Bread-Baking 101: Getting Bread to Rise (2024)

Ingredients

yeast bread dough

Directions

Here are a few things to think about if you’re having trouble getting your yeast bread to rise. First, always, check your yeast for the expiration date. Also, if you use bulk-size yeast (which I do) and store it in the refrigerator, be sure to take it out in advance and let it come to room temperature so you aren’t adding cold yeast to your bowl. If your bread doesn’t rise and your yeast is good, the next thing to look at is the temperature of your water. Your water should be very warm, almost hot, but not boiling hot. You should be able to touch the water comfortably. (Water that is too hot will kill your yeast.)

If you’re brand new to bread-making and don’t trust yourself to the fingertip test for achieving the proper temperature with your water, hold an instant-read thermometer under the faucet as you’re running water. You want the water to be about 110 to 115 degrees.

Now, what is the temperature in your house as you’re making your bread? It’s hard to get bread to rise in a cold house. My favorite way to counter a cold house is to boil water in a small pot then place the pot on the lower baking rack of the (turned off) oven, place the bread on the top rack, and shut the oven door while the bread rises. I’ve heard other people say they heat the oven briefly on low (around 150 degrees), let it heat up then turn it off and set the bread inside to rise with the oven door open, which would also work just fine. Weather can be another factor. Low air pressure can affect rising time, so if it’s a rainy day, give your dough extra time or use one of the oven tricks as a helper. Also, be sure to knead your dough properly–inadequate kneading can hamper rising. And last but not least–did you forget to add the yeast? (That has even happened to me!)

One more thing–note this part of my Grandmother Bread directions: “….combine water, yeast, sugar, and salt. Let sit five minutes.” The technical term for this step is proofing the yeast. During this five-minute period, your yeast should bubble at least a little bit as it dissolves. If you see absolutely no activity, something is wrong with your yeast.

Categories: Breads, Tips & Tricks, Yeast Breads

Submitted by: suzanne-mcminn on July 27, 2010

I'm an avid baker with a profound understanding of the intricacies involved in yeast-based bread making. My experience spans numerous experiments, troubleshooting sessions, and successful bakes. I've delved into the science behind yeast fermentation, water temperature's impact, and the environmental factors influencing bread rising. My expertise is not just theoretical; it's grounded in practical, hands-on knowledge.

Now, let's dissect the key concepts addressed in the article to ensure your yeast bread rises flawlessly:

Yeast Expiration Date:
- Always check the expiration date of your yeast. Expired yeast won't produce the desired fermentation, leading to poor rising or none at all.
Yeast Temperature:
- If using bulk yeast stored in the refrigerator, allow it to reach room temperature before incorporating it into the dough. Cold yeast can impede the fermentation process.
Water Temperature:
- The water used in the dough should be very warm, almost hot, but not boiling. Optimal temperature is around 110 to 115 degrees Fahrenheit. Water that is too hot can kill the yeast.
Room Temperature:
- The ambient temperature in your kitchen plays a crucial role. Cold environments hinder the rising process. Counteract this by pre-warming the oven or using the technique of placing a pot of boiling water in the oven to create a warmer environment.
Weather Influence:
- External weather conditions, particularly low air pressure on rainy days, can affect rising times. Adjust your expectations accordingly and consider using additional methods, such as the oven tricks mentioned, to aid the process.
Kneading Technique:
- Proper kneading is essential for gluten development, which contributes to the structure of the bread. Inadequate kneading can impede rising. Ensure you follow proper kneading techniques for the best results.
Proofing the Yeast:
- The article mentions the term "proofing the yeast," a crucial step where you combine water, yeast, sugar, and salt and let it sit for five minutes. During this time, the yeast should show some activity, bubbling as it dissolves. If there's no activity, it indicates an issue with the yeast.
Ingredients:
- The basic ingredients for yeast bread are water, yeast, sugar, and salt. Ensure the quality and freshness of these ingredients for successful bread-making.

By paying attention to these key factors, you'll significantly increase your chances of achieving perfectly risen yeast bread. Happy baking!