Re: Long Bread Rising Question

[Guest guest]

> Anyway, I was wondering if this long slow rise

> (8 hours maybe) would reduce the phytates or would

> the cold temp decrease the enzyme activity too much?

ine,

I'm pretty sure the cold temp would negate the soaking time. The

studies I've looked up for support of the practice of soaking grains

showed a high dependence on the proper germination conditions for a

particular grain. Since most things won't readily germinate at

refrigerator temps, I would think the enzymes must be pretty well

shut down...

[Guest guest]

Thanks, . Makes sense. I'm trying to figure out an easy way to

presoak and make bread. I barely get it made throwing the ingredients into

the bread machine every day or two. ine

[Guest guest]

ine,

I don't have a bread machine, so my methods wouldn't be the same as

yours, but it really makes things a lot easier when making yeast bread by

hand if you start your dough in the evening, let it sit out all night and

then form and bake the bread in the morning. It just doesn't seem to

take as long as making it all in one day. (I only use about 1/4 to 1/2

tsp. of yeast for 4 loaves of bread. You can actually cut yeast way down

in any recipe if you have time to let it rise a long time--it just keeps

multiplying. You may have to punch the dough down a few times if you are

using a tiny amount to help redistribute everything.)

My sister is experimenting a bit with a bread machine that she is

borrowing. I'll have to see if she has figured out the best way to get a

long soaking/rising time with that.

I agree with that refrigeration of the dough probably isn't as good

for breaking things down. I usually just let my bread that is sitting

overnight sit out at room temperature, but sometimes I will set it in the

oven with the light on for a bit of heat (especially in cold weather). I

usually put it in a large stockpot to rise with the lid on to help keep

the surface from drying out too much from sitting and rising so long.

Bonnie in NC

On Wed, 20 Mar 2002 09:04:50 -0500 " Food From Afar "

<foodfromafar@...> writes:

> Thanks, . Makes sense. I'm trying to figure out an easy way

> to

> presoak and make bread. I barely get it made throwing the

> ingredients into

> the bread machine every day or two. ine

>

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