Troubleshooting your dough baby.

"Hi Caitlin. I recently took your bread class in Devil's Canyon, San Carlos. I tried making the bread again yesterday. It didn't come out very tall. Any ideas about what I’m doing wrong? Any and all help would be greatly appreciated. Theresa"

Thanks, Theresa

Baking bread can be both rewarding and therapeutic, but it's not uncommon for home bakers to face occasional setbacks. Many encounter frustration when their bread fails to rise as expected, even when using a trusted yeast like Red Star Active Dry Yeast. Let's explore some common reasons why this might happen.

Firstly, the water temperature used to activate active dry yeast is crucial. Unlike instant yeast, which can be mixed directly with dry ingredients, active dry yeast requires proofing in warm water. Water that's too hot can kill the yeast, while water that's too cold won't activate it effectively. To ensure success, aim for water that's between 105°F to 115°F (40°C to 46°C). This temperature range provides the yeast with the right environment to bloom and do its job, helping your bread dough rise adequately.

Another potential culprit is expired yeast. Even with proper storage, active dry yeast can lose its potency over time. Always check the expiration date on the yeast packet and store it in a cool, dry place. If your yeast is past its prime, it may not have the strength to leaven your bread properly, resulting in a flat loaf.

Consider the quality of your kneading and rising process. Properly kneading the dough helps develop gluten, which is crucial for structure and rise. Ensure you knead the dough until it's smooth and elastic. Additionally, give your dough enough time to rise, typically until it doubles in size. Factors like room temperature and humidity can affect rising times, so be patient and allow the dough the necessary time to ferment and develop flavor. Rushing this stage can lead to underwhelming results.

Another common mistake is cutting into a whole-grain loaf too soon before it has completely cooled. (Cooling IS cooking! ) It can be tempting to slice into a freshly baked loaf while it’s still warm, but doing so can lead to a squishy, gummy texture in the center. Whole-grain breads, in particular, need sufficient cooling time for the crumb to set properly. Cutting too early releases steam prematurely, which prevents the bread from fully developing its intended structure. For the best results, let your loaf cool on a wire rack for at least an hour before slicing.

In conclusion, even with a trusted brand like Red Star Active Dry Yeast, there are still crucial factors to consider to ensure your bread rises successfully. Pay attention to water temperature, yeast expiration dates, and the quality of your kneading and rising processes. By addressing these elements, you'll increase your chances of creating a beautifully risen loaf of homemade bread.