You have it all planned: dinner, wine, loaf of freshly baked bread, with amazing barbecue ribs, straight from the chicken farm. Everything is going smoothly until you notice your bread dough won't rise. This is a common problem for many home roasters: You're struggling to make pretty chunks, but it looks like your yeast is on vacation. Fortunately, this is a fairly easy problem to spot and work around. Keep reading to find out how to make your yeast feast again.
Step
Method 1 of 2: Fixing the Dough
Step 1. Raise the temperature
There's nothing yeast prefers to a warm, humid climate in which to enjoy life to its fullest. If you want the dough to rise, you will need to give the yeast what it wants.
- Fill a baking sheet with boiling water and place it on the bottom rack of your oven. Place the dough bowl on the center rack, close the oven door and let the dough rise.
- Instead, you can also boil a cup of water in the microwave, then place the dough bowl in the microwave with the water, and close the door. (Don't microwave the dough!)
- Some people turn on the oven, then put the dough on the stove, covered with a wet napkin. The oven will keep the stove surface warm and the wet napkins will provide moisture.
Step 2. Add yeast
If the warmth and humidity don't activate the yeast (you can tell in less than an hour), you can try adding more yeast.
- Open a new yeast package, and mix 1 tsp yeast with a cup (240 ml) of warm water (about 43°C) and 1 tbsp sugar. Allow this mixture to rise for about 10 minutes, until 1.25-2.5 cm of foam forms. If this doesn't work, you'll need to find a new yeast and try again.
- When developing this yeast mixture, warm flat dough to 38°C by placing the bowl in a warm place.
Step 3. Mix the starter mixture
Add flour as needed: a ratio of 60% flour to 40% liquid is usually a good ratio for bread dough, so add enough flour to balance. Knead the active yeast mixture into the dough, then let it rise in a damp, warm place.
- It can also be an indicator to see if the yeast is inactive. This method makes the yeast so active that when added to the dough, it should rise completely. If the dough still fails to rise, this means it's not caused by yeast: there's another problem.
- You can also do this at the beginning of the recipe the next time you make another yeast dough.
Step 4. Knead more flour
See if the dough is sticky to the touch. If so, chances are the dough hasn't been kneaded enough. Knead with additional flour until soft and smooth to the touch and the dough no longer sticks to your hands. Set aside and let rise in warm and damp conditions. Repeat if necessary. You may need to let the dough sit overnight before shaping and baking it.
Step 5. Knead the dough properly
There is an art in kneading dough. Do it too little, then the yeast will not spread in the dough. The dough will then become too weak to rise. Kneading too much will make the dough hard so it can't rise. The dough should feel smooth and elastic, not tight like a rubber ball, or soft like biscuit dough.
Method 2 of 2: Troubleshooting the Dough
Step 1. Find the trouble spot
Consider the following points to make an initial diagnosis. It's possible that a simple improvement in the conditions surrounding the dough could fix the problem without further effort.
- Check the type of dough and yeast. Some sourdough cultures expand very slowly and may take several hours to rise.
- Make sure the yeast is below the expiration date. Powdered yeast in packages lasts a long time, as does yeast in storage jars stored in the freezer. However, both fresh and dry yeast have an age limit, and beyond that the yeast will either not work well, or not work at all.
Step 2. Check the surroundings
The ideal temperature is around 38°C and the humidity is high. Too far out of that range and your yeast won't be happy.
Step 3. Check the flour type
Breads made with cake flour or all-purpose flour are low in gluten and protein, so your dough can rise – and then deflate.
- This can also happen if your dough has too much water to flour ratio.
- Some flours contain antifungal ingredients to preserve shelf life. Since yeast is part of the Fungi kingdom, it is almost certain that this will inhibit growth.
- All-natural organic white bread flour that is free of additives works best for a nice loaf of white bread.
- Heavier flours such as whole wheat, rye, and other types of whole wheat flour will produce heavy lumps that don't rise as big as soft white bread flour.
Step 4. Leave the dough
Do not tamper with the dough as it rises, especially if it is a wet dough.
Step 5. Use the right container
The baking sheet, banneton, or tray you use will make a difference. It's too big, so there's nothing to hold the dough up when it rises, so it won't rise to the top. Otherwise, the dough will spread and possibly crumble.
Small buns work well when placed close to each other
Step 6. Check your ingredients
Some spices, such as cinnamon, are naturally antifungal.
- For sweetbreads or cinnamon rolls, you usually need to make them rise quickly, as cinnamon can slowly kill the yeast.
- Some dried fruits are also coated with antifungals as preservatives. Organic dried fruit tends to be expensive, but is better for baking. What many roasters do is use plain dried fruit but don't add it until it has finally risen the dough.
Step 7. Reduce salt
Salt is needed to develop the gluten protein that makes dough elastic, but too much can kill yeast. Add only as much as needed, and add to flour, not water, at first.
Tips
- Check the flour to water ratio. The ratio of 60:40 flour and water is the best. A dough that's too wet may work, but it's more likely that it will just spread, or rise well and then crumble.
- Failed bread dough can be recycled into cookie dough, pastries, and other baked goods without the need to throw it all away. In this case, you will need to rely on non-yeast saturation products such as baking powder, sodium bicarbonate, and citric acid, beer, lemonade, sparkling water, or buttering the pastry.
- Test your water and flour periodically. The pH level can be an issue: if it is too high or too low, it will kill the yeast. Test a water sample yourself, and a water sample mixed with flour, and a small amount of flour mixed with water. Then test with baking soda (for acidity) and vinegar (for alkaline). If the liquid is slightly foamy, it means that the pH is not balanced. If there is no foam, the pH is fine. Note: You can also purchase a pH tester at your local pool supply store.
- Make sure the oven is preheated, at least 5 minutes before you need it. Using a pizza stone can also help transfer heat to the tray or pan where the dough lumps are, or you can also place the lumps on the hot stones. Many breads fail in an oven that is not yet hot when they start baking.
- A big problem with slow development for bread is that the dough is kneaded to activate gluten and protein to form a smooth elastic dough. Over time, this loosens up, so the dough becomes weak and the bubbles inside collapse. It's a timing trick to expand and see if the dough weakens before the yeast is ready. You can improve the dough by adding gluten or a bread improver, but for gluten-free breads this is not an easy fix and is only part of the bread you should expect. If you want a fine dough, such as sweetbread or yeast pastry, slow rising is ideal, so as not to have very large bubbles – this can sometimes even be done in the refrigerator overnight.
Warning
- If all repair attempts fail, you may need to completely replace the base materials and start over.
- Fixing yeast pastry can be very difficult in some cases, especially when coated with butter such as puff pastry for yeast croissants. If you want to re-knead, you'll make a pretty good brioche-style dough – but if you want the characteristic layers, you'll need to start over.
