HM Bread - didn't rise at all - what can I do?

afterglow_2

without the sugar, and salt nothing to activate the yeast,
have just made a loaf myself using wholemeal flour and dark brown sugar, sea salt and yoghurt to activate the yeast, came out perfect and is a healthy alternative!
roll the dough thin and use for pizza or dry fry in a heavy pan for flatbread.

andygb

I know there is a home baked bread thread, but I couldn't find it, so here goes.
Just lately my home baked bread has been going flat, and it is ever since I have stopped buying packet yeast (little sachets from Hovis or Allinson), and started using the small round container stuff - Easybake I think.
I use 700g strong flour
400 ml warm water
1 tsp salt
2 tsp sugar
drizzle olive oil

I activate the yeast in the water, with the sugar added, for 20 minutes in a warm place.
I put the flour in a large bowl and mix in the salt and olive oil.
I then add the activated yeast mixture, stir well, then turn out and knead for ten minutes, until the mixture is nice and stretchy and pliable but not sticky.
I then put it in a large cling film covered bowl in a warm place for a few hours to rise (and rise it does).
I then knock it back again, and shape into two loaf portions, and put on covered baking trays to rise again (in a warm place).
However, this is where it is going wrong.
I am never quite sure when to put them in the oven, and I think that I am leaving them too long, and they then collapse under their own weight.
The only problem is, that when I cook them too early, the bread turns out very stodgy, and I prefer it lighter, with an open cellular structure.
Would I be better off making a starter mix of yeast, water and flour and leaving it overnight, or does everyone go through this at some time with their home bread making?

Andy
Manufacturer (patent pending), of the World famous "Flying saucer" bread.

Triker

Simple answer seems to be to go back to the little sachets of yeast.:D

CCP

I don't know if it's the same for handmade bread, but I know my breadmaker bread tends to do this if I put too much yeast in it. You could try cutting back just a bit (1/4 tsp or less) on the quantity of yeast, and seeing if that helps.

If not, I'd go with Triker's suggestion and stick to what works!

andygb

Thanks folks, I will use up this container of yeast granules and go back to the tried and tested method (though even that has gone wrong sometimes).
I may just try the starter dough method, to see if it works, or maybe changes the texture, and I will also have to try to make baguettes, which should not suffer from deflation problems.
Oh well, it is all about experimenting, and the bread still tastes good!

Butterfly_Brain

The granules are only for when you make bread by hand, you have to activate it first in warm water and sugar and leave for 15 mins before adding to the flour.
And is slow acting which means a long prove which a breadmaker doesn't do.
The sachets are fast acting and are meant for use in the breadmaker.

Butterfly_Brain

Could be you are using too much yeast try cutting it back a bit

andygb

I always hand bake - free form not in tins, and I was getting good results from the sachets (most of the time).
I will try cutting back on the yeast.

zippychick

Hi andygb

Now you have a few ideas, I'll add your thread to the one about flat home made bread, so we can keep the suggestions together. Hope it works out:)

Zip

andygb

OK, good news, I have baked some more bread today, and substituted 1 sachet of instant yeast instead of the other stuff, and the bread has risen nicely. It only took a couple of hours next to a warm radiator for the first proving.
Can't wait to try it now, it smells lovely, and has a nice dark brown crust.
Yummy!