My bread dough never rises. What am I doing wrong?
I've tried making homemade bread 4 times now and every time the dough just sits there like a flat pancake. I'm using the same recipe from a popular cooking blog. I use active dry yeast, warm water, and I let it sit for an hour. Nothing. The bread comes out dense and heavy. I'm using all-purpose flour. Am I killing the yeast somehow?
1 Answer(s)
You're almost certainly killing the yeast with water that's too hot. This is the #1 bread-making mistake. Here's the fix:
1. Water temperature is EVERYTHING. Yeast dies above 120°F (49°C). \"Warm water\" to your hand might actually be 130°F. Use a thermometer. Aim for 105-110°F (40-43°C). If you don't have a thermometer, the water should feel like a warm baby bottle — warm but not hot.
2. Check your yeast. Open a new packet. Sprinkle it in the warm water with a pinch of sugar. If it doesn't foam up in 10 minutes, your yeast is dead. Buy new yeast and store it in the fridge.
3. Don't over-knead. Knead until smooth (8-10 minutes), not longer. Over-kneading damages the gluten structure.
4. Let it rise in a warm spot. 75-80°F is ideal. If your kitchen is cold, put the dough in the oven with just the light on.
5. Use bread flour, not all-purpose. Bread flour has more gluten and will give you significantly better rise. This alone might solve your problem.