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How to determine how much your dough rises

30 Dec

To determine how much your dough rises, I will recommend to use this way.

To prepare:

  •  A container that you ferment for your baguette.
  • A baguette dough before fermenting ( bulk fermentation)
  • Volume measuring cup like Pyrex brand ones.
  • A  permanent marker and tape, or making tape.

Method:

1.   Put the baguette dough in the volume measuring cup and check how much volume the dough has. Mine was 250 ml or 275ml.

2. Take the dough out of the measuring cup and set a side in a different bowl and pour the same amount water that you measured the dough into the measuring cup. Then pour the water into the container that you ferment for your  dough and mark the line on the outside of your container.

3.  Pour the same amount water again, and pour it into the container and make it down with a parchment marker or tape.

Now you can see when your dough rises double in bulk.

For bread except baguettes, I ferment dough until it is tripled in bulk because I like softer crumb for that.

Note:  This works for my dough. Without using this method, I check out the top line of the dough in the container when I just ferment my dough, which is a little bit of above than  the 500ml line.  The  top line of dough tells me when the dough already  rises double in bulk.

Here is the some pictures that proved it to me.

This dough is about 1 cup in volume.

I transferred the dough into the glass bowl and marked the line of the top of the dough.

I poured 2 x 1cup water into…

the glass bowl. You can see the difference between 1 cup and 2 cup in the glass bowl, which is just little.

It is easier way to use a cylinder plastic container so that you can judge how much your dough rise clearly. I don’t use this for making a baguette or ciabatta  because it damage the crumb structure when I take the dough out.

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Koubo by Akiko is licensed under a Creative Commons Attribution 3.0 Unported License.

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91 responses to “How to determine how much your dough rises

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      May 10, 2012 at 12:54 pm

      Hi yippee,
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  26. Yippee

    May 11, 2012 at 3:58 am

    Akiko:

    I was thinking about your method today. It makes perfect sense in theory, but I was wondering, because dough spreads, would it spread the same way as water spreads, ie, would they both reach the same height when doubled in volume? I’m not sure my question is valid. Anyway, just a thought. The best way to find out is to try it! Again, I enjoy reading your blog.

    Yippee

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    • Akiko

      May 12, 2012 at 2:12 pm

      Hi Yippee,
      Thank you for your question, Which I understand. Dough spreads = water spreads?. I am talking about the volume that I can estimate for my dough not how the dough and water spread. The method works to me whenever I bake bread, especially for baguettes, which I really need to know how much the dough rises.
      I also updated the result of the dough and water in volume.
      I am truly glad to talk you!

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    May 13, 2012 at 9:07 am

    Akiko:

    Your theory makes perfect sense, and as always, I have confidence in your judgment. Your updated pictures have helped me visualize your procedure, thank you! Just to clarify, whenever the top of your dough reaches the ‘2 cup water mark’, you’d consider it has doubled in volume, am I correct?

    If that’s the case, I should really keep a close watch on my dough, as I usually let it rise much more than that, ie, more than doubled in volume and I’m risking an overproved dough!

    It’s always pleasant talking to you.

    Yippee

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    • Akiko

      May 14, 2012 at 2:17 pm

      Hi Yippee,

      Thank you, yippee! Yes, you are correct about the measurement how to determine your dough rises in the bowl, but I will say precisely that the line which is little above the top of the dough that start to bulk means doubled in bulk by volume.

      I hope that you had a great Mother’s day too! I really had the great time ith my family yesterday.

      Cheers, Akiko

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