Can I make up for under-proving my bread dough during the first rise by doing an extra long second rise?

by the real deal   Last Updated May 22, 2020 23:17 PM

Long story short, I think I overestimated how much my dough expanded during the primary fermentation (it's supposed to double in size, I'd say mine was only 1.3–1.5× the size). Now the dough is already shaped and has been plopped into the loaf pan for the second rise, and it is still growing albeit slowly. Can I let this dough sit for a longer time than usual in order to compensate for the inadequate first rise?

This is an all-purpose flour dough made with a poolish pre-ferment, fairly lean but with a few tbsp of butter.



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