Why Does Bread Dough Need To Rise Twice?

In this short video, we explain why most recipes call for 2 rise stages for leavened bread. For a full explanation check out our blog post where we get a little more in-depth about the process: kneadrisebake.com/why-does-do...

[@jeffreyschmidt3997]

I love understanding the science behind cooking. This was exactly what I was looking for nobody ever explains the why behind this process as they're telling you to do it. As a 40+ year old man, I now finally understand, and this is no longer a mystery to me. Thanks for the fantastic explanation and visuals. How did you create the animations? They were very professionally done! As another commenter mentioned, I expected many more subscribers based on the high production quality. Thank you

[@kneadrisebake9510]

Hey, sorry for the long gap between responding. We've been working on multiple projects over the last year plus and have been pulled away from this channel because of it. I used the Adobe suite to create the video (Illustrator, Premiere Pro, After Effects) as I am a graphic designer/illustrator that likes to dabble in video production. I'm not a skilled animator but I (Chris) do enjoy the aesthetic of simple paper/stop motion style animation and play around with that from time to time. Kneadrisebake.com was/is a passion project for us and somehow I mixed the two worlds. :-) Thanks for the kind words!

[@huntma3787]

with this quality of info and video, I was expecting 100k subs minimum

[@neharajput7196]

I have been searching for this right answers. since last few days🤣🤣 Thank you😃

[@SuziesAshes10]

Perfect video in a short time, thank you!

[@torrenDWA]

Clear and precise explanation 👌

[@woolysamoan]

The great mystery of the baking universe has been dispelled!

[@simplemarryman5305]

Thanks for answering my question

[@catsupchutney]

I did not know this. In fact I recall one recipe advising to avoid punching down the bubbles. So far my results have not been ideal, but I'll keep on practicing.

[@AV57]

Excellent video. Thanks!

[@johnappleyard4123]

Great explanation

[@n2035k]

Thanks for enlightening me. Great video👍🏻

[@kneadrisebake9510]

Thanks! Super encouraging!

[@definitelynosebreather]

What a underrated channel.

[@kneadrisebake9510]

Thank you!

[@gato_catindig]

This is actually a pretty educational video

[@zwolf905]

Very helpful, precise and to the point, I love it. Thanks so much

[@thinking1085]

I have been wondering this, glad it should rise twice because mine has been

[@kcfmark]

Great answer. TQ.

[@evastrickman7038]

Thank you!!

[@sindobrandnew]

1:08 🤣🤣🤣

[@gereshomeE]

The video is informative but the MUSIC was too loud! ☺

[@Steve.780]

Sooo what happens if I let it rise like 10 times? Is it the same results or something else

[@user-dv2yc3si8r]

I wonder how the first bread makers figured this out?

[@ColleenScatena69]

I Always wonder about those questions too

[@classiccasualgaming]

Is fermentation for 24 hours too long?

[@juliebaghaoui6542]

Is 3x even better?

[@tonyrobinson9046]

'The gas yeast creates separates it from nutrition in dough' is that what you said? Sorry I don't understand what this means.

[@Bronte-on6tm]

He is talking about the nutrition in the flour that the yeast needs in order to multiply, not about the nutrition in the dough for us humans.

[@Anonymous28_]

the problem dough..

[@ElegantSolutions]

I was looking for info, not a loud music channel.

[@tanhanunna6815]

We dont need stronger gluten by giving them extra workout. Wrecks my gut.