October 10, 2018 - 3:31pm
Enriched bread not rising
OK so a hot day here in Maine so I pulled some enriched bread out to make sandwich loaves for my kids lunches. It barely risen in the fridge after 24 hours. This recipe is "soft sandwich bread and rolls" from Artisan Breads Everyday, however, I substituted 1/3 of the flour out for King Arthur while whole wheat flour.
It's been proofing for another hour after being out of the fridge for 2, and still looking quite meh. Anyone have any ideas? If I use this recipe with straight bread flour it grows like crazy, usually.
Thanks!
Joe
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could you have forgotten anything, like yeast? Slice dough with a sharp knife and look for gas bubbles. Find any?
Measure out 2% portion of yeast (2% of dough flour weight.) Spread out the dough and sprinkle with the yeast. Then mist the yeast with water and allow to soften. Finger paint. Roll up the dough and fold a few times before kneading in the yeast. Now let it bulk rise at room temp. It will be much faster now.