The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Just Make it Rise!

oven-lovin's picture
oven-lovin

Just Make it Rise!

Help!  I have made at least 5 loafs of bread and the first one was the only one to actually rise.  The others have all been extremely dense and heavy, a few were also very undercooked:(  Any suggestions would be extremely helpfull, maybe what type of yeast to use? or how to create a good rising environment?  I have experimented a little and have not had any luck so far.

Thanks!!

barriehie's picture
barriehie (not verified)

I've made a few like that! Found that letting my yeast water get good and bubbly helps along with my rise location. I put my toaster oven on 150 and let my dough bowl sit on the top with a towel over it. Dough temp. gets to 85 and it works well. Might have to adjust yours up/down depending on mfg. to get a good temp.

HTH,
Barrie

Mini Oven's picture
Mini Oven

The more info you provide the easier it is to pinpoint the problem and find a solution.  

Include link to the recipe, temperature of dough as well as oven, how long you let the yeast grow or rise, how many rises and more.  Any changes you made to the recipe.  

Problems of not rising do tend to be related to yeast, cool temperatures and rising times.  Check the yeast first.

AnnaInMD's picture
AnnaInMD

colder kitchen (mine is 67 F) either put on the oven light and set your covered dough into the oven, or if you have a microwave built in above your stove, I put on the light underneath the microwave and set the covered bowl with dough into the microwave along with a cup of hot water for additional moisture.

Some folks use a heating pad. Floor heat outlet might work too. 

Good luck,

anna

 

 

 

toddvp's picture
toddvp

This might be a long shot, since I don't know all the variables affecting you, but if you're adding the yeast to fairly hot water that can mess things up as well (by killing the yeast). That may not be the case, but it's good to be aware of.

G-man's picture
G-man

What's your procedure? If heat and yeast aren't the problem, you might need to work on technique or timing.

Frequent Flyer's picture
Frequent Flyer

...who was using the wrong type of yeast.  She was making the bread in a bread machine and was adding active dry yeast to the top surface of the flour as the last ingredient.  Active dry yeast needs to be mixed with warm water for a while prior to adding to a recipe - whether or not you are using a bread machine.  Instant yeast, or Bread Machine Yeast can be added directly to the mix without mixing with water first.  The result for her was inconsistency in rising (one out of several loaves rose) and dense under-cooked dough, the same symptoms you mentioned.  This may not be the culpret for you.

FF