preparing surface for breadmaking

Little_Vics

NOOOOO! Wiki will have failed me if so. I shall check in 10 mins.

This_Year

Little_Vics wrote: »

I've just gone into the kitchen after 1.5 hours to do the second kneading, and it's not risen at all. AT ALL.

I've put the bowl into a baking tray of hot water to see if that helps, but I have a feeling it will be a disaster......

I usually put bread dough in the airing cupboard. I have also put it in the car on an overcast day (it gets surprisingly warm in there!) and on a sunny windowsill.

When our greenhouse is built, I have no doubt I'll pop it in there :rotfl: anywhere that is a warm (not hot) constant temperature.

Cover the bowl with greased clingfilm and a tea towel.

It's a learning experience even if it doesn't always go to plan. Don't give up!

Little_Vics

nope. Fail. So, what can I do with unrisen bread dough?

This_Year

Little_Vics wrote: »

nope. Fail. So, what can I do with unrisen bread dough?

pizza?

Steve059

Too much water in the dough, not enough flour on the worktop.

Try it in the airing cupboard. Mine is also the only place where I have an old 60W filament light bulb, for warmth for bread making.

Your bread will get better. My first loaf (on a baking tray, it was all I had then) looked like a cowpat, but still tasted fine.

Even experienced bakers have loaves which fail just for the hell of it. You can always make bread & butter pudding with the incriminating evidence.

PS. It sounds like you may have murdered the yeast.

Anne_Marie_2

Little_Vics wrote: »

nope. Fail. So, what can I do with unrisen bread dough?

Oh dear. Possibly a problem with the yeast. Is it out of date?

What about making pizza bases, some flat bread or pittas?

Little_Vics

all great suggestions:

1. the yeast is fine
2. I don't have an airing cupboard

I've just read that sometimes it works if you knead a teaspoon of sugar in to feed the yeast. Do you think that's worth a try?

Anne_Marie_2

One other thing which is brilliant for kneading dough, and rolling out pastry is a silicone sheet. I got mine from Lidl's originally and then got a huge one either from ebay or Amazon.
This is the kind of thing I mean.
http://www.amazon.co.uk/RED-SILICON-BAKING-40-5CM-28-5CM/dp/B001CWDC7I/ref=pd_sim_kh_1

Steve059

Little_Vics wrote: »

all great suggestions:

1. the yeast is fine
2. I don't have an airing cupboard

I've just read that sometimes it works if you knead a teaspoon of sugar in to feed the yeast. Do you think that's worth a try?

It's worth a try. What have we got to lose? However, be aware that it may take some time for any surviving yeasts to multiply and start working.

Anne_Marie_2

Little_Vics wrote: »

all great suggestions:

1. the yeast is fine
2. I don't have an airing cupboard

I've just read that sometimes it works if you knead a teaspoon of sugar in to feed the yeast. Do you think that's worth a try?

How long did you actually leave it to rise? It can sometimes take a few hours if the room isn't warm enough.