This situation happened at least once to each hostess: you are going to bake bread or pizza, either pies, or even an Easter cake. You buy the best products – sugar, oil, eggs, you knead dough and after a while you notice that your dough simply doesn't grow. What to undertake in that case?
It is a frequent problem for many house bakers: you put a lot of effort to make good tasty bread, but yours yeast, as ill luck would have it, brings you. Fortunately, it is a problem which can rather easily be solved. Now I will tell why yeast dough doesn't rise and how to force it to become magnificent. So, your actions if dough doesn't rise.
Way first: increase temperature and humidity
Nothing so improves yeast as a warm, damp microclimate – in it they lead the barmy life fully.
If you want your dough well to rise, you have to give to yeast what they want. Fill a deep baking tray with boiled water and establish it on the lowest rack in your oven. Place a bowl with the test on an average rack and close a door. Leave dough in the warm damp environment for some time that it could rise.
Besides, you can weld a water cup in the microwave oven, and then place a bowl with the test in the microwave together with water and close a door (not including the microwave!). Some people make dough on the plate covered with a wet towel. The plate keeps heat, and the damp towel provides moisture. Thus, it is possible to force to grow yeast dough which doesn't rise.
Way second: add still some yeast
If increase in temperature and humidity doesn't work, and yeast isn't activated (you will know it less than in an hour), you can try to add more yeast to dough.
Pay attention that your old yeast brought you therefore don't use them more. Open a new package of the yeast granulated powder, gather a teaspoon and mix with a cup (200 ml) of warm water (about 43 гр. C) and one tablespoon of sugar. Let's stand this mix about 10 minutes, at least 3-4 cm of foam won't rise yet. If it doesn't occur, it is necessary to you kupitboly a fresh yeast and to repeat attempt.
After that add a half of a sponge dough (or all – depending on the number of the test) to a bowl with the test and diligently stir. Even if mix will turn out more liquid, than it is necessary for you, don't pay attention (later you will correct this problem). Install a bowl with the test to the warm damp place and let's it rise well (not less than an hour at a temperature not less than 38 гр. С).
Way third: add to a new sponge dough of flour
Prepare a new sponge dough as it is described above, and add to it flour. A ratio – 60 % of flour and 40 % of liquid (this best ratio for the grain test). Then add active barmy mix to dough, and let it rise in the warm damp place.
How it will rise, can also be an indicator of activity of yeast. This method does yeast very active therefore when the new sponge dough with flour is added to dough, it has to grow perfectly.
If all the same yeast dough doesn't rise, it will indicate that yeast isn't guilty of anything and, apparently, there is other problem.
Way fourth: add to dough it is more than flour
Check dough, whether not sticky it to the touch. If this is so, then probably it because your dough is bad vymeshano. You knead it on a table with additional flour until its consistence doesn't become smooth and silky to the touch, and dough won't stick to hands any more.
Put it "have a rest" and rise in the warm damp environment. Repeat all process if it is necessary. You, perhaps, will need to leave it for the night in heat before pastries.
Way fifth: knead dough properly
Bakers when baking bread apply true art of a razminaniye of the test. If you kneaded it too little, then yeast just badly extended in the test. Therefore such dough will be too weak to rise.
Knead dough not less than 10-15 minutes, however you remember that too long razminaniye can make dough so rigid that it won't be able to rise. Dough has to be smooth and elastic, but not hard as a rubber ball, or soft as fluid dough.
Councils how to prevent bad viability of the test
If your yeast dough doesn't rise, it is quite possible that increase in heat and humidity will help to solve this problem without further efforts. But knowing about a possibility of such problem, try to take some actions in advance.
- Check type of your yeast. Some cultures of ferment very slowly grow, and, perhaps, several hours that dough increased will be required.
- Make sure that at yeast the expiration date didn't expire. It is the best of all to store both a fresh, and yeast powder in the freezer. At the same time both a fresh, and yeast powder has an expiration date, after its termination they will poorly work or to be no good at all.
- Before parting a sponge dough and to knead yeast dough, check temperature and humidity in your kitchen. The ideal microclimate makes about 38 гр. With at high humidity. If your indicators too differ from specified, for yeast it isn't really good. It can become the reason that dough won't grow.
- Check flour type. White flour of general purpose has low indicators of content of gluten and protein so your dough can rise at first, and then fall down. It can also occur if your dough turned out too mobile.
- Some producers put antimycotic components in flour to prolong the term of its validity. As yeast is mushrooms too, these impurity will suppress their growth. Best of all not bleached white grain flour is suitable for baking of good loaf of white loaf organic, without additives. Use of heavier types of flour, for example, from whole wheat, a rye and other types of a whole grain will lead to weighting of loaf, and dough from them rises worse, as well as from white flour of a fine crushing.
- Create ideal rest for the ascending test. Don't disturb dough while it grows, especially, if this especially damp dough.
- Use the correct capacity for the ascending test. In too wide bowl dough has no support to rise up. Instead it will extend in breadth and, perhaps, will fall down. Small buns on a baking sheet have to be placed quite closely to each other too to have a support.
- Check additives which you use. Some spices, such as cinnamon, are naturally antimycotic. For sweet fruit buns or cinnamon buns use fast yeast, otherwise cinnamon, eventually, will kill yeast. Some dried fruits are also covered with anti-fungal additives as preservative. Therefore it is better to take natural organic dried fruits though it and is expensive, but it is much better for pastries. It is the best of all to add dried fruit at the last minute – after final proofing.
- Don't put too much salt in dough. Salt is an obligatory element for development of gluten of proteins which do dough smooth and elastic. But too much salt will kill yeast. Add it right at the beginning and only in necessary quantity, at the same time add to flour, but not to water.