How to Get The Most Rise / Puffiest Bread Possible
Want the Most Rise Out of your Dough?
To get puffy, soft, bread can be hard, but it doesn't have to be. We all love a good puffy bread and to get the puffiest bread possible, will also give you the most out of your bread making you think your full faster. Most low calorie breads in grocery store are not only simply sliced thinner than a usual slice of bread but there is a lot of air holes that make up the bread.
The Secrets to a High Rising Puffy Dough
It's all about your dough. What goes into it, how you handle and treat it, and how you bake it.
- Yeast - Your yeast MUST BE ACTIVE. It's simple but many a bread dough has been wasted when someone forgets to check if their yeast is still usable.
- Flour - Don't use too much flour , you want your dough to be soft and light. Not dense and hard. If you want to try making a low calorie bread, don't go overboard trying to make it low calorie by using less flour than needed. You want a good dough that shouldn't be too easy to handle (slightly sticky) but still workable.
- Water - Don't add too much or too little water, if you do either your bread may not rise or will end up collapsing in the oven.
- Temperature - Keep your yeast happy . You want them to stay in a very warm environment where they can multiply and prosper.
- Second Rise - While not necessary a second rise will help you get the most out of your dough.
- Oven - You want that 'oven spring' from the yeast, giving your bread it's final height. You should have your oven preheated and at the right temperature when you place your dough into the oven.
You want to prolong the 'oven spring' for as long as you possible can, so your bread can rise to it's highest possible height. The 'oven spring' occurs when the dough is first placed in the hot oven and the yeast heat up and start to die. While the yeast are being heated hotter and hotter, they try to make the most of the time they have left, eating and multiplying as much/ fast as they can.
Bakers find and use different ways to prolong their dough's spring as long as they can. Usually you'll find many people using different methods and techniques they prefer and that are convenient for them. I have heard that cooking on a baking stone helps prolong the 'oven spring' but I am not sure if it really works. Still a baking stone is very handy if you bake bread often.