Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

How Much Does Your Bread Rise?

RiceGuy

Recommended Posts

RiceGuy Collaborator
RiceGuy
Posted

Hi everyone,

I'm wondering just how much does the typical homemade gluten-free bread rise. I mean, the percentage of the finished product compared to the raw, unrisen dough. The usual suggestion for rising the dough is to let it double in height. Then, when it bakes, it will rise higher (at least it is expected to) as the water turns to steam inside. So, just how much higher is usually achieved? I'd think it would be more than double, for the reasons stated. But how much more can reasonably be expected from a good recipe? Two and a half times the unrisen height? Three times? Four times? What do you usually get? Please post your experiences!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Roda Rising Star
Roda
Posted

On the bread I have been baking it rises double in the pan. It bakes at 400 deg. for 10 minutes and you are to cover it with foil for the remainder. By the time it is done it is not double the size baked. However, I know it has had a good rise when I cut it and there small air pockets in the bread. I am also baking it in a oblong clay baker with a clay top.

gary'sgirl Explorer
gary'sgirl
Posted

The bread I make ends up being just a little over double the size when it is completely done baking. When it is rising it usually is just under double the size before I start baking it. If I over raise the dough it falls while baking and ends up being dense.

mushroom Proficient
mushroom
Posted

My rise varies greatly by recipe. My french bread ends up twice the size, some almost twice the size, but never anything over twice the size. Some don't rise very much at all :blink:

kannne Explorer
kannne
Posted

If my bread is set to rise for longer then 40 minutes it rise 3 times the "starting" height.

RiceGuy Collaborator
RiceGuy
Posted
  • Author

Wow! Thanks for all the replies! Anyone else?

So then it looks like I may have stumbled upon something...will post the details in the next couple days I think.

JNBunnie1 Community Regular
JNBunnie1
Posted

Wow! Thanks for all the replies! Anyone else?

So then it looks like I may have stumbled upon something...will post the details in the next couple days I think.

How mysterious.....

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


RiceGuy Collaborator
RiceGuy
Posted
  • Author

If my bread is set to rise for longer then 40 minutes it rise 3 times the "starting" height.

What happens when it is baked? Does it remain 3 times the height, or does it go higher, or shrink?

kannne Explorer
kannne
Posted

What happens when it is baked? Does it remain 3 times the height, or does it go higher, or shrink?

It rise about double before I put it in the oven.

If its allowed to rise for 50 minutes it continues to rise about 1/3 inside the oven.

Sometimes it gets holes inside but usually it only gets very light and "fluffy".

When it has been rising for about 50 minutes it looks like this:

IMG_2131.webp

Before rising:

IMG_2128.webp

After 40 minutes rising:

IMG_2139.webp

Finish:

IMG_2148.webp

(it is same bread)

I prefer to sell it when it has been rising for 40 minutes. It "sticks" more together.

RiceGuy Collaborator
RiceGuy
Posted
  • Author

Thanks kannne. Nice clear pictures too!

Looks to me that you are a professional baker. I'm already looking forward to your feedback on the thread I am preparing to start soon.

kannne Explorer
kannne
Posted

Thanks kannne. Nice clear pictures too!

Looks to me that you are a professional baker. I'm already looking forward to your feedback on the thread I am preparing to start soon.

I wish I was.. But I'm only 19 with no education :P

RiceGuy Collaborator
RiceGuy
Posted
  • Author

I wish I was.. But I'm only 19 with no education :P

Doesn't matter! I'm self-taught in my profession. IMHO, if you can do something well enough to get paid for it, then you are a professional.

~Trish~ Newbie
~Trish~
Posted

It really depends on the recipe I am using, In my breadmaker I don't think I see much change with rising but then that would mean sitting in front of my machine for 2 hours lol.

With the mix I use while it proves it almost rises to double then I bake it but it kinda shrinks a little upon taking it out of the oven :(

Kannne, I'd love to make bread that looks like yours, How do you do that??

kannne Explorer
kannne
Posted

It really depends on the recipe I am using, In my breadmaker I don't think I see much change with rising but then that would mean sitting in front of my machine for 2 hours lol.

With the mix I use while it proves it almost rises to double then I bake it but it kinda shrinks a little upon taking it out of the oven :(

Kannne, I'd love to make bread that looks like yours, How do you do that??

I have figured out that the yeast is very sensitive to the liquid temperatur. I heat the water until it reaches 38, not more or less. And I let it rise in the oven at 30C.

~Trish~ Newbie
~Trish~
Posted

Ah, Thanks :)

Is that your own bread recipe you use too or one you found?

kannne Explorer
kannne
Posted

Ah, Thanks :)

Is that your own bread recipe you use too or one you found?

Thats my own.

I want to start a bakery one day :)

RiceGuy Collaborator
RiceGuy
Posted
  • Author

I have figured out that the yeast is very sensitive to the liquid temperatur. I heat the water until it reaches 38, not more or less. And I let it rise in the oven at 30C.

I've read that yeast can survive up to something like 110-130°F. I generally just use hot tap water for the dough, and a warm oven for the rising. I'm not sure of the temp, but I think it's probably between 90 and 100 degrees Fahrenheit.

Sounds like you have tried higher and lower temperatures than the ones you now use. Can you describe what was unsatisfactory about them? Also, what kind of yeast are you using? Instant/Quick/RapidRise/Bread Machine yeast, or standard baker's yeast?

kannne Explorer
kannne
Posted

I've read that yeast can survive up to something like 110-130

RiceGuy Collaborator
RiceGuy
Posted
  • Author

When I started with this recipe it was hopeless. Sometimes it would rise 3x and sometimes it wouldn't rise at all..

I wrote a list in norwegian about the 10 steps I do. I will translate on sunday, now I am to tired :rolleyes: and I am going away (no internett) for on saturday.

When I started to follow those 10 steps and had the exact same temperature on the liquid the bread is the same every time.

I don't know what yeast I use.. Well, I know what yeast I use but here in norway we have 4 types of yeast.

Fresh yeast

Fresh yeast for sweet doughs

Dried yeast

Dries yeast for sweet doughs

I always use fresh yeast.

Interesting. Is the fresh yeast in a cake?

kannne Explorer
kannne
Posted

1. It is big difference between different types of flours and flours blends. Maybe one recipe work with orgran flour blend, but it may not work as good with bobs red mill..

2. I use fresh yeast (cake yeast)

3. Let the dough rise on a warm place. I use the oven.

4. The dough only rise 1 time. When I have knead the dough together I put it in the bread pan immediately .

5. Doughs that are going to be buns, rolls ++ that need to be

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. trents
      - trents replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified...
    2. trents
      - trents replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you...
    3. Paulaannefthimiou
      - Paulaannefthimiou posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    4. jenniber
      - jenniber replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks! i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me b...
    5. trents
      - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      High TTG-IgG and Normal TTG-IgA

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,847
    • Most Online (within 30 mins)
      7,748
    L.Garcia24
    Newest Member
    L.Garcia24
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      Bob red mill gluten free oats

      By trents · Posted

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified Gluten" in any given batch run. It just means there could be. 
    • trents
      Disaccharide deficient, confusing biopsy results, no blood test

      By trents · Posted

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you can worry about the gluten challenge at that time. But between now and the time of the appointment, if your symptoms improve on a gluten free diet, that is more evidence. Just keep in mind that if a gluten challenge is called for, the bare minimum challenge length is two weeks of the daily consumption of at least 10g of gluten, which is about the amount found in 4-6 slices of wheat bread. But, I would count on giving it four weeks to be sure.
    • Paulaannefthimiou
      Bob red mill gluten free oats

      By Paulaannefthimiou · Posted

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    • jenniber
      Disaccharide deficient, confusing biopsy results, no blood test

      By jenniber · Posted

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks!   i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me by someone with celiac. unfortunately my first appointment isn’t until February 17th. do you think i should go gluten free now or wait until after i meet with the new doctor? i’m torn about what i should do, i dont know if she is going to want to repeat the endoscopy, and i know ill have to be eating gluten to have a positive biopsy. i could always do the gluten challenge on the other hand if she does want to repeat the biopsy.    thanks again, i appreciate the support here. i’ve learned a lot from these boards. i dont know anyone in real life with celiac.
    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease does damage to the small bowel lining it often results in nutritional deficiencies such as anemia. NCGS does not damage the small bowel lining so your history of anemia may suggest you have celiac disease as opposed to NCGS. But either way, a gluten-free diet is in order. NCGS can cause bodily damage in other ways, particularly to neurological systems.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.