How can i fix dough that wont rise?
Check if yeast is old out of date, expired. When making bread most items should be at room temperature unless the recipe calls for milk to be heated to a certain temperature. Follow instructions carefully. Note the differences in Canadian and American flour you will need more American flour if you are using American flour in a Canadian recipe. When making bread the type and or brand of flour will effect the outcome , humidity also affects bread. As to the outcome of bread kneading , resting, texture are something you learn. If dough is to dry add 1 tablespoon of water at a time , if too wet add 1tablespoon flour, dough should neither be sticky or to dry , should feel like silk . Seasons change the affect of how flour works. Drafts also effect dough, when dough is left to rise it should be placed in a place away from drafts and is warm. A well greased bowl large enough so that the dough can double in size this usually takes about 1 hour don't rush this part. Dough should be greased on top so it will not stick to what it covered with. Once the dough has doubled in size punch it once done, either cut into loafs or into buns, place desired greased pans cover let rise again about one hour. Put in oven set at required temperature , set timer for 15 min, check for brownness, if it is not to your liking leave it oven for another 5 mins, bread or bun's are done when they are tapped on top and it sounds hollow take out of oven let rest in pans for about 5 min's, place cooked bread on rack and let cool, do not place on flat surface as the bottom will sweat it needs to have air flow all around it to cool properly. PS remember making of bread is a labour of love, because it lets you take out any anger while you beat and fold the dough, the dough loves you for this and it will give back to you a light and airy texture. Keep on loving.
Aug 04, 2014 |