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. Baking is a science and there are plenty of things that affect how your dough rises, the rate that it rises at, and if it even rises at all. There are plenty of things that you can do wrong during the bread-making process. I recommend always checking that your dried yeast is alive before you mixing it in with your flour.
Let it sit for minutes and you should notice that it is bubbling up and expanding on the surface. You might have put your dough into a cold area or used cold ingredients. Personally, I like some of my dough to get a long and cold rise in the fridge, but if your dough is taking ages to rise, it might become annoying. If you want to speed up the rise of your dough, you need to put it into a warm area of your home. An oven with the light on can do a great job of keeping your dough warm enough to rise properly.
I personally either like to use a bowl or squared container to hold my dough so I can visually see how much it has risen. Consider several of the following points to do some preliminary diagnosis.
It may be that a simple correction to the environment can fix the problem with no further effort. Check the dough and yeast type. Some sourdough cultures are very slow rising and may need several hours to rise. A Make sure the yeast is still within its expiration date. Powdered yeast in packets last a long time, as does storing jars of dry yeast in the freezer. However, both fresh and dried yeast has a lifespan after which they will function weakly, or not at all.
Check the environment. Move too far out of that range, and your yeast will not be happy. Check the flour types. Breads made with cake or all-purpose flour, have low gluten [3] X Research source and protein contents, so your dough may rise—and then collapse. This can also happen if you have a dough that has too high a ratio of water to flour. Some flours contain antifungal ingredients to prolong shelf life. As yeast is a proud member of the Fungi kingdom, this will most definitely inhibit growth.
Organic, additive-free unbleached white bread flour works best for a good loaf of white bread. Heavier flours such as whole wheat, rye and other types of whole-grain flour will result in a heavy loaf that does not rise as much as fine white bread flour.
Let the dough rest. Do not disturb the dough while it is rising, especially if it is a particularly wet dough. Use the proper container. The pan, banneton, or tray you use will make a difference. Too large, and the dough has nothing to push against when rising, so won't rise upwards.
Instead, it will spread and possibly collapse. Check your ingredients. Some spices, such as cinnamon, are naturally anti-fungal. For sweet fruit buns or cinnamon rolls, you usually want a fast rise, as the cinnamon will eventually kill the yeast off.
Some dried fruits also are coated with antifungals as a preservative. Organic dried fruits are expensive but much better for baking. What many bakers do is use standard dried fruit but don't add it till the final proofing.
Ease up on the salt. Salt is a required ingredient for developing the gluten proteins that make for a smooth elastic dough, but too much will kill the yeast. Add only the required amount, and add it to the flour, not the water, at the beginning. If I rolled the dough out, can I still put a damp cloth over the dough and let it rise? Ye, you can. This is called proving the dough, that is, allowing it to rise after it has been shaped.
Not Helpful 11 Helpful I found that putting it straight in the oven after kneading will keep it flat. Not keeping it warm will also keep it flat. Not Helpful 3 Helpful You may have over-kneaded the dough. Dough will go through a lumpy stage, sticky stage, elastic stage perfect! Like it has strings. Not Helpful 14 Helpful Make sure your yeast is not expired. Let it stand for minutes.
You will know that the yeast is good if it has a foamy layer on top. Not Helpful 13 Helpful Will yeast work to make the dough rise if I use coconut milk instead of dairy milk?
Milk is not what makes yeast dough rise. In fact, most artisinal breads do not contain any dairy products, just flour, water of good quality , salt and yeast. The relations between these ingredients determine the bread's character.
Other ingredients like milk are added primarily for flavor. Coconut milk is basically just flavored water, not milk in the strict sense, so if you use that reduce the amount of plain water by the amount of coconut milk you use. Could the bread maker be the cause? Pat Crow.
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