Why won't my bread rise?

[RebPax]

Now….This has been annoying me for a long long time. Why oh why can I not get bread to rise? Is there magic involved? Some kind of a curse on me? Did I anger a bread raising faerie in some way? I do exactly what they say in the recipes, use the right yeast, use the right temperature water and leave for the right amount of time. Are there any fool-proof bread baking tips out there? Or alternatively a bread raising faerie counter-curse?

[franbee]

I'll catch you later with a few tips.

[franbee]

Right, the right amount of time isn't always the best measure. Baking bread is a bit of an art as well as a science.
Start with everything warm, warm room, bowl, ingredients. Use the ingredients as the recipe. Mix well, then knead very hard, pushing the dough away with the heel of your hand and folding it back in, turn a little and repeat, 'til it is smooth, probably 10-15 mins. Put back in the warm bowl, cover, and leave in a warm place to rise, may take up to 1 hour depending on the warmth. When about doubled in size, 'knock back', by kneading again for a couple of minutes. The best way to get the right rise for baking is to weigh 1 pound of dough and press it into a greased 1 pound loaf tin, should fill about half. Leave to rise again until the dough reaches the top of the tin. Then bake in a hot oven, this 'kills' the yeast and the bread will bake at that size. Bake for 20 mins or so, to check if it's done, turn the loaf out and knock on the base, if it sounds hollow, it's done, if not, put back in oven without the tin for a bit longer.
Hope this helps, let us know how you get on.

[Oola]

Rich, my significant other, puts the dough in the airing cupboard whilst he's waiting for it to rise.

[RebPax]

Thanks for the tips, I had a feeling there might be an art to it... Maybe I'm just too impatient with it. I'll let you know how it turns out. I'm trying to withstand the temptation to buy a bread making machine. My parents rave about theirs, but I like a bit of manual labour in the kitchen.

[franbee]

Once you get the hang of it you'll be fine. When I was at home with my babes, I used to spend all morning making bread. Weigh out and prepare tins, go to Playgroup, mix and knead, do another task, shape and prove, back to Playgroup, put in oven.

Just re read previous instructions. You need to cover tins whilst 'proving' too.

[buecherwurm]

The dough shouldn't be in a draft. So the airing cupboard actually is a good idea. You could also leave it in the oven. I have a big t.....ware bowl. When the dough has risen enough the lid just pops open.

[Crocus]

......but how warm is this "warm place"? I never know how 'hot' it is supposed to be. x

[franbee]

It doesn't really have to be very warm, but the dough will take longer to rise. That is where the 'art' comes in, knowing when the dough is risen enough. I never used extra heat of any sort, and in the winter the kitchen was not particularly warm, so it might have taken a couple of hours. Sometimes I left the dough to rise whilst I baked a cake, so the oven would be warming the kitchen. You just have to keep checking, and not be in a hurry!

[Crocus]

Ah thanks Franbee! I certainly must give it a try. I remember my mum baking bread - the whole kitchen had this lovely bread smell - and my dad used to do all the kneeding. Good old times, those. xxxx

[jazzactivist]

Hi RebPax. I have exactly the same problem, even with a breadmaker! However, I have had some good success with a yeast free Soda Bread recipe that was posted on RM a while back (I think by franbee). Today I was due to go on a breadmaking course at Staff of Life artisan bakers in Kendal, but the weather here was so shocking yesterday with flooding everywhere that I was the only person who turned up. The owner / baker gave me some sourdough starter in a bucket, that he had made from elderflowers, plus some hand milled flour, to take home. His instructions with the sourdough are that you can keep it going indefinately, just by feeding it with flour and water as you use some. He guarantees that this will work to make lovely loaves, so I will try it out tomorrow. I have been given a place on the course in two weeks time in lieu of today, so will let you know how I get on. If I can manage to make a regular decent loaf then really, really anyone can! If the sourdough principle really works then I will be able to post some out to people if you want some.

[Katelb]

Up until last week,I was making some very tasty bread,white and wholemeal, in my breadmaker,but since my recent diagnosis of Coeliac disease,I now have to make bread using a different flower;I made a loaf yesterday which did have yeast in it,2 eggs,milk,sunflower oil,sugar and salt,it came out well but I can't say I like it very much!!it's different,I'll say that for it! You talking about soda bread made me want to try some,but I'm afraid that will be never! It is interesting that you just sort of keep the sour dough going each time you use some,I shall look forward to hearing about when you make a loaf on the course.

[RebPax]

I LOVE sourdough bread. LOVE it. I used to work at a bakery (no I was not allowed to touch the dough for fear of it instantly deflating ;) ) and I used to take a loaf of the crisp white sourdough and the dark sourdough home with me at the end of every week and devour it with huge amounts of margarine over the weekend.

I've hardly had a decent loaf of bread since I've been in NZ. They seem to manage to kill off all the flavour and God forbid there should be any weight to the loaf... Can get some good bread at the German bakeries, but they cost a few too many dollars for my student budget.

Hence the sudden need to beat my bread baking demons. Thanks for all the advice everyone, will give it another go once I've eaten the rest of my very flat loaf.
xx

[bonnie]

When i used to make bread, i too used to put it in the airing cuboard to rise. I bought a bread maker about 6 month ago and its still sitting in the box.
Home made bread tastes much nicer i think than shop bought. Also saves you a fortune.

[Ivy]

Want a German recepy? Give me a shout I have a book full , as well as a very basic one that I used to make when the kids were smaller and their appetite less predictable.
My mum always put the yeast dough in the fridge overnight so it had plenty of time to rise and didn't dry out.
@crocus a shady place in South Africa is certainly warmer than a warm place in an European kitchen at this time of the year. What ever you do don't forget to tuck the dough in (a tea-towel over the bowl will prevent any draught)

[keepersdaughter]

Take a look at this link, it's actually for no knead bread, but the key is to bake it in the oven in a covered pot, a casserole dish with lid for example, and you cook it at a very high temperature. I tried it a month or so ago, using slightly different yeast/flour/water ratio and with bread flour, but it came out really well. You could use any typle of flour or add oats, flaxseeds, wheatgerm whatever you fancy. I used a little cornmeal on the crust. This worked particularly well for me, because i don't have a 'warm' place to put it in to rise as such as houses don't have airing cupboards here. After I mixed the ingredients I left it on the kitchen counter in a covered casserole and it came out like one of those artisan breads. If I get time I may make some more this weekend and post piccies. Here's the link: http://www.youtube.com/watch?v=13Ah9ES2yTU

[Shelli]

. I have been given a place on the course in two weeks time in lieu of today, so will let you know how I get on. .

Jazz -tell me - is this course on next Saturday -the 8th Nov - If it is I would love to get a place on it
- DO you know if its over subscribed or any places left? - if theres a chance I might give him a ring and book in ?

My bread making is basic to say the least (cold hands ! - i'm better at pastry) and I would love to have a go at sourdough

Shelli X

[jazzactivist]

Hi Shelli! The course is on Sunday 9 Nov from 10am to 4pm at the Staff of Life shop in a lane next to The Works off Finkle Street in Kendal. Do you know where it is, Shelli? I am not sure if there are any places left, but it is worth giving Simon a call to see. The day costs £60 and you get to take home everything that you make. I don't have his number, as I just pop into the shop, but if you do get onto the course then I'll look forward to meeting you.

[Shelli]

Hi jazzy!

yes i know where it is - just up from Frank Staintons - Sunday not great for me - saturday would have been better - will have to see If theres any places and if I can get a pass from OH -
Would be nice to meet you if I can get on course
Shelli X

[Shelli]

Got a pass from the OH - spoken to Simon - got the last place on the course - see you Sunday !

shelli X

[Shelli]

Hi Jazz - Am sorry to hear that you weren't up to coming to the course on Sunday - It will be the new year before Simon does another. It was a fab day. We made

foccaccia ( the size of a small table!! - seriously 2 feet by 1 foot ) Simon doesn't DO small quantities

4 flutes - the beautiful sticks with the pointy ends

a large white round loaf

and 2 spelt german style loaf loaves.

we had Simons Foccaccia for lunch with Bull sausage from the Camargue and olives and cheese - it was very paysanne and totally delicious.

The chat was lighthearted and very interesting - I learned loads in a very informal way.

The actual making of the breads was SO easy - nothing was weighed - Simon has a delightfully anarchic philosophy on recipes (i.e he rejects them almost totally when it comes to bread!) - for example we used quantities such as "plenty and a bit more" olive oil in the foccaccia and "quite a lot" of water in the spelt mix - I thoroughly enjoyed it

NB if you do get on a course in the new year - remember to take a pen and note book - or write it all down when you get home - or alternatively - start baking again the very next day while it's all still fresh.

Shelli X

[Crocus]

Hi Ivy, sorry, I only got to this thread today. As you say any place in a S.A. kitchen is warmer than a European one. I must try my hand at breadmaking ....... xx