The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

how come my dough is not rising?

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Kroha's picture
Kroha

how come my dough is not rising?

I am wondering if someone can provide an insight into what happened in my kitchen today.  I was baking the Sweet Portuguese bread from BBA.  The sponge did fine -- did not dome, but was all bubbly.  Once I mixed and kneaded the dough though, it would not rise.  I gave it 2.5 hours for bulk fermentation (2 hours are recommended), then shaped -- and it took 7 hours in stead of 2-3 hours, for the dough to rise.  I thought that I messed something up and started the second batch, using a different formula for the same bread, from James Beard's book.  I used this formula before with great success.  It is straight dough.  I mixed and kneaded, and it took long for bulk fermentation, and shaped loaves were not risen even a bit after an hour and a half.  Both bulk fermentation and shaped loaves were placed into an oven without a pilot, with a light on, and with a large measuring cup of hot water.  The yeast I used today I also used yesterday to bake another bread (mutigrain struan with biga) and it did beautifully.  I am really mystified.  I hate to throw out a pound of yeast...  I will try to proof it tomorrow, but meanwhile am puzzled by it performing perfectly yesterday and abismally today (except for the sponge).  Any insights?


For now, I put the shaped loaves in the fridge, and I am off to bed.  What will I find tomorrow?


Thanks so much!


Kroha

suave's picture
suave

Portuguese bread in BBA is much too sweet IMO to work well with instant yeast. 

Kroha's picture
Kroha

Thank you for the advice.  I recall reading that it is not feasible for home baker to have fresh yeast, is that correct?  Does dry active yeast do better than instant yeast with sweet breads?


Thanks!


Yulika

txfarmer's picture
txfarmer

Using quick rise instant yeast and it did fine, I didn't reduce the sugar in the recipe either. Sounds like your yeast is weak somehow.

Kroha's picture
Kroha

I proofed the yeast the next day and it was fine.  I also baked a Mustigrain Struan  and Power Bread, both 100% whole wheat, with it the day before and it did fine.   The sponge looked great as well.  That's why I was wondering what happened, because I knew that the yeast is fine.  I will test the high sugar theory.  My instant yeast was not fast rising, just regular instant yeast, but I am not sure what the difference is between the two.


Thanks again!


Kroha

LindyD's picture
LindyD

Is it possible you forgot to add the yeast?

Kroha's picture
Kroha

The bread did end up doubling, it is just it took forever.  And the second batch (Beard's formula) did the same thing.  I am sure I did not forget yeast for either bread.  Thanks for the suggestion though.