The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


jcorlando's picture

Getting a Higher Rise of My Loaf

June 28, 2010 - 2:05pm -- jcorlando


I'm still a rookie; made 30 loaves of bread this year, and am getting better each time.  I kneed my dough.

However, I still struggle with gettig the loaf to rise high, without using a breadpan.  The loave do their final rise on Parchment paper.  When they've risen, I coat them with butter, slice the top a couple of times and put them in the oven.

While the bread is on it's final rise on the parchment paper, it spreads out and is about 12" long, 5" wide and 2" height.

emrose's picture

Why has starter risen again (after falling once)?

March 26, 2010 - 9:34pm -- emrose

Good Friday evening, everyone!  I'm the "hybrid" starter lady, in case anyone remembers me from my asking about a starter that was a combo of 6-10 different starters (it's still going strong, still have lots of it, it makes wonderful pancakes, but I haven't gotten up the nerve to try bread with it yet...  not knowing the hydration percentage for certain scares me.  But ohhh does it look VITAL and smells just GRAND!).  Haven't posted since then, but now I've got a question for all you "science-types" out there - about a starter (what else.. sigh).

Carl Bergensis's picture

Reinhart's multigrain -- kaboom!

January 1, 2010 - 10:18am -- Carl Bergensis

On the first fermentation it doubled in less than an hour. In the loaf pan it doubled in half an hour. Add to that the oven spring and I fear it's going to be a very open crumb. I've been striving for this in baguettes but not in sandwich bread. What happened? It stikes me that a whole tablespoon is a lot of yeast, but I doubt it's a typo as this book has been out for a while. Any thoughts?





abrogard's picture

Doughs Suddenly Won't Rise - Could Flour Be Bad?

December 30, 2009 - 4:09pm -- abrogard

I've been baking successfully for a few months now, french bread with packaged dried yeast, one loaf every weekday.

Thought I was turning into an expert.

Suddenly my doughs won't rise. No matter how long I leave them.

And they don't suddenly explosively rise and fall down again while I'm not watching. They don't rise. At least as best I can judge.

I've proved my yeast and it is excellent, works no problem.

The ambient temperature around here recently has been usually better than 32C - 89F.

freebrownies's picture

Why is my sourdough bread not rising any more?

December 7, 2009 - 8:54pm -- freebrownies

I've been baking whole wheat sourdough bread with a starter I made 3 years ago.  It seems that in the beginning, I struggled to get a lighter loaf, but after a few months it started rising beautifully.  Now, suddenly, my bread is heavy and dense.  It just won't rise like it used to.  Any suggestions?

3 c. starter

5 c. water

4 t. salt

~12 c. whole wheat flour

I always replenish a half cup of starter with about 1 c. water and 1 1/2 c. whole wheat flour.

mizrachi's picture

Rising Problems with Sourdough No-Knead

November 9, 2009 - 2:41pm -- mizrachi

I'm having trouble getting the rise I'd like in a few different no-knead sourdough recipes.  In fact, I'm not even sure how long to let the dough proof.  Some recipes call for an hour or two, others up to 4 to 6 hours.  I'm definitely not seeing my dough double.  Any ideas how I can remedy this?


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