be determined fairly accurately with the hands. If it feels very warm but does not burn the
hand, it may be considered at about a temperature of 110 to 115 degrees.
In order to prevent the formation of a hard surface on the dough, the bowl in which it rises should be
kept tightly covered. A further means of preventing this condition consists in oiling the surface of the
dough; that is, brushing it lightly with melted fat. In case a crust does form, it should be well moistened
with water or milk and allowed to soften completely before the next kneading is begun.