Bread not rising as expected.
Posted: 05 October 2011 01:48 PM   [ Ignore ]
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Hi!
I use the Bread Bible all the time now.  Nearly every weekend I make the Cinnamon Raisin Loaf for our family breakfast on Sunday.  The first rising goes great, but after putting the bread dough in the fridge as recommended in the recipe, the last rising is extremely slow and the dough never reaches to 1? inches above the loaf pan (I use a pyrex pan).
Last time, I thought it might rise better using the proof setting in my oven.  That helped a little but after over 1? hours it was obvious it wasn’t going to go any further.  I am very careful measuring the ingredients by weight.  What could be going wrong?  And what could I do differently?

Thanks!
Elaine

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Posted: 05 October 2011 08:06 PM   [ Ignore ]   [ # 1 ]
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I had not thought of windowpaning the dough.  Is that how you tell whether the gluten is adequately developed?  I should add that I use a Kitchenaid moxer.  Using that it is pretty easy to tell when the dough is not a shapeless mass in the bowl.  As to degassing, I thought I was supposed to keep as many much air in as possible, just work out the biggest air bubbles.  The pan is the correct size, though.

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Posted: 06 October 2011 12:52 AM   [ Ignore ]   [ # 2 ]
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That makes sense.  I hadn’t been punching down the dough, just giving it that “business letter fold” after the first rising.

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Posted: 06 October 2011 09:09 PM   [ Ignore ]   [ # 3 ]
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Thanks for the help.  I will try it this weekend and see how I do.

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