Bread rise quickly, batter and dough method
In my last experiment I had tried to make bread rise quickly without any chemicals. I went back to basics and discovered that by increasing the yeast, sugar and gluten it was possible to make bread rise more quickly and at the same time create a larger loaf of bread.
This time around I discovered that it is possible to make bread rise during the proofing stage within half an hour. Most standard bread recipes, that contain no chemicals accelerators or modifiers or conditioners, require a total fermentation and proofing period of 4 to 5 hours. Today with the Batter and Dough, I have dropped this figure to 0.5 to 1 hour.
Bread rise more using kitchen technology
I am running experiments to speed up bread making with the normal kitchen ingredients hence you will notice I have not used any chemicals in my bread. Previously I had increased the amount of water used to soften the dough and increased the gluten content to strengthen and make it more elastic so that it could stretch a lot more. I had increased the yeast and sugar content to speed up gas production. The sugar was not for making the bread sweeter but to feed the yeast to make the bread rise more.
I was always taught to use cold water ie water straight out of the fridge. This really really slows down the yeast and hence slows down the rate at which bread will rise. I wanted to make bread rise quickly. This time around I used room temperature water. Room temperature in Malaysia, according to my thermometer, is around 28C (82.4F) to 30C (86F). The rate of gas creation was unbelievable.
Do note: don’t use tap water as the chlorine content may be too high for the yeast to survive. I have always used boiled water that has been cooled in the fridge.
Make bread rise quickly recipe for the Batter and Dough method
| Bread Recipe | ||||
| Item | Ingredients | Percentage | Weight | Weight |
| (%) | (g) | oz. | ||
| 1 | Bread Flour for Batter | 10 | 40.00 | 1.41 |
| 2 | Bread Flour for Dough | 90 | 360.00 | 12.67 |
| Subtotal | 100 | 400 | 14.08 | |
| Batter | ||||
| 3 | Room Temperature Water | 60 | 240.00 | 8.45 |
| 4 | Sugar | 6 | 24.00 | 0.84 |
| 5 | Instant Yeast | 2 | 8.00 | 0.28 |
| Dough | ||||
| 6 | Salt | 1.5 | 6.00 | 0.21 |
Photos of how to make bread rise quickly with the Batter and Dough method
Add the ingredients to make the batter, a little bread flour, sugar and yeast and room temperature water. The sugar is not for sweetening the bread but as food for the yeast to make bread rise quickly. Most of the sugar will be consumed by the yeast within one hour.
Whisk the batter for a few seconds so that all the yeast, sugar and flour is uniformly dispersed in the water.
Allow the batter to rest so that gluten can form. After half an hour you will see the batter foaming. Since I had used room temperature water you can observe how quickly the yeast is foaming and frothing. I have never seen this in all my previous experiments as I had been using cold / chilled water previously. Do not exceed half hour or else the final bread will have a very rough mouth feel.
Add the rest of the ingredients, the bread flour and salt. In this recipe I have not added butter or ghee as I wanted to know whether room temperature water will make bread rise quickly. Fold the flour / dough about 5 to 20 times until it forms a firm ball.
Roll it out – just push you palms on the dough for a few seconds. You don’t have to do this step, just dump the dough into the baking tin, if you want to.
Then squish the dough a little so that it will fill the baking tin. You could have just dumped the dough straight into the baking tin for proofing without any rolling or squishing. It will still work well.
Watch the bread rise quickly. This is what it looks like at the beginning of proofing.
This is after 10 minutes. The bread rises quickly.
Watch the bread rise quickly. This is after half an hour of proofing. You could bake the bread at this point or wait a little longer.
Watch the bread rise quickly. This picture shows the bread after an hour of proofing. The dough did not rise that much more after half an hour of proofing but it did fill up to the sides of the baking tin. I waited for an hour to ensure that all the sugar was consumed by the yeast. You could have put the dough in for baking after 40 to 50 minutes of proofing. Very fast bread isn’t it?
Homemade sliced bread. All in all, with the time for the batter, proofing and baking the whole process took about 2 hours. Could be faster. You too can make bread rise quickly.
This article on How to make bread rise quickly Batter and Dough Method was researched and written by Peter Achutha
