Hi all!
I´ve got yet another question. I tried my instant yeast, leaving the dough in the refrigerator for the first rise (by serendipity, I didn´t intend to do it), and made a wonderful, tasty, soft interior and crunchy exterior potato bread. It was really really good....However, there is something that bothers me. After I rise my bread, punch it down, give it a rest and shape it, I put it in a baking sheet to proof. I´ve done twice round loafs, but the thing is that when they grow the second time, they really don´t rise as much as they grow to the sides, leaving a somewhat flat bread. I´d like to make a round loaf which I can fill later with a mix of cheeses or chocolate, so it has to have some depth. Can I use a cake pan, like a springform so my bread keeps in place? If so, do I have to butter it or it´s enough with some flour?
Thanks again, everybody!
Rocio :chef:
I´ve got yet another question. I tried my instant yeast, leaving the dough in the refrigerator for the first rise (by serendipity, I didn´t intend to do it), and made a wonderful, tasty, soft interior and crunchy exterior potato bread. It was really really good....However, there is something that bothers me. After I rise my bread, punch it down, give it a rest and shape it, I put it in a baking sheet to proof. I´ve done twice round loafs, but the thing is that when they grow the second time, they really don´t rise as much as they grow to the sides, leaving a somewhat flat bread. I´d like to make a round loaf which I can fill later with a mix of cheeses or chocolate, so it has to have some depth. Can I use a cake pan, like a springform so my bread keeps in place? If so, do I have to butter it or it´s enough with some flour?
Thanks again, everybody!
Rocio :chef:
