We live in an instant-results world-we want what we want NOW. This doesn't work with rising dough, though. It simply takes time. Maybe even longer than you or the recipe-writer expect. A longer rise time could be due to what we just talked about-a room that's not warm enough or that most of your yeast was dead. It could even be the kind of flour you're using.
Even sweet bread dough takes a long time to rise. If the dough hasn't risen as much as you expect, just give it more time. Besides, a slower rise results in a more flavorful bread. Sometimes it isn't that the dough didn't rise, but that it doesn't look like it rose. Usually this is because the pan is too large for the amount of dough.
Here's the rule of thumb for best pan sizes:. Now the best part: Uses for that lump of dough that didn't rise. Never throw it out! Wrap strips around washed and buttered sticks and cook it over an open fire still one of my favorite memories from childhood camping trips.
Stretch it thin and bake into flatbreads. Stretch it thin, fry in a skillet, and spread with butter and honey, and sprinkle with cinnamon. Bake it into loaves anyway, and when cooled, cube the bread, sprinkle the cubes with melted butter and herbs, and toast them. Voila, homemade salad croutons! Bake it into loaves anyway, and when cooled, process the loaves into crumbs, toast the crumbs, bag them, and freeze them. You now have your own Panko bread crumbs for casseroles, etc.
OR, if you're feeling generous, bake it into loaves anyway, and when cooled, crumble the loaves, bag the crumbs and freeze them. Our goal here at King Arthur Flour is to teach the world to bake — and share. We're happy to do both regularly, here in our blog. For additional bread tips and troubleshooting, check out even more of our yeast bread blog posts. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, three dogs, and really good food!
I just tried the No Knead Harvest Bread. First, I measured all ingredients carefully. Next, I let it rise overnight, sitting covered by a towel on my stove, but it hadn't risen very much.
I did prepare it in a "lightly greased" bowl to rise 2 hours, putting it in the oven in case my kitchen was just not warm enough. Still disappointed in the rise, so let it go another few hours. Decided to bake it and while it wasn't a hockey puck, it was disappointing. What might have gone wrong? Sorry your bread did not quite meet your expectations, Jill! This sounds like a great time to call our free Baker's Hotline at for further assistance.
We think the best approach in answering your questions will be chatting with you directly rather than lots of emails back and forth. We look forward to your call! Need help! It sounds like you may have an issue with your yeast if your dough hasn't risen at all. One possibility is that you used too warm of liquid yeast dies at F , or perhaps your yeast has been stored at room temperature for an extended time? For longest shelf life we recommend freezing your yeast.
If your dough seems very stiff then it's possible you added extra flour to the recipe, which could also affect the rise. For our recipes we recommend either weighing your flour or using this method to measure your flour by cups. It's difficult to diagnose exactly what happened, but we'd love to help you troubleshoot if you're able to give our Baker's Hotline a call at So, why is it a little 'sticky' feeling inside?
Hi Deborah, some breads do need to be baked to a higher internal temperature, especially if you'tr baking a moist, dense bread. And it's very important to let the dough cool completely before cutting into it. Dense rye breads often require a full 24 hours to cool in order to release excess moisture and allow the interior structure to set. Over-fermentation can also result in a gummy, sticky texture, so be sure you're not letting the bread rise too long, or at too warm of a rising temperature.
I am getting there but my last headache is that the dough rises both times but when I remove the plastic bag from the dough in the pan to put in the oven the dough falls back to the edge of the top of the loaf pan. It doesnt seem to have the structure it needs to hold itself up. I've checked the hydration, amount of oil just about everything I have read for getting a good lift to the bread.
Is it have something to do with how or how long I knead the dough? Hoping for guidance and thanks. We're sorry to hear that, Marilyn! Are you greasing the plastic to prevent it from sticking? If the plastic is sticking to the dough this can cause it to collapse when you take it off because the surface will likely tear a bit.
It could also be that the loaf is getting a touch over-proofed in the second rise which is why it's collapsing. Under-kneading the dough can make for a poor structure too. Depending on your recipe, you want to knead the dough for about 5 to 7 minutes or until the surface of the dough is smooth and the dough feels bouncy when you gently press on it. We hope this can help! Thanks for your comments.
I'm doing the first and second of your suggestions. I let the second rise get to an inch above the pan, so not sure that that is it. But the kneading I think will be my focus. I am making sourdough regularly and following instructions of folding the dough rather than heal of the hand kneading. Do you suggest doing folds during that 5 - 7 min knead.
It does build structure I think. This is such a process good for the tummy and soul. Thanks for your help and for K A's flours. Folding the dough can help to create structure, in this case, you'd want to use folds to help maintain the structure though.
After you've fully kneaded the dough , you can try adding some folds during the first rise. This is more common in sourdough bread recipes but you can certainly use this technique in other recipes! We hope this can help and happy baking! The answer is yes! And you can do it with almost any recipe. Here's how. There are some recipes that require you to let it sit even longer, perhaps even over a few days, before baking. Knowing whether or not the dough for your recipe is ready depends largely on the recipe itself.
And, even if you see that the dough has risen, it may not yet be exactly where it needs to be to qualify as ready to bake. Therefore, the best way to determine if your dough has risen is to put a finger into the dough to make a small indentation. If the dent remains there and doesn't seal back up, then the dough is ready to be put in the oven. The first step in fixing dough that won't rise is to understand the reason why it's not rising in the first place.
After all, it's hard to fix a problem especially in the kitchen if you don't know what caused it. Though bread will rise even more in the oven, it should have already risen somewhat before you get to that step. If you see that the dough is not rising, it's likely due to at least one of these reasons:. It's a good idea to check the ingredients and your environment before even starting to make your dough.
Even though baking bread is relatively easy, anyone can make little mistakes. Unfortunately, just looking at the dough does not necessarily help you understand why it's not rising.
One by one, you need to eliminate all the possibilities to see what the issue may be and whether it can be repaired.
The first thing to check is the time. If your recipe said to wait an hour and it's only been just an hour, then wait 30 minutes more. Depending on the climate you live in, it could take the dough longer to rise, so don't rush this.
But, if a significant amount of time has already gone by and you don't see any change, then it's time to try something else. Check the temperature in the room: One reason the dough may not be rising is because of the room temperature. Put the dough in a warmer place to see if that makes it rise.
If the temperature in your home is not ideal, then set the oven to low and put the dough inside or on top of the stove to see if it rises. Check the yeast: If room temperature is not the issue, check the date on your yeast. Here, you should be able to tell right away whether or not the yeast was okay to use in the first place.
If the date has not expired, then think about the environment the yeast has been stored in — if it was stored in extreme temperatures, it may have been killed. If you've determined that the yeast is the problem, then buy new yeast.
Activate a teaspoon of this new yeast according to the instructions, separately from the dough in a cup of warm water. Add a tablespoon of sugar.
0コメント