…and then sit down in the office to bury yourself in the task of updating Quicken and writing a monthly money report, you will wander out an hour later, feeling all pleased with yourself.
That is, until you walk into the kitchen and suddenly remember that you left bread rising.
With no timer.
Shoot.
No matter how quickly you get those loaves into the oven, they’re going to be pretty darn flat.
I see croutons and bread crumbs in my future.
(This is the French bread recipe I was using, and it does normally turn out lovely, crusty, delicious loaves of bread.)
Elizabeth
Tuesday 28th of May 2013
It doesn't sound like it was an option for you this time, but I've had really good luck with a third rise as well - I mean, not that I'VE ever forgotten bread proofing and had to punch it down and reshape it and let it rise again... But, you know, if I HAD, I'm sure it would have worked ok.
Nancy
Tuesday 28th of May 2013
Love your blog... I have a bread making question. My dough rises soft and fluffy the first rise, then when I shape it into bread loaves, it doesn't rise very much... i get heavy small loaves. When I shape dough into buns or rolls the dough rises perfectly. HELP! what am I doing wrong?
Kristen
Tuesday 28th of May 2013
Hmm, that's weird. Are you shaping your loaves by rolling them out into a long rectangle and then rolling up the dough, starting from the short side?
Katie @ Horrific Knits
Sunday 26th of May 2013
One week I let the bread rise too long, so it fell flat like that. The next week I was so nervous about it, I didn't let it rise long enough and it fell flat like that. I finally found the sweet spot and it's been significantly better.
angela wilder
Friday 24th of May 2013
FLATBREAD!!!! :)
Lili@creativesavv
Friday 24th of May 2013
Croutons was my first thought. My second was a French bread strata, either savory with cheese, peppers, onions and sausage/ham/bacon or sweet, as overnight French toast.