Chef at 17:54, 17 April 2024

2024-04-17T17:54:28Z

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{{#seo:
|title=Problems making your bread rise? Some ideas here
|titlemode=replace
|keywords=#breadrisingproblems #breadcrumbs #wholemealflour #frenchloaf #basicfrenchloaf #recipes #foodprocessor #brownflour #driedactiveyeast #bread #cookingmethods
|hashtagrev=12032020
|description=My loaves don't rise properly. I do quite a lot of home-baking with yeast, mainly bread with a breadmaker and home-made pizzas
|datePublished=2013-01-31
}}

[[Image:Bread rising problems.jpg|thumb|300px|right|Why is my bread flat?]]
===Breadmaker Bread does not rise===
===For a perfect loaf, every time===
Revisiting this one again.

We've been making our own bread in a [[breadmaker]] every two or three days for the past five years now and have definitely found the solution for the perfect loaf.

# Keep tinned yeast in the freezer, take a spoonful out and pop the tin back in the freezer
# Start the yeast in the sugar and water solution for 30 minutes '''before''' adding to the breadmaker
# Soft brown sugar makes the best bread

Follow the above and you will never have a failure. You can't make bread automatically using this process, but you will have perfect bread every time.

=='''CHECK THE YEAST FIRST!!!'''==
'''My loaves don't rise properly'''. I do quite a lot of [[home-baking]] with [[yeast]], mainly [[bread]] with a [[:Category:Breadmaker recipes|breadmaker]] and [[home-made pizzas]]. Recently our favourite bread, [[basic French loaf]], which is normally very light and airy would not rise properly and be dense, damp and heavy. This particular [[French loaf]] uses no sugar which would normally aid the fermentation and rising process. The pizzas however would still be fine.

I thought I would start with the yeast. We always use Allinson [[dried active yeast]] in a 125g can, which has been fine up to now. One sniff gave a clue. Instead of that nice warm yeasty smell, it was musty and almost bitter. Checking the ''best-before'' date: January 2011 - almost a year out of date!

A fresh batch of yeast and we are back with perfect bread again.

Ensure that you are using '''[[Flour#Strong_flour|Strong bread flour]]'''.

Also check that you have not added too much water as a wet loaf never seems to rise properly.

'''Check your yeast is fresh and within the best before date!'''
===Faulty Panasonic SD253 breadmaker - bread does not rise===

After many years (5 or 6?) bread made in this breadmaker would no longer rise properly, we tried new flour and yeast to no avail. After speaking to a friend who had the same breadmaker and was suffering bread rising problems with his Panasonic SD 253, I thought it was time for a replacement ([[Panasonic SD-ZB2502 automatic breadmaker]]. After 4 rising failures with the same recipe on the Panasonic SD253, the first attempt with the [[Panasonic SD-ZB2502 automatic breadmaker|SZ-B2505]] worked perfectly using an the same recipe and the same ingredients.

I'm very mechanically -minded and have worked repairing similar items to this in the past, yet I can't think what could be causing the problem as the unit warms the dough and cooks the bread correctly. I can't imagine that the program / software could change and I've stripped lubricated all the moving parts and they appear to be move freely with plenty of power. However, faulty, it must be.

====Similar problem====
I read your note about your faulty Panasonic where the bread didn't rise. I had a similar problem with another breadmaker because the lid didn't close properly. It was something wrong with the sealing around the lid.
Regards/Olle, Sweden

===Maybe it's the type of yeast you are using?===
Are you using the correct type of yeast? See: [[Allinsons Dried Active Yeast is not suitable for breadmakers]].

====What to do with a poorly risen loaf of bread?====
Don't waste the loaf. Even loaves that don't rise make perfectly good breadcrumbs. Cut the loaf into chunks, drop them into a [[food processor]] fitted with a metal blade and bland them into [[breadcrumbs]]. If the [[breadcrumbs]] are still a little moist, to dry them, spread them out on an oven tray and pop them into an oven for 15 minutes [150° C 300° F / Gas Mk 2 Slow/Low]. Stir them up halfway through.

I've found that with all [[Brown flour|brown]] or [[wholemeal flour]] bread recipes, half a [[vitamin C]] tablet (ascorbic acid) crushed between two tablespoons (about 100 mg) and added to the flour, seems to prevent a heavy, poorly risen loaf. It has an effect on [http://en.wikipedia.org/wiki/Glutathione Glutathione (WIkipedia)] which has an affect on the the elasticity of the dough.


===Recipe review===

'''Store your yeast in the fridge'''

4.7/5 Duff yeast has been the cause of most of my poorly risen loaves [[User:Chef|Jerry, aka Chef]] ([[User talk:Chef|talk]])
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[[Category:Recipes]]
[[Category:Useful information]]
[[Category:Cooking methods]]
[[Category:Bread and baking]]
[[Category:Breadmaker recipes]]
[[Category:Baked or roasted]]
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Bread rising problems - Revision history

Chef at 17:54, 17 April 2024