Add your favourite recipes

Dough - Flour / Sugar and Yeast - Mix Does Not Rise

This is the place to ask other users for cookery advice, ingredient info and technique tips. You are very welcome to pass on your favourite recipes, but please bear in mind that, with over 1,200 recipes on the site, it might be worth seeing if Delia has something similar.

Page : 1

By RescueFiascoBake 19 May 2012 18:45	Dough - Flour / Sugar and Yeast - Mix Does Not Rise Hello I am seeking help to bake Selkirk Bannock.... but met with problems making the dough. I posted my baking attempts here: http://bakingmad.com/community/post/3460/"p3460 ** See Edit note at end of this post regarding the above url address. Then thought I'd check a book I have which brought me here It's a copy of Dialia Smith's Illustrated Cookery Course 1991 H/B ISBN 0 563 2145 6 I read pages 35 to 43 which discusses Bread and Yeast to work out what I'm doing wrong. When I purchased the Yeast.... I opened a can of worms....in my beginner lack-ability!! Selkirk Bannock Recipe's seem to just say "Add Yeast" But it doesn't seem to be that simple. What might I be overlooking. Any help would be much appreciated. Thanks RescueFiascoBake Edit The last number part of the url above translates the Hash symbol as Inverted commas ....it should read...in symbols at the end Hashp3460 Reply Quote
By Kayb 19 May 2012 19:00	Dough making Oh dear, Fiasco, you do seem to have got yourself in a pickle. You need strong plain flour, which is a flour specifically for breadmaking. If you use fresh yeast use double the weight of dried and it helps to cream it with a teaspoon or so of sugar and lukewarm water before you add it to the flour. You need a lot of elbow power to knead the dough - or alternately use the dough hook on your machine for about 5 minutes. Then you must have patience to let it rise. Cover the bowl with oiled clingfilm and put it in a warm place (an airing cupboard is good) until it has doubled in size, punch it down and do the same thing again, in a mould if you are using one. When it has risen pop it in a hot oven to bake. The best of luck, and I'm sure there are many other forumers who can help you better than I. Karen Reply Quote
By RescueFiascoBake 19 May 2012 19:33	Dough - Flour / Sugar and Yeast - Mix Does Not Rise Hello Karen Thanks for the reply I can't believe the Fiasco I've made in the forum. I kept clicking the back button to edit my post. It would take me! I've had three attempts of making the dough. All unsuccessful. I've added luke warm water to 7g of yeast mixed that with the melted butter / lard and warmed milk the mixed solution to the flour sugar mix and kneaded .... it's supposed to take 45 mins to rise... I waited hours.... nothing. I've read your explanation but don't really understand what I did differently to what your explaining... if you know what I mean. Thanks again for the quick and friendly reply. Reply Quote
By queen of puds 19 May 2012 20:10	Dough problems If you are using dried yeast, I think I would start by checking what the packet of yeast says. There are 2 kinds of dried yeast, fast action & ordinary. For fresh yeast, as Karen says, you first want to cream it in a small bowl with the sugar using the back of a teaspoon and then add the warm water & the other stuff. Make sure any liquid isn't scalding (it only needs to be blood temperature), or it will kill the yeast. For ordinary dried yeast, do exactly what it says on the pack (I can't remember because it is so long since I've used that kind). For fast action dried yeast, you must add the yeast to the flour/dry ingredients & mix them together (i.e. keep it dry) before then adding the warm liquid all in one go to the dried stuff. Then knead & prove as normal. Hope that makes sense. Good luck! Reply Quote
By RescueFiascoBake 20 May 2012 00:52	Dough Flour / Sugar and Yeast - Mix Does Not Rise Hello Queen of Puds Thanks for the reply and explanation. I've tried what you describe when mixing the yeast. That's why I am confused. Although the mix didn't rise I stuck it in the oven just to get a feel for the full process. All I need to get to grips with now is why the dough did not rise even when I followed the same method exactly that you describe. If you copy and paste the link below into the address bar you will see the result. Also The milk/ sugar solution used to glaze the Selkirk Bannoch just turned to black as if burnt. The recipe explained glaze for 10 mins at end of the baking period. See picture here: http://snapmylife.com/photos/1922159?page=1 Reply Quote
By queen of puds 20 May 2012 12:26	Your bread I can see what you mean, although there is some evidence of rise in the loaf. Did it taste ok? The bag of flour pictured is ordinary plain flour & I would use strong plain instead (i.e. bread flour, as Karen says). The dark crust tends to suggest it was in too long and/or the oven temp was too hot. With any baking you can't follow the baking part slavishly, because ovens vary so much (unless you have an oven thermometer so you know the temp is ok) - you'd have to keep an eye on things once you've added the glaze & in this case I would have taken it out sooner - but also, if you make a glaze with sugar dissolved in milk & brush it on the loaf after the bread is cooked & coloured to a light golden brown, then you would get the same effect -i.e. you don't need to bake it on. I might have one last go & use a bread flour, if everything else seems to be in order & see how that goes? Reply Quote
By RescueFiascoBake 20 May 2012 17:00	My Selkirk Bannock Fruit Load Hello Queen of Puds Thanks for the advise. I'll get some Strong Flour and I think I'll get a thermometer just to see how accurate the oven is. I take your point with respect to more monitoring during the baking period. I stuck rigidly to the recipe times. 180 centigrade electric oven, 1hr, then skewer test to see if wet inside, 20 minutes, Glaze 10 minutes using my mobile count down timer. You asked did it taste okay. Not really is was stiff sponge like inside with fired clay external protection. A robin, sparrow, starling, 3 pigeons, a couple of seagulls and a jackdaw eat it all in a few minutes. I haven't seen them since! :) Reply Quote
By Kayb 20 May 2012 18:48	Dough Hi Fiasco, just had another thought that might help with the dough. Remembering that yeast is a living organism and likes a little warmth (like us), years ago I had a recipe for Scots Bap loaf and it was recommended to put the flour in a warm oven just to take the chill off of it. Then make a well in the flour and salt mix and pour in your liquid yeast mix, cover it with a layer of flour and leave it for a while; you should get a frothy topping on the flour (this is called 'the sponge break through'), it shows that the yeast is alive and kicking - then mix your liquid into the flour, and carry on as before. Hope this helps. Karen Reply Quote
By RescueFiascoBake 22 May 2012 06:12	Selkirk Bannock (Barnbrack) Near Success Hello I thought I'd follow up with my progress. Here's a link to a picture of the outcome. Copy and paste it in the address bar. http://snapmylife.com/photos/1924499?page=1 I also posted more questions over a baking mad. I'd paste them here but I need to get some ZZZzzzzzzzzzzzzz. Any suggestion with respect to the question would be much appreciated. http://bakingmad.com/community/post/3475/"p3475 Thanks Dermot Reply Quote
By RescueFiascoBake 22 May 2012 06:18	Selkirk Bannock (Barnbrack) Near Success Remember to put the Hash symbol into the link url for it to work. http://bakingmad.com/community/post/3475/"p3475 The last number should read: ............/hash symbol p3475 :) Reply Quote