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Instant Rise Bread

post #1 of 8
4/21/08 at 9:36am
Thread Starter 
Ever seen bread rise? I mean really SEEN it? I made some bread from a Bo Friberg recipe, using a pre-dough, and it doubled in 8 minutes!

I have no idea what could have happened. Ambient room temp was 76.3. Followed the recipe exactly other than switching active dry yeast for fresh (and using the appropriate measurements for the switch).

What would make bread dough do this?
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post #2 of 8
4/21/08 at 10:18am

instant rise bread

I use fresh all the time now......but never had that happen.. did it taste alright...... qahtan
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post #3 of 8
4/21/08 at 11:35am
Thread Starter 
It's alright. Not great, but alright. Texture is fine, but the taste isn't quite what I'm used to from this recipe. The pre-dough may have saved the taste.

It was hilarious. I put it to rise and called a friend, figuring I'd have about an hour to chat and keep my eye on the dough. It was in a clear plastic bucket. I couldn't believe my eyes. I could actually see it rising! Within 8 minutes, it was pushing the lid off the bucket. I verified with my friend the time of the call and we had been talking for about six minutes. Another minute to wash my hands and dial and voila.

It was the same for the second rise and I had to put them in the oven just as soon as I had rolled the dough into rolls and slashed them. Very little oven spring. :D
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post #4 of 8
4/21/08 at 8:55pm
Must have been some happy yeast??
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post #5 of 8
4/23/08 at 8:39am
Thread Starter 
Extremely happy, but I don't know why. Maybe I shouldn't have given it those few encouraging words while dissolving it.

I was looking over the forums for an answer and noticed something interesting. There is a thread called Yeasty Tasting Bread or something like that. The answer was that the bread was rising too quickly. Turns out that is the same brand and type of yeast I was using. Red Star Active Dry. I bought a pound of it some time ago. Only now has this problem cropped up. Something to do with the yeast itself?
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post #6 of 8
4/23/08 at 7:14pm
Too much yeast maybe?? Not all cookbooks are infallible, perhaps the recipe really called for a tsp. not a tbsp.??
Bo Freiburgs book is very good and I have only found 1 or 2 recipes that have not worked for me.

Just a guess. Good luck,
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post #7 of 8
4/23/08 at 7:36pm
I wouldn't say the yeast is typically a problem... unless your active dry was oddly potent (which seems unusual). In that case just decrease the amount of yeast next time.
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post #8 of 8
4/24/08 at 1:45pm
Thread Starter 
I used a teaspoon and a half of yeast to some 25 ounces of flour. I'm going to try and reduce it the next time. I've used other yeast in this recipe before without incident. I may have used this batch of yeast once before and there may have been an odd occurrence then too.

The other time, with another recipe, I came back after about an hour to find the dough far more than doubled. The dough had exploded out of the covered container and glooped over the outside of the bucket. It was funny-looking, but I thought I might have made a mistake. I've been extra-careful since then.
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