Bread Rising

As the time draws near for us to leave and move into our 120 sq. ft home, I have been doing all I can to get as much baking and cooking in as I can before I have to give up counter space and all of the proper equipment. This includes making gluten-free but oh-so-yummy and moist chocolate mocha brownies, chocolate mocha ice cream, amazing gluten-free pancakes, thin-crust pizza, fresh fruit smoothies, yoghurt, and now yeast rolls.

Upon the suggestion, I setup my camera to capture the rising process of the yeast rolls, which are engineered for maximum lift (it’s basically the same as the space shuttle launch system). Enjoy the following video and its fluffy goodness.

If you are wondering about the part towards the end of the video when the dough ball shrinks way down, it’s not an accident. At that point I took out the dough and punched it down in order to start the rising process all over again. After punching it down, it rose again rapidly.

The ambient temperature during the rising process was around 73˚ F.

This next video isn’t as clear, but you can see the rolls rising in the oven. The initial rise in the heat of the oven is called the initial spring of the dough, because it grows rapidly and then stabilizes.

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