Yeast bread question

[BadGirl]

I am making some yeast bread, and after two hours of resting for it to raise, it simply isn't raising as well as it should. If I poke my finger in it, I can definitely see that the gluten is working well, and that it smells nice and yeasty. Before I added the flour, the yeast/sugar/water was nice and frothy, so I am assuming that my yeast was active and not old/outdated.

Do I let it linger a little while loner to see if it might raise a little more?
Do I trash it as a bad experiment?
Do I proceed with my recipe even though it isn't fully risen? The recipe calls for me to roll out the dough, anyway, then brush melted butter and cinnamon sugar on it before I roll it and bake it.

I made this same recipe yesterday with great results.

So, what do I do now?

 

[Pete]

I am making some yeast bread, and after two hours of resting for it to raise, it simply isn't raising as well as it should. If I poke my finger in it, I can definitely see that the gluten is working well, and that it smells nice and yeasty. Before I added the flour, the yeast/sugar/water was nice and frothy, so I am assuming that my yeast was active and not old/outdated.

Do I let it linger a little while loner to see if it might raise a little more?
Do I trash it as a bad experiment?
Do I proceed with my recipe even though it isn't fully risen? The recipe calls for me to roll out the dough, anyway, then brush melted butter and cinnamon sugar on it before I roll it and bake it.

I made this same recipe yesterday with great results.

So, what do I do now?

Try moving it to a warmer spot for a bit. Sometimes I will put the oven on 250 for a few minutes, turn it off and set it in there.

You can bake it if it fails to rise, it makes a pretty good pretzel.

 

[vraiblonde]

Roll it out and bake it up! It will finish its rise in the oven while cooking.

 

[Wenchy]

Try moving it to a warmer spot for a bit. Sometimes I will put the oven on 250 for a few minutes, turn it off and set it in there.

You can bake it if it fails to rise, it makes a pretty good pretzel.

I wouldn't do it at 250 but possibly 100

Roll it out and bake it up! It will finish its rise in the oven while cooking.

Probably. This usually worked for me but I did end up with a brick bat once.

The weather is dramatically different from yesterday and this affects rising...temperature, humidity, barometric pressure, etc


I'm glad my bread making obsession is over. Sourdough did me in.

 

[DoWhat]

The weather is dramatically different from yesterday and this affects rising...temperature, humidity, barometric pressure, etc

Should not effect the inside of the house.

 

[Wenchy]

Should not effect the inside of the house.

I opened all the windows today. You?

 

[vraiblonde]

Should not effect the inside of the house.

Still more humidity.

Perfect bread:

2 packets yeast
1 1/2 tablespoons kosher salt
6 1/2 cups unbleached, all-purpose flour, more for dusting dough
3 cups lukewarm water
Cornmeal

In a large bowl, mix water, yeast and salt. Add flour all at once and stir until mixed - do not knead!

That's it.

The dough will be very sticky, so refrigerate it for a few hours. This recipe makes 4 loaves. When you want to bake, cut off a loaf portion (about the size of a grapefruit), shape it, and let it sit out at room temp on a cornmeal dusted baking stone for about 40 mins. Dust the top with flour and slash the top. Bake at 450 for 30 mins.

Voila! Bread!

Dough keeps for at least two weeks in the fridge. When you want to bake again, cut off some more dough, etc.

Here's the recipe and more detail

 

[DoWhat]

I opened all the windows today. You?

Nope. Never.

 

[itsbob]

Should not effect the inside of the house.

You live in a vacuum??

Or a decompression chamber?

 

[DoWhat]

You live in a vacuum??

Or a decompression chamber?

Consistent heating/cooling and humidity.

 

[Larry Gude]

You live in a vacuum??

Or a decompression chamber?

 

[twinoaks207]

Still more humidity.

Perfect bread:

2 packets yeast
1 1/2 tablespoons kosher salt
6 1/2 cups unbleached, all-purpose flour, more for dusting dough
3 cups lukewarm water
Cornmeal

In a large bowl, mix water, yeast and salt. Add flour all at once and stir until mixed - do not knead!

That's it.

The dough will be very sticky, so refrigerate it for a few hours. This recipe makes 4 loaves. When you want to bake, cut off a loaf portion (about the size of a grapefruit), shape it, and let it sit out at room temp on a cornmeal dusted baking stone for about 40 mins. Dust the top with flour and slash the top. Bake at 450 for 30 mins.

Voila! Bread!

Dough keeps for at least two weeks in the fridge. When you want to bake again, cut off some more dough, etc.

Here's the recipe and more detail

Thanks!

Guess I'm going to have to try baking bread again as this sounds really good!

Last time I tried (without the bread machine) I got bricks....

 

[Roberta]

I am making some yeast bread, and after two hours of resting for it to raise, it simply isn't raising as well as it should. If I poke my finger in it, I can definitely see that the gluten is working well, and that it smells nice and yeasty. Before I added the flour, the yeast/sugar/water was nice and frothy, so I am assuming that my yeast was active and not old/outdated.

Do I let it linger a little while loner to see if it might raise a little more?
Do I trash it as a bad experiment?
Do I proceed with my recipe even though it isn't fully risen? The recipe calls for me to roll out the dough, anyway, then brush melted butter and cinnamon sugar on it before I roll it and bake it.

I made this same recipe yesterday with great results.

So, what do I do now?

I have had bread where I left it to rise too long and it hit its peak then started to deflate.

 

[toppick08]

I have had bread where I left it to rise too long and it hit its peak then started to deflate.

Or like proofing donoughts too long will cause them to soak up too much grease when fried.

 

[acommondisaster]

Try moving it to a warmer spot for a bit. Sometimes I will put the oven on 250 for a few minutes, turn it off and set it in there.

You can bake it if it fails to rise, it makes a pretty good pretzel.

When I make bread, I do a load of laundry. Then I put a towel down on top the dryer (so it's not too hot) and let the bowl of dough rise on top of the dryer while it's drying clothes.