Want lighter more airy crumb - Problem with second Proof

[ewspears]

Hi!

This is my first Post and I'm hoping I can find some help here.

I have been making no-knead breads using bread flour have also used bread flour with 25% whole wheat & 10% Rye. I have used quick acting, instant, & sourdough on different loaves. I have used the 1/4 to 1/2 tsp yeast with cool water & 8-24hr, 72deg 1st proofing as well as the 1 1/4 to 2 tsp yeast with warm water & 1 to 3 hr, 85deg 1st proofing. Everything through this step seems OK, My dough has lots of bubbles and has more than doubled in volume

I degas, fold, & stretch the dough and place in a parchment lined container of appropriate size and shape for my 5qt dutch oven or my superstone bread baker. I give it a second proofing hoping it will double in size again; but it never does! All I ever get with the 2nd proofing is a 10 to 60% increase in volume. I have varied time and temperature to no avail. The better ones are good and edible but not as light and airy as I would like.

Have wondered about mixing some beer or vinegar with the water. Also wonder about adding baking powder.

Would really appreciate any help! Thank You for any Response!

 

[Morning Glory]

Welcome to CookingBites ewspears. If you have a moment please hop over to New to CookingBites? and introduce yourself.

I assume your whole post is referring to no-knead bread? I have limited experience with this technique although I do make bread quite a lot. My thought is that if the dough has lots of bubbles and has doubled then why de-gas it and stretch it? Why not cook it as it is?

 

[TastyReuben]

The recipe I use is from America's Test Kitchen and is called "Almost No-Knead Bread." It uses both vinegar and beer.

After the initial overnight rise, it calls for a small amount of kneading (10 to 15 times, so maybe a minute's worth) and then doing the second rise until doubled in size, about two hours. This second proofing is done inside a 10-inch skillet, which I think helps give the bread volume.

After that, it goes into a preheated Dutch oven, and I think that also helps in the oven spring, to give it more lift.

Using this recipe/method, I've made probably 20-30 loaves over the last several years, and it's always worked. I've never had an issue with the doubling, but I'm also not very picky about doubling. After about 70%, I probably can't tell whether it's doubled or not. Doubling is just a rough guide. I poke it and if it stays poked and looks a good bit larger, into the oven it goes.

 

[SatNavSaysStraightOn]

Wandering Bob do you have any knowledge in this matter please?

 

[Wandering Bob]

do you have any knowledge in this matter please?

Not really - I tried making 'no-knead bread' a very long time ago - 'Doris Grant's no-knead bread' ? - but I wasn't impressed with it.

As a general comment about weak or failed second provings, I'd think about changing the brand of yeast - find one that works consistently and stick with it. The dough needs warmth for the second proving - I usually warm the baking tray first. If the dough rose acceptably for the first proving then put it back in the same place for the second one.

I came across the phrase 'watch the dough, not the clock' on a sister forum - maybe that's relevant here? Give the dough as long as it needs, rather than going strictly by the clock. I also agree with TastyReuben 's comment above - doubling is only a rough guide.