The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rising Issues

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marilynhnk's picture
marilynhnk

Rising Issues

I am using an Oster bread machine, rapid rise yeast 1/2 tsp per cup of flour and water temp of 120 degrees.  I mix my yeast in with the dry ingredients, water and oils in the pan first followed by the dry ingredients.  Most of my bread rises and finishes great, other times it rises beautifully and then in the last 10 min. of baking falls.  What is my issue?

ChaiKnuckles's picture
ChaiKnuckles

My guess is that the times that your baking falls, that you've overproofed.  It might be a result of your water temp and room temp. Your water temp seems pretty high to me. I don't know how much room temperature affects rising in a bread machine, but have you noticed the problem occuring on warmer days? If so, try using cooler water on warm days. 

 

 

hanseata's picture
hanseata

How do you judge whether the bread has proofed sufficiently? Just eyeballing it (or looking at the kitchen timer) is not exact enough. Do you use the finger poke test? Your dough should still be elastic enough to come a bit back, when you make an indentation with your finger. If it doesn't move at all, it's most likely overproofed.

Karin