The Fresh Loaf

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Bread didn't rise till this morning?? So confused!

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lekarls21's picture
lekarls21

Bread didn't rise till this morning?? So confused!

Hello there! I attempted to make a Hawaiian Roll yesterday. Followed the instructions to a T and listened to the advice from people who had already made it. The recipe said to sprinkle the rapid rise yeast into the dough bowl after adding my wet ingredients and half my flour then to add more flour after adding the yeast. Then it was supposed to sit for an hour to rise. I marked where it was so I could make sure it rose and it didn't move. Not once. Because I was making dinner I set it aside and honestly kinda forgot about it because I was tired and this time change has messed up my sleeping pattern lol but when I woke up this morning I immediately remembered about it and went to clean out the bowl but saw that it had risen in size by this morning. Would it still be ok to use even though it took all night or should I throw it out? I was very cold in the house yesterday and that's why I thought it wasn't rising but it was cold last night too. I don't  know what to do and I don't want to waste all the ingredients it took to make it lol. Thank you in advance for any advice!  

Boron Elgar's picture
Boron Elgar

Use the dough. A long rise, unrefrigerated, especially in a cool area, is just fine unless you have ingredients within the dough that themselves could cause spoilage.

 

 

Mebake's picture
Mebake

Go ahead and use it, it will make for a really tasty bread given all the time it took and the accumulated flavor. Next time, if you wish to make this bread and expect it to rise as directed in the recipe, you should add warm water (less than 42 C) to compensate for the cold weather. Aim for a dough that is at or slightly less than body temperature (ie: 30-35C). 

all the best,

Mebake's picture
Mebake

Sniff the dough, if it smells beery and unpleasant, then this flavor will probably carry on to the final baked good.

 

Mini Oven's picture
Mini Oven

way the dough reacts when you touch it.  Give it an envelope fold, a fold over from each direction to tighten up the skin of the loaf, repeat if needed and then invert, smooth side up onto your baking tray, parchment or loaf tins.  Let it rest about 10 minutes to relax if needed otherwise pop it into a hot oven. 

Rapid rise yeast is rather aggressive and it can be that the dough is past it's prime if the dough is stringy, sticky and as already mentioned, smells strongly of beer. If you can get it to hold itself together without it deflating too much and manage to make a puffy loaf from it, without tearing, then by all means bake it.  To score or not is up to you.  If it seems like cutting the surface will spill open the blob, then don't score.   Good luck. :)

Mini Oven's picture
Mini Oven

Did you bake it?

If the dough isn't too far gone, you could make up another recipe with no yeast and combine the two doughs.  Then wait for a quick rise (skip over the bulk rise) and bake.  

I'm with you with the time change, messed me up totally!