Many recipes request warm water to be used for activating the yeast. The temperature of this warm water should be C F. If the water temperature is above this, the yeast activity reduces until it hits around 60C F where the yeast is permanently deactivated. A sourdough starter should have nice strong bubbles running through it and fed at 12 hour intervals. You can get around the twice a day feedings by leaving it in the fridge, google the shavings technique.
However if using the fridge method the starter should still be strong and often fed to keep it active. If this is not the case it will take a long time for the bread to rise which will most likely cause high amounts of lactic acid to develop during fermentation. Excessive lactic acid destroys the doughs ability to hold its shape. Oven spring is not responsible for rising the bread. The bread should be almost, if not at full size when it goes into the oven.
Cold kitchens and cold ingredients slow the rate in which the dough fermentation occurs, causing bread to rise very slowly. And control your final dough temperature using a thermometer so that you can get a grip on your rising. Further reading: Desired Dough Temperature. Sometimes the dough just needs longer than the recipe states to rise.
With any bread recipe, it is best to watch the dough more than the time. Learning how the dough should feel and look like at the end of each stage of bread making is the most powerful skill in baking bread. Salt inhibits the yeast which slows dough the production of gas. This is great for supporting the gluten structure though too much salt can stop the dough from rising. Sometimes by accident, the salt gets added twice or misread the recipe. The only way to tell if too much salt is first to check the recipe has a maximum of 2.
If that looks OK, taste a piece of the raw dough. Fats lubricate the gluten found in the flour and prevents the development of strong, flexible strands of gluten. The addition of large amounts of fat at the start of mixing creates a tighter and more ridged gluten structure which fails to expand during proofing.
Adding fat during mixing often leads to dense bread. It is best to delay the addition of fats to near the end of mixing, after the gluten has developed a little bit. It is a challenge to do this as fats contain liquid which is needed to hydrate the flour but try and include as much fat as possible after the gluten has had time to develop. Sometimes chlorine or other agents used to clean the water are at high levels which destroys yeast or sourdough activity.
It is uncommon but a switch to bottled water may improve the rise of your bread. You can check with your local water board to see if they can give you any information on the quality of your water, they are expected to provide these details if requested. For a good rise, the flour must be mature. This is created by the action of the levain and the conditioning of the flour.
Organics and lactic acids mature the dough while hydrated flour breaks down to present starches and gluten to the dough. Bread needs long, strong and elastic gluten to be able to retain gas as it rises. Without a good gluten stricture, the bread will not rise to its full potential.
Bread made at a warm fermentation temperature will rise fast and therefore lose out on a bit of dough maturity. Further reading: dough fermentation process. For the best rise, a long bulk ferment or an autolyse should be conducted to develop the flour. To do this small amounts of yeast, cool temperatures and a bit of time are needed. Instead of maturing the flour in the dough, preferments introduce previously mature flour to the mix.
These additions create different properties to long bulk fermentation in the breads. They must be ripe when added for the dough to gain the maximum benefit of their inclusion. Further to this, you might want to read the what is a levain post.
As dough comes into contact with air it dries up which builds a strong, dry layer on the outside of the dough. This barrier is called a skin. It becomes so strong that the dough cannot rise up anymore. It can also cause the bread to expand at the bottom of the loaf. Improve the oven set up for baking bread will help turbo charge your baking.
Using a preheated baking stone is pretty much a must if you are baking bread. It will help your bread to spring up in the oven which is called oven spring. For crusty bread and a higher rise in the oven, adding water is required. The how to add steam to an oven for bread article explains how to do this correctly. The addition of steam delays the setting of the crust to allow the bread to rise further.
The reason that a bread might not rise can be down to many things and often a combination of the errors shown above. The way I eradicate issues in my bread is starting with the dough. Then I can look at whether the dough is proofed correctly before it goes into the oven. That's fine; but those flours and grains don't provide the stretchy network of gluten all-purpose flour does, and thus these whole grain loaves won't rise as well.
Still, adding whole wheat to a favorite white bread recipe is a laudable goal, health-wise. Want to learn more about converting your favorite yeast recipes from white flour to whole wheat? But what would happen if you painted that balloon with a thick layer of hard-drying paint, and then tried to blow it up? You'd huff, and you'd puff, and You'd have to crack that layer of paint first. Same with yeast bread. If its top surface has dried out and hardened while rising, it'll struggle in the oven.
Covering your rising loaf with a dish towel protects it from dust and flying insects, it's true; but it doesn't keep it moist. Plastic wrap keeps it moist — but it can stick, too, even when it's greased. How many of you have tried to remove sticky plastic from your risen loaf, only to see it tear and deflate? I sure have. Use a clear plastic cap, if you can; you get a better view of what's going on inside.
The elastic keeps the cap firmly anchored to the pan, while the plastic on top "poofs" nicely, sheltering your rising loaf without actually touching it. Where do you find these clear shower caps? Well, every time one of my co-workers goes on a trip, I ask him or her to bring me back a souvenir: a shower cap from the motel room. OK, I know I've covered the promised five reasons for low-rising bread, but here's a bonus I can't resist, one of the most common reasons for poorly risen bread —.
Add too much sugar, and your bread will stop rising entirely. Why the problem? It's that liquid balance again. Sugar is hygroscopic; it absorbs as much liquid as it can. The result? Thirsty yeast is left high and dry, and simply goes dormant. The solution? This yeast is like a camel; it simply doesn't need as much water as normal yeast, and thus performs better under dry read: high-sugar conditions.
Well, class, have you learned something today? I hope so. Our goal here at King Arthur Flour is to teach the world to bake — and share. We're happy to do both regularly, here in our blog. For additional bread tips and troubleshooting, check out even more of our yeast bread blog posts. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, three dogs, and really good food! I just tried the No Knead Harvest Bread.
First, I measured all ingredients carefully. Next, I let it rise overnight, sitting covered by a towel on my stove, but it hadn't risen very much. I did prepare it in a "lightly greased" bowl to rise 2 hours, putting it in the oven in case my kitchen was just not warm enough. Still disappointed in the rise, so let it go another few hours. Decided to bake it and while it wasn't a hockey puck, it was disappointing. What might have gone wrong? Sorry your bread did not quite meet your expectations, Jill!
This sounds like a great time to call our free Baker's Hotline at for further assistance. We think the best approach in answering your questions will be chatting with you directly rather than lots of emails back and forth.
We look forward to your call! Need help! It sounds like you may have an issue with your yeast if your dough hasn't risen at all. One possibility is that you used too warm of liquid yeast dies at F , or perhaps your yeast has been stored at room temperature for an extended time? For longest shelf life we recommend freezing your yeast. If your dough seems very stiff then it's possible you added extra flour to the recipe, which could also affect the rise.
For our recipes we recommend either weighing your flour or using this method to measure your flour by cups. It's difficult to diagnose exactly what happened, but we'd love to help you troubleshoot if you're able to give our Baker's Hotline a call at So, why is it a little 'sticky' feeling inside? Hi Deborah, some breads do need to be baked to a higher internal temperature, especially if you'tr baking a moist, dense bread.
And it's very important to let the dough cool completely before cutting into it. Dense rye breads often require a full 24 hours to cool in order to release excess moisture and allow the interior structure to set. Over-fermentation can also result in a gummy, sticky texture, so be sure you're not letting the bread rise too long, or at too warm of a rising temperature. I am getting there but my last headache is that the dough rises both times but when I remove the plastic bag from the dough in the pan to put in the oven the dough falls back to the edge of the top of the loaf pan.
Do not disturb the dough while it is rising, especially if it is a particularly wet dough. Use the proper container. The pan, banneton, or tray you use will make a difference. Too large, and the dough has nothing to push against when rising, so won't rise upwards. Instead, it will spread and possibly collapse.
Check your ingredients. Some spices, such as cinnamon, are naturally anti-fungal. For sweet fruit buns or cinnamon rolls, you usually want a fast rise, as the cinnamon will eventually kill the yeast off. Some dried fruits also are coated with antifungals as a preservative. Organic dried fruits are expensive but much better for baking.
What many bakers do is use standard dried fruit but don't add it till the final proofing. Ease up on the salt. Salt is a required ingredient for developing the gluten proteins that make for a smooth elastic dough, but too much will kill the yeast. Add only the required amount, and add it to the flour, not the water, at the beginning.
If I rolled the dough out, can I still put a damp cloth over the dough and let it rise? Ye, you can. This is called proving the dough, that is, allowing it to rise after it has been shaped. Not Helpful 11 Helpful I found that putting it straight in the oven after kneading will keep it flat.
Not keeping it warm will also keep it flat. Not Helpful 3 Helpful You may have over-kneaded the dough. Dough will go through a lumpy stage, sticky stage, elastic stage perfect! Like it has strings. Not Helpful 14 Helpful Make sure your yeast is not expired. Let it stand for minutes. You will know that the yeast is good if it has a foamy layer on top. Will yeast work to make the dough rise if I use coconut milk instead of dairy milk? Milk is not what makes yeast dough rise.
In fact, most artisinal breads do not contain any dairy products, just flour, water of good quality , salt and yeast. The relations between these ingredients determine the bread's character. Other ingredients like milk are added primarily for flavor. Coconut milk is basically just flavored water, not milk in the strict sense, so if you use that reduce the amount of plain water by the amount of coconut milk you use.
Not Helpful 4 Helpful The sweet yeast you are referring to is called "hydrolyzed yeast," and it is meant for dough that has a higher sugar content.
All other types of yeast can only eat up so much sugar. Not Helpful 6 Helpful I have been putting my bread in the refrigerator overnight. It isn't rising very well. Do I need more yeast? Catherine Ross. Don't put the dough in the refrigerator, it needs to stay warm to rise, you should cover it with a towel.
Not Helpful 36 Helpful Salt helps the crust turn brown. You can use a wash egg, water, and milk to help develop the crust instead.
Not Helpful 12 Helpful Not Helpful 19 Helpful I added the oil, salt, and sugar to the yeast mixture, could this have caused the bread not to rise? Yes, the salt will kill the yeast. Add the salt to the dry ingredients. Not Helpful 21 Helpful Include your email address to get a message when this question is answered. By using this service, some information may be shared with YouTube. Ensure the oven is preheated at least 5 minutes before you need it. Using a pizza stone can also aid heat transfer to the tray or in the loaf is sitting on, or you can put the loaf directly on the hot stone.
A lot of bread fails in a cold start oven. Helpful 1 Not Helpful 2. Failed bread dough can be recycled into batters, pastries and other baked products without entirely wasting it. In that case, you would rely on a non-yeast aeration product such as baking powder, bicarb and citric acid, beer, lemonade, soda water, or layering butter as per puff pastry.
Helpful 0 Not Helpful 1. Check the ratio of flour to water. Too wet might work fine but it is more likely to spread flat, or rinse well and then collapse. Helpful 0 Not Helpful 0. Test your water and flour periodically. The pH can be an issue: if it's too high, or too low, it will kill the yeast. Test a sample of water alone, and a sample with neutral water mixed with flour in one sample and some of the flour mixed with neutral water and then test with baking soda for acidity , or vinegar for alkalinity.
If the liquid foams slightly, it means that the pH is unbalanced. If there's no foam, your pH is fine.
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