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    You are in: Home / Community Forums / Breads & Baking / My dough isn't rising!!
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    My dough isn't rising!!

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    ElenaLA
    Wed Apr 11, 2012 4:50 am
    Regular "Line Cook" Poster
    Please help me. I am making a sweet bread ,Tsoureki (Greek Easter Sweet Bread), ..I have followed the directions almost exactly( just added a bit more sugar)..The dough has been in the oven for over an hour and it's not rising.
    My ingredients are all fresh, they were at room temp. there was no Baking Powder just Yeast and when I proved it with the warm milk it more than doubled in size.
    Also I have a proofing feature on my oven so the dough is nice and warm and toasty.
    What could I have done??
    My mom says I used too much flour and the dough became too "hard" and it couldn't rise. Is this possible?
    I measured and sifted carefully though...
    Should I start again or is it possible it just may take a while.
    Thanks for your help
    duonyte
    Wed Apr 11, 2012 7:43 am
    Forum Host
    You are at step 4? I don't have a proofing feature in my oven, but I'm going to assume you or your mom have used it before and it's not too hot. And the dough rose in the first step, so that the milk was not too warm and did not kill the yeast.

    Sweet doughs such as this can take longer to rise, and the recipe does say to give it two hours. But your mom might be right about adding too much flour especially if you added more flour as you were kneading. Did you knead this by hand? 9 cups of flour is a lot and it is quite a challenge to knead that much by hand. If you do not knead it enough then the gluten did not develop and you would not have a good rise.

    If the dough feels very firm, that would also suggest too much flour. I remember an early loaf I made, where I kept adding flour and kneading and kneading, because it was so much fun, and I ended up with a very beautiful brick. Really the only fix for it would be to add some more water to the dough, knead it together and let it rise again. It probably would be easier to do if you divided the dough in half, put half into a large bowl and added maybe 1/4 or 1/2 cup of milk or water and started squishing it in until it turns into a dough. it need to be just a little sticky.

    The yeast will have enough power to do this so don't worry about that.
    ElenaLA
    Wed Apr 11, 2012 10:33 am
    Regular "Line Cook" Poster
    That sounds like a great idea.
    Since I'm at almost three hours now and I'm just know beginning to see some rising I'm going to do what you suggest and see what happens.......
    keep your fingers crossed
    dunask
    Wed Apr 11, 2012 11:51 am
    Food.com Groupie
    ELENALA:
    Good morning. Elena, I am sorry to learn of your baking disappointment. I sincerly hope your dough will fully ferment (RISE) however, if it doesn't post back & I will tell you why your recipe failed & how to correct it.

    Good luck to you & enjoy the rest of the day young lady.

    ~DUNASK icon_smile.gif
    ElenaLA
    Wed Apr 11, 2012 3:44 pm
    Regular "Line Cook" Poster
    This was a very loong day!
    I took Duonytes advice and re- kneaded the dough, added some more milk and started again...sort of. The second time around everything went more smoothly.
    The dough started to rise more quickly, it still took longer than anything else I've made, but at least it did rise. Once I got the loaves into the pans for their final rise I was feeling optimistic that the result would be fine. And so it was, the Sweet bread tasted pretty awesome, it was soft and flaky and my kids wouldn't stop eating it. I was worried we wouldn't have any left for Easter morning.!!
    Anyway, thanks alot Duonyte for the advice, you've saved the day once again. I can always count on you.
    By the way, Dunask, I would love it if you would tell me what went wrong. I certainly don't want a repeat of todays event. I hate it when a plan doesn't come together.
    duonyte
    Wed Apr 11, 2012 10:21 pm
    Forum Host
    We have all had these types of results. I have forgotten to put the yeast into any number of loaves - just tear the dough into chunks, sprinkle with some proofed yeast, mix and knead and then continue. Drives you crazy...

    A longer, slower rise helps the flavor develop - that's why folks throw their dough into the fridge for an overnight rise. So as long as it is rising and you have the time, long and slow is not necessarily bad - but you do want it to rise!
    dunask
    Thu Apr 12, 2012 2:25 pm
    Food.com Groupie
    ELENA LA:
    Good morning. Elena, I am happy your baked product became alive & it all worked out for you. The reason why it did is because you added additional milk, probably about 1/4 cup or slightly more.

    In order to explain what has happened to your baked product Elena We must resort to baking science.

    You see Elena, flour, yeast,salt & "SUGAR' require a very important ingredient.....HYDRATION (WATER)...LIQUID)
    That is why your dough concoction revived. It didn't have enough hydration. You see Elena the above ingredients require hydration to get them started, the problem being is the sugar & salt takes the water it requires first for it to do it's thing,then the yeast & finally the flour. The flour is last...hence because there wasn't enough to go around the flour gluten could not be developed. so the dough mass would not ferment (rise). till it received additional hydration

    Elena, the main reason here is that you have more than 13% in weight of the sugar to the flour...This recipe shows 33% hence the failure.. That is to to to much sugar at 1,3/4, cups worth. all you really need is 3/4 cups worth One more thing Elena, whenever a recipe employs milk it would be prudent to heat the milk to 190 Degrres to disable the enzyme "PROTEASE" in the milk. Many times but not all the time it will disable the yeast & you will have the same problem as you originally encountered here. Then cool it down ready for use...overnite is good & place in fridge till next day.

    I hope I was able to make it clear enough enough for you to understand.

    Good luck in your baking & enjoy the rest of the day.

    ~DUNASK.
    JoeV
    Thu Apr 12, 2012 6:21 pm
    Food.com Groupie
    Good response by DUNASK. To carry this subject to a professional level (I'm not a pro, just an amateur with a love for bread baking), I have written a tutorial describing how pro bakers do their baking using Baker's Percentages. Many of my most frequently baked breads have employed this method while I developed some of them, and I use formulas (recipes) that involve weighing all of my ingredients on a digital scale. You would be surprised how far off your measuring cup is when you weight out your liquids as well as your dry ingredients. Weighing ingredients means you will be able to repeat a recipe time and time again without concern of failure.

    If you're interested, follow this link to my website to see what it's all about. Feel free to also look over some of my bread recipes while you're there.

    http://flyfishohio.us/Bakers%20Percentages%20Revealed.htm

    Bread formulas at http://flyfishohio.us/bread.htm

    While you're reading, enjoy a slice of my cinnamon swirl bread. icon_lol.gif

    duonyte
    Thu Apr 12, 2012 7:15 pm
    Forum Host
    In olden days you were told to scald milk before using it in a yeast recipe - newer recipes skip this step, but it is still necessary. It has nothing to do with pastuerization, which is what is generally assumed.

    There is a strain of yeast that works better with sweet doughs, http://www.kingarthurflour.com/shop/items/saf-gold-instant-yeast-16-oz
    I have never used it, as I have had no problems with sweet doughs, but it might be worth considering.
    dunask
    Fri Apr 13, 2012 12:04 pm
    Food.com Groupie
    JOE,V:
    Good morning. Thank you for posting the 2, websites. The bakers % info should be a help to all the members in this baking forum.

    I must tell you Joe, in the "BREAD" website the "NO KNEAD PIZZA DOUGH" entry has a mis~calulation in the OLIVE~OIL quanity probably a typo.
    I thought you would like to re~state it.

    Good luck & enjoy the rest of the day.

    ~DUNASK.
    JoeV
    Fri Apr 13, 2012 1:00 pm
    Food.com Groupie
    The olive oil volume is correct. This recipe is credited in the formula to Artisan Bread in Five Minutes a Day for its origin. I make this dough frequently and it's very good. Please refer to this book if you have access to it for verification.
    dunask
    Fri Apr 13, 2012 1:44 pm
    Food.com Groupie
    JOE V:
    Hello again Joe. Yes Joe I have that edition somewhere in one of my 2, bookshelves. I was not very clear at first....so I will try to do better this time.

    Joe, in the table of ingredients it reads in the 2, loaf pizza dough the olive oil reads 1/8th cup. I think if there are 7.6 oz in a cup for olive oil (close enough to 8,oz) 1/8th cup equates to 1, oz.

    Same with the 4, loaf list Joe. 1/4, cup = 2 oz not 4, oz.

    Enjoy the rest of the day my friend.

    ~DUNASK.
    Riverside Len
    Sat Apr 14, 2012 2:06 am
    Food.com Groupie
    Re scalding the milk, I never scald the milk and have never had a problem with my yeast recipes rising.
    Chocolatl
    Sat Apr 14, 2012 1:52 pm
    Food.com Groupie
    Riverside Len wrote:
    Re scalding the milk, I never scald the milk and have never had a problem with my yeast recipes rising.


    Nor have I.
    peachez
    Sat Apr 14, 2012 8:37 pm
    Food.com Groupie
    From: http://www.ochef.com/1078.htm

    Does Scalding Milk Help in Baking Bread?

    Q - Does scalding milk remove inhibitors of yeast growth or activity? Bread made with scalded milk seems to get a better rise.

    A - We do not scald milk before making bread and, in general, are delighted with the loft of our bread. Could it be even better???

    Shirley Corriher, in her now-famous book Cookwise (Canada, UK), says research at Michigan State in the mid-1970s showed that a protein present in the whey of nonfat dry milk caused a reduction in the volume and a coarseness in the texture of bread. Subsequently, the effect was seen in fresh milk, as well. Heating the milk and holding it at 180°F to 190°F (82°C to 88°C) for several minutes appeared to reduce this effect.

    Ms. Corriher says she thinks the amount of the rascally protein is really what matters, and has not noticed a decrease in the rise of her bread when using just a little milk in a recipe. But, to be on the safe side, she says, she intends to continue scalding fresh and even reconstituted dry milk for her own "peace of mind."
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