The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

no rise

Hania's picture

I've been baking sourdough since Fall 2010. For the last week, I've made 5 loaves of sourdough bread, just trying to get an acceptable-looking loaf for my mushroom club's upcoming mushroom dinner. Until now, I've been satisfied with my pathetic loaves, because I think they're as healthy or more as any loaf of bread, and they taste sour, which is what I want, and they're a perfect vehicle for butter and liver pate (which I include liberally in my diet).

But now I'm making this loaf for my club members, and I'm afraid that my loaves may embarass me.

I'm really "free-style" with my sourdough baking, and although I find the techniques and science fascinating, so far I don't feel it necessary to follow instructions too closely. So.... I want to improve the quality of my loaves (drastically), but I'm not yet striving for what most would consider "perfection," and I'm not about to make my bread-baking complicated.

I'm loosely following the recipe entitled "Sourdough" on pg. 115 of "The River Cottage Bread Handbook" by Daniel Stevens. I change it just about every time, and so this is one reason for my creating this account - I'm going to start (seriously) recording each experience I have with my sourdough career.

Here's my basic recipe:

Sponge: Made in the evening, let ferment overnight, covered with a plastic garbage bag, left at about 65-70 degrees F.

  • 1/2 c. whole rye starter
  • 2 c. whole spelt
  • 1 1/4 c. water

Dough: Next morning.

  • 1 c. whole spelt
  • 1 c. unbleached, all-purpose wheat with germ
  • 1/2 c. whole buckwheat

Procedure: Varies ;).

Almost every time I bake my bread, in the oven it cracks at the sides of the base. (In this photo, it's not too bad actually).

Google searches tell me that this is a sign of underproofing. I let it rise for a good 5 hours, sometimes more though when it doesn't seem to rise. When I put it by the woodstove, then it does rise, gets very airy and a little melty. (I oil the bowl and dough). But then it really spreads out on the pan. And once I tried re-kneading it and shaping it, several times, and that didn't seem to help. Here are some more pictures:

(I intentionally tore that piece off - not an issue with baking!)

Now, this time, with my mushroom loaf, I didn't get the side-splits. I think that's because I put a lot of flour on the dough before I let it rise (which, I'm not sure if it really did - it went about 3 hours) and it developed a bit of a skin. Then, that skin cracked on the top a little as it rose (horizontally, mostly) and so although the cracking didn't look so great when it baked because I also slashed it, it didn't crack on the sides, I'm guessing because of the skin. But this loaf also had little to no oven spring, perhaps also because of the skin.

So although I'm so sick of making bread right now, I'm trying again... but this is the last time before the mushroom dinner tomorrow, I promise myself. I'm changing the recipe again though. Instead of 1 c. whole spelt and 1 c. all-purpose, I'm adding 2 c. all purpose to the dough.

Now I'm letting the dough autolyze for 45 minutes to an hour, depending on when I finish this entry ;).

My prediction of the procedure for this batch:

  • Knead for 2 minutes or so, adding in chopped shiitake and porcini mushrooms
  • Stretch & fold every 30 minutes, for ? hours (this will be the bulk fermentation)
  • Form dough into a boule. Flour just the bottom and sides, to create a skin to prevent the side cracking. I won't flour the top to allow it to rise without the top cracking. Let rise in bowl for 3 (?) hours at 65-70 degrees F. (Should I put it downstairs, where the woodstove is? I did that I couple of times previously, but it kind of melts my dough... I think I won't put it downstairs, and continue with a slower, longer fermentation instead)
  • Put dough on baking sheet, re-shape into boule, slash + on top, with |  between each right angle of +, kind of nearing the base to allow some expansion at the bottom and hopefully prevent side-slitting where I definitely don't want it. Mist the slashes. Bake at 500 for 10 minutes, then 30 minutes at 400.






IndoLee's picture

No Oven Spring

November 16, 2011 - 6:51am -- IndoLee

(Originally posted this earlier today as a reply on another thread but have been advised to re-post it here for better visibility).....

Hi Guys... My wife and I moved to Indonesia (islands of Bali & Lombok) a year ago and I've been trying to make SD as its little available in Bali and not at all in Lombok. (As are most of even the simplest things we are used to having in our USA kitchens - either extremely hard to find or simply not available here!) I’ve spent several months now attempting to correct my low oven spring - all to little avail.

ejm's picture

I mixed the focaccia dough at around noon. It was around 25C in the kitchen. The dough hadn't even budged by 5:00pm. Still no sign of any rising by 6:00. So I decided to cut the dough into 8 pieces and try making pitas. As I rolled out the discs, I wracked my brains trying to think what was different.
  1. I had rehydrated the yeast with cold water. That shouldn't have been a problem. It was plenty warm enough in the kitchen
  2. I had added leftover sludge after feeding the wild yeast. That shouldn't have been a problem. It wasn't that acidic. In fact there was no sour taste to the dough at all.
  3. Maybe I had added too much salt. I don't think so. It didn't taste too salty.
  4. I had added malt to the yeast. No, if anything that would have helped rather than inhibited the rise.
  5. The flour is relatively new. If at least 4 loaves of bread hadn't been made from that bag of flour, I'd have blamed the flour.

The next morning, my husband found a little dish of creamy looking water on top of the stove. There were a few fruit flies doing the breast stroke in it. The liquid smelled faintly of apples. And THAT'S why my focaccia dough refused to rise. I forgot to add the yeasted water to the dough! Quel moron. Hmmmm, if there was no yeast in the dough, these can't really be called "pitas", can they? I think they have to be considered as "chapatis" because they are yeast-free.

DannyDC's picture

Could it be the Chloramines?

August 27, 2008 - 9:19am -- DannyDC

Hello All,

This is my first post and my first natural yeast starter. I spent a good few hours reading all the posts to make sure I had a good understanding of what to do before I began. I was excited about the idea of making my own natural yeast starter, but unfortunately, it has not turned out as I had hoped. It has been a full week now since I began, and I have yet to get a rise out of my starter. Below I will explain in detail the process that I used.

jimmykx250's picture

Not enough rise

February 4, 2008 - 10:09am -- jimmykx250

I have just recently got into sourdough bread. I have had great success with the no knead method but when i try to make a traditional loaf my second rise never seems to have much lift. Is this normal? My starter is quite healthy. It is not liquid like some ive seen on this site but rather a thick pancake batter like consistancy. I purchased it from KA. It does have bubbles too. Also wondering how do you get a ww starter going? Im sure its on this site somewhere i just cant find it.

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