unrisen bread?

hotcookie101

I made overnight bread last night, from the baker brothers book. It only used 2g of dry yeast, and it hasn't worked very well.... (it has been in a warm place (on top of a radiator) all day, and is barely risen )

Now I think my water was too cold, so the yeast never activated at all before I put in fridge, but wondering if you have any ideas to use the dough up. Its got a little butter sugar and salt in it too. Do you think I could roll it out, spread with some sugar, cinnamon and sultanas and make chelsea bun type things?

Thanks

SailorSam

I normally put about 7gm of yeast in my Panny.

hotcookie101

Yes, and I would usually use about 5-7g. However, this recipe is all about a slow rise, and using a very small amount of yeast (its not a breadmaker recipe-I don't have one-gave it away, as the bread didn't agree with me) But obviously it went wrong somewhere, so I am looking for ways to salvage the dough, or just have a very squat loaf!

peachyprice

That doesn't seem like much yeast, I use 7g too to 500g of flour and 300ml of water. Was it a fancy bread? And does the recipe use the same yeast?

I don't see why you couldn't try buns, or use it for pizza base.

Swan_2

I'd say you're right & it was too cold before you set it to rise

I've read the recipe & can see the reasoning behind using such a small amount of yeast

the yeast won't be dead, just dormant, can you warm it up? try 15 seconds in the microwave, reknead, & if the dough still feels cold give it another 15 & see if that gets it rising

if it does revive, use it for one of the things you suggested earlier or make a conventional loaf & have a go at the overnight loaf another time

hotcookie101

Yes, it is a very small amount of yeast, the recipe stems from when the original bakery was set up, yeast was very expensive so the baker had an overnight recipe to minimise the use of yeast. Its 2g of dried yeast (not fast action stuff) or 4g of dried.
It has actually now started to rise-it almost at the top of the loaf tin now, so I will just bake it as usual-I think, depending on flavour, if I make it again, I will just leave it in the unheated kitchen overnight, rather than in the fridge, as I think the milk/water combo was too cold, and then 5 degrees-it has taken all day to rise, rather than just the 1-3 hours stated in recipe!

Swan_2

hotcookie101 wrote: »

Yes, it is a very small amount of yeast, the recipe stems from when the original bakery was set up, yeast was very expensive so the baker had an overnight recipe to minimise the use of yeast. Its 2g of dried yeast (not fast action stuff) or 4g of dried.
It has actually now started to rise-it almost at the top of the loaf tin now, so I will just bake it as usual-I think, depending on flavour, if I make it again, I will just leave it in the unheated kitchen overnight, rather than in the fridge, as I think the milk/water combo was too cold, and then 5 degrees-it has taken all day to rise, rather than just the 1-3 hours stated in recipe!

sounds like you've got the measure of it now, hope your loaf turns out well

for cold rising to be successful, the dough has to be nice & warm to start with & that'll be particularly important with the small amount of yeast

I got caught out myself the other day with cheese rolls that have never failed in the past, but the dough sulked all day because of the cold (no central heating here) I baked it in the end, but the results were nowhere near as good as usual

Turkishdreamer

Would be interested to know how it turns out eventually, as would like to have a go at it myself.

I am assuming it is white loaf, as again I have noticed that if I make brown bread it always takes twice or three times as long to rise.

Good luck.

hotcookie101

Swan wrote: »

sounds like you've got the measure of it now, hope your loaf turns out well

for cold rising to be successful, the dough has to be nice & warm to start with & that'll be particularly important with the small amount of yeast

I got caught out myself the other day with cheese rolls that have never failed in the past, but the dough sulked all day because of the cold (no central heating here) I baked it in the end, but the results were nowhere near as good as usual

Yeah, I'm giving it another half hour on top of the radiator, then will bake it. Fingers crossed Recipe does say cool water, and doesn't specify warmed milk, but think next time will add hot water to the milk, then add the yeast and leave it for a bit before mixing. I have never used the dried active yeast before-only the quick stuff, but they recommend not using it, as it is too quick...
Planning on the spelt loaf next, and maybe waking up my sourdough (currently frozen) oops, I now see the diet failure ahead

Swan_2

hotcookie101 wrote: »

Yeah, I'm giving it another half hour on top of the radiator, then will bake it. Fingers crossed Recipe does say cool water, and doesn't specify warmed milk, but think next time will add hot water to the milk, then add the yeast and leave it for a bit before mixing. I have never used the dried active yeast before-only the quick stuff, but they recommend not using it, as it is too quick...
Planning on the spelt loaf next, and maybe waking up my sourdough (currently frozen) oops, I now see the diet failure ahead

oops on my part, you sound like quite an experienced breadmaker, I wasn't talking down to you, just trying to help

keep us posted how it goes

hotcookie101

Swan wrote: »

oops on my part, you sound like quite an experienced breadmaker, I wasn't talking down to you, just trying to help

keep us posted how it goes

Ah, I'm not an experienced breadmaker, more an experienced bread eater :rotfl:

I didn't think you were talking down to me-don't worry, and your comments made total sense. I think the recipe was a little misleading. (although I suppose the dough probably had about 13 hours in fridge, not 8) I also had to add extra water as it was very dry...

It's out of the oven, and looks pretty good, although it only rose about 1cm above the top of the tin. It has a VERY brown crust though, almost caramelised, I don't normally add sugar to my bread, but I think it is needed for this one, as there is so little yeast.

Looking forward to trying it tomorrow