The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Beginner Question: my dough goes flat!

darkhalcyon's picture

Beginner Question: my dough goes flat!

I've been trying to make a good sandwich bread. I've been using a basic white bread recipe. It starts off pretty good.  I knead the dough and let it rise the first time with no troubles.  After I shape the loaf and put it into a bread pan for a second rise, I can never get it to double in size. I haven't been able to figure out what I'm doing wrong :(

diverpro94's picture

There are so many factors! lol


What are the specifics? :o)

jcking's picture

This may sound wacky but: Repeat your process from beginning to end, video record the whole process, post it on U-TUBE, give us the location and we will have your answer in minutes. Otherwise this could drag on for days. (no offense intended to anyone just thinking out loud)


nhtom's picture

There are a few things you can try:

1. less salt

2. less sweetner

3. less yeast

4. less heat while rising (100 degrees/F max)


If the first doubling takes much less than an hour then I think you're using too much yeast or it's too warm.  One tablespoon-packet/loaf MAX.  The yeast may be "burning itself out."


If you're not using sweetner, you might try adding some honey in the beginning.


Best of luck.