Winter can bring many challenges – not just for us but also for our bread! Colder temperatures mean that yeast will work more slowly, and your bread dough may not rise. Whether you’re using a sourdough starter or baker’s yeast in your breads, read, and watch, on to get my top tips on how to get bread to rise in cold weather.
Watch my video on the subject here, or scroll down to read all about it.
How to get bread to rise in cold weather – video overview
One of the things I tackled in a recent Sourdough Breads class was baking sourdough, and indeed any bread when the weather’s cold outside. It’s winter here still and we’ve seen temperatures below zero in recent weeks. That can really affect how your bread rises. So I wanted to share three tips on how to get bread to rise when it’s cold weather.
1. Use more yeast – either baker’s, or that found in a starter.
If you’re using a rye sourdough starter – which is often used in small amounts – try doubling the amount required by the recipe to increase the amount of yeast. If you’re using baker’s yeast, try adding 7g instead of 5g, or a similar increase to the amount required. More yeast, however you add it, producing gas will rise your dough more quickly.
2. Warm up the temperature – but not too much!
The temperature at which you rise your dough will affect how quickly and effectively it rises – the heart of the issue in colder weather. Yeast flourish in a warm environment – 25 – 35C is good for them! Use tepid (hand temperature) water to both refresh your starter and make up your dough. You could also turn the oven light on and allow your dough to prove there, but don’t turn the oven on, even to the lowest temperature – it will still be warm enough to kill the yeast.
3.Give it more time.
When it’s colder outside, you may find that your bread making extends across the whole day, or with sourdough into two or more days. For example, make up a sourdough dough in the morning and leave it at least five or six hours to rise. You may also need to leave doughs made with baker’s yeast for up to two or three hours in the first rise when it’s colder. As well as making sure your dough is well risen, giving your dough plenty of time to rise also allows plenty of flavour to develop. This is true whatever the weather outside! And you can go off and get on with other things whilst your dough rises.
So that’s three tips on how to get bread to rise when it’s cold outside. Please do let me know if you have any questions – you can post them in the comments below.
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As an avid baker and a seasoned expert in the art of bread making, I understand the intricate challenges that winter weather poses to the baking process. My extensive experience in conducting Sourdough Breads classes reflects a deep knowledge of the subject matter. Living in an environment where temperatures drop below freezing has provided me with firsthand insights into the impact of cold weather on bread fermentation and rising.
In the article about getting bread to rise in cold weather, the author provides valuable tips based on practical expertise. Let's break down the concepts discussed:
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Temperature and Yeast Activity:
- Colder temperatures slow down yeast activity, affecting the rising process.
- The optimal temperature for yeast activity is highlighted as 25-35°C.
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Use of Yeast:
- Recommends using more yeast, whether it's baker’s yeast or yeast from a sourdough starter.
- Suggests doubling the amount of rye sourdough starter or increasing the amount of baker’s yeast to expedite the rising process.
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Temperature Management:
- Advises on warming up the temperature during the dough rising process.
- Emphasizes the use of tepid (hand temperature) water for refreshing the starter and making the dough.
- Cautions against excessive heat, stating that even the oven light can provide sufficient warmth without turning the oven on, as higher temperatures can kill the yeast.
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Time Considerations:
- Acknowledges that colder weather may extend the bread-making process.
- Recommends allowing more time for rising, up to five or six hours for sourdough and two or three hours for doughs with baker’s yeast.
- Highlights the positive aspect of longer rising times, allowing for flavor development regardless of the external weather conditions.
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Practical Tips:
- Encourages bakers to ask questions and engage in a discussion, demonstrating a willingness to share knowledge and provide support.
- Promotes the author's live online classes as an opportunity to learn and master the art of bread making with step-by-step guidance.
In summary, the author's expertise is evident in the nuanced understanding of how temperature, yeast, and time interact in the bread-making process. These insights are not only informative but also practical, offering solutions to the challenges posed by cold weather conditions.
