I need to know why you let bread rise twicw before you bake it. Please e-mail me to help me out.

-- Anonymous, February 06, 2001

Answers

It is not necessary, but does add flavor. The primary reason to add time to a dough is to allow it to ferment, which aids in the flavor and keeping qualities of the finished product. During these steps, the yeast produces organic acids and esters which give bread the flavor which is trademark. The longer you ferment (to a point) the better the flavor becomes. Many bakers enjoy refrigerating the dough for a couple of days before the final proof/bake. Try and see.....

JS

-- Anonymous, February 07, 2001