The dough does not rise

Nesya, they didn't define anything, they said everything is in order. The funny thing is that I have your situation one to one. I can advise one thing, watch the bun and make the dough as liquid as possible. Moreover, I constantly add different amounts of liquid in the same recipe, it seems that the flour dries up. For this reason, I stopped betting on the timer, it will not be possible to track the kolobok. It seems to me that the heating is working and the flour is drying up. In Moulinex there was a beautiful bun, elastic, and here you cannot even call it a bun, but the bread is fluffy and tall, and this is the most important thing. Good luck!

[Nesya]

Nesya, and during the kneading did you follow the kolobok? What was the consistency of the dough? This is very likely the problem.

[zine @ ida]

zine @ ida, Rina72 thanks for answers.
I did NOT follow the dough, because I bought the oven not in order to stand over it, but in order to fall asleep there and get ready-made bread with which to feed the children. my youngest hurricane is 1.5 years old, I have no time for standing over the test
The most offensive, they wanted to buy a Kenwood 450, I read on the Internet that they explode. About moulinex - that the bread is not so tasty. Everyone praises Panasonic. And here you are
I tried what they advise here: I made the dough separately, baked it separately. it turned out great. But I want to go back to the "main", and so that you can leave for the night ..... In the end, in what century are we living?

[Nesya]

Nesya
The only thing you are missing now is experience and, most importantly, peace of mind. Believe me, everything is in order with your stove, electronics can be capricious, but this is temporary. Try to understand how the bread maker works, and when this happens, you will bake bread on it blindfolded and make dough without even looking at the scales.

[Nesya]

Nesya, the recipes in the instructions are given for some "standard" flour, recipes on the Internet - for specific ones. Until you decide how much water your flour actually takes, until you check at least the basic recipe, you will not be sure of the result. I also got a stove when the eldest was two and a half years old and the youngest was seven months old. It also seemed that there would be no time to verify the recipes. But I found three minutes to check the batch, to make sure that the bun was formed. When I was convinced that 310 g of water goes to a pound of flour, then it was already possible to work with a delay. Later, I began to buy flour from another manufacturer and of other varieties, again I had to check the water - the flour in different cases took from 270 to 330 g of water.

And believe me, I practically do not bake on a delay or in the "night" mode. When you are with the children and around the house, you can always find time to control the batch.

After all, what century are we living in?

Bread dough is made from a variety of ingredients, including basic flour, water, and yeast.
And there are many outside influences on them - for example, the weather, humidity, dry, the water is not the same, soft and the yeast has changed, and much more ...
In the summer, in the heat, I had a situation when I had to add more than 100% water to the weight of the flour - the flour was so dry and the dough did not want to knead normally.

A bread maker is just a tool for kneading and baking - and you need to watch the quality of the dough! And learn to bring it to automatism in order to determine the quality of the dough by ear. For example, by the sound of work x \ n, I determine how it is mixed and what else to add - flour or water!
When this happens, you will blindly put bread on the night, many do so!

Just like a regular saucepan, it is a tool for cooking borscht, but onions and carrots must be cut and fried by hand and then the sample must be removed for salt and taste ...

Good luck, bake and master your x \ oven

[Admin]

Admin, brava!

Continuing the parallel with the pan. Many of us have got multi-, rice-, quick-, slow cookers here. They make life in the kitchen much easier; many saucepans have automatic modes. But .... the recipe, the ingredients are all our work. The point of the pan is just to give the correct temperature. If we put the food as if it were on pea soup, but do not take into account the quality of the same peas, we can get porridge. And who will be to blame? Is it a saucepan that cooked the way we told her, but we put food in it.

Interestingly, twice my message bounced off where it was not clear. Why did it happen?

So, but I'll write it anyway. I see how everyone loves to teach with super-miracle-advice But! Speech in my post was about the fact that HP absolutely DOES NOT INTERFERE. You can talk about the ingredients when the bread does not rise, bursts, flour remains on the walls, is not baked, falls off, etc. But I got an absolutely unmixed flat hot pancake, which crumbled into flour - throw it into the HP for the second time when it cools down.It happens when I take whole flour or with bran, the bread turns out to be low and harsh - but it turns out! Bread! And pretty tasty, no matter what. And then, in the presence of a spatula and all the ingredients of the recipe, there was not bread, but devils. Several times in a row.
I did as advised, tried other programs, interfered separately, baked separately - everything worked out. Now (t-t-t) everything seems to be normalized, therefore my diagnosis is an electronics failure. So, please, stop writing about what a bad cook I am, who knows nothing about cooking and decides that he bought a kitchen robot that will cut the onion itself and then fry it. I am guided by the possibilities of technology
Many thanks for the practical advice to all and all with the past!

Hello bakers!
This is my first message. We just bought Panas 256, put it on the usual program, nothing happened at the exit - there is flour in the corner, thickness is 3 cm.Today we changed the yeast, tried French bread, it turned out even worse than last time (there are pictures, but I don’t know how to insert them yet ...

[i-dreamy]

i-dreamy, that you wandered into a not quite suitable topic. We have a section Helpful hints and help in baking bread.
Specifically, study UNDERSTANDING BREAD IN HOMEMADE BREADpaying special attention To the kolobok rule

Rina, thanks a lot !!!! I, it turns out, measured the flour incorrectly ((

almost every second person went through this. The main thing is that an error was found and ...
good loaves, delicious bread and the joy of baking

thank you very much))) Today, finally, it turned out truncated))))
just from LG parents, and there the instructions for people like me indicate how many cups are put, and here with a trick)))))))) We will now experiment))))

Good day! I want to comment on what I read in this thread a little, do you mind?

I have long come to this method: I collect all the ingredients (except for the oil in a bucket, put on the "pizza" mode (kneading yeast dough), control the bun, then switch the stove to the main mode, add oil. Start delay up to an hour due to high temperature, so this time is added to the yeast to work.

Good idea! I'll try to put in even less yeast than the recipe! And with this "technology" the dough should turn out to be more "bread" due to three-fold kneading.
On the 6th page of the theme, there is such a beautiful photo! I want to bake the same!

I noticed that after two hours of operation of the oven in the main mode, the dough is now cold, although it was warm before.

I think it was exactly the same ... After the first kneading, the dough came up, and then fell, a "crown" was formed. It is a pity that the damage to the workpiece was revealed after baking, otherwise it would have had time to warm it up. There was some kind of jump in the program, now it is not repeated. I wrote off the glitch for low voltage and electrical interference.
I closely follow the dough: kneading, raising, kneading, raising, mini-kneading (gas release), the last rise before baking.The gingerbread man was normal, but during the mini-kneading, the following happens: a well-fitting dough is at the level of the top of the "crown", the blade begins to rotate and winds the bulk of the dough around itself, from which a slide appears in the center of the bucket with threads of dough stretching to the walls of the form ... When the carbon dioxide is released, the filaments sag and form a "crown". If the heating element does not continue to heat the air, the dough will remain low (at least I always carefully monitor the temperature at the last stage of proofing the pies before the oven).
I hope that today the mountain in the center of the bucket will rise higher, because at the moment (after the last kneading) the bread looks like an Easter cake lying on the bottom of a dough wrapper. This time she armed herself with a temperature sensor and with a running start thrust it into the dough like a needle, it showed + 33 * C on the surface of the dough and + 34 * C in the very center. The patient is alive and on the mend. A friend of mine worked with yeast for several years and said that at + 32 * C he lived the best.

* after 1.5 hours:
Vooot, according to the first recipe from the book (for 400 g of flour), bread was 12.5 cm high (2.5 cm below the edge of the bucket). I noticed that the dimensions of the forms are different for everyone, then this particular bread came out with a size of 13x17x12.5 cm. Help yourself

In the summer, in the heat, I had a situation when I had to add more than 100% water to the weight of the flour - the flour was so dry and the dough did not want to knead normally.

Well, nifiga yourself! I'll take a note. In summer, my house is very humid - even salt gathers in lumps in 2-3 days, but suddenly it dries up ...

By the way, if the bread does not rise, put less salt (400 g of flour 0.5-0.75 from a teaspoonful "spoon" from the HP kit) and do not pour oil at all. These two components slightly interfere with the yeast and flour from forming a dough: salt, in direct contact with the yeast, inhibits them, and the butter envelops the flour proteins and does not allow them to combine into gluten films.
Sugar, on the contrary, try to take more - 2-3 tablespoons of HP, the soft ones will be sweet, but the dough must rise more.

Make a test: put the same ingredients in 2 cups. Pour the first cup into the HP, let it make the Dough. Take it out and bake it the old fashioned way - in the oven. Bake the second cup in HP on the Main program, or make the dough again and switch to the Baking program. Compare results

By the way, if the bread does not rise, put less salt (400 g flour 0.5-0.75 from a small measuring "spoon" from the HP kit) and do not pour oil at all. These two components in large doses interfere with the yeast. You can just try to take more sugar - 2 tablespoons, as far as I understand, it is sugar that is processed into carbon dioxide and alcohol

Now read what the baking technologists write "The main components of bread dough and their effect on the dough" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=38942.0
Water as a dough component https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7208.0
The use of fats in baking https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3414.0
Yes, and if you read the entire section Bread - everything is in the head, oh, how much information is given ...
Butter is necessary (within normal limits) so that the bread is not dry, does not crumble very much, the dough becomes elastic.
You can not put sugar in the dough at all, but without salt the dough will not work, it is she who regulates the yeast, and it is optimal to put them no more than 2% to the flour.

And here, in general, there is a super section, technologists (and what are they !!!) share their experience, theory of bakery https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=22.0

Time will pass and you will bake bread blindly - everything will be worked out automatically, your eyes and hands will do everything for you!

[Sunflower oil in dough - what is its role? I think it gives the dough some elasticity ...]

Now read what bakery technologists write. ... ... * part of the text is missing *
Time will pass and you will bake bread blindly - everything will be worked out automatically, your eyes and hands will do everything for you!

I would like to believe! Thanks for the links, and I have been reading the forum all day without that. About butter and sugar - a year ago I wrote to Luda, whose LiveJournal was repeatedly quoted on this forum. Here are her answers:
Sunflower oil in dough - what is its role? I think it gives the dough some elasticity ...
You are mistaken in thinking that butter makes the dough elastic. On the contrary, it makes the dough less elastic (less stretchable) and more plastic (pliable like clay).The elasticity of the dough depends only on the degree of development of gluten (films of flour proteins) in it, and not on other ingredients in the dough. Since fat molecules envelop flour proteins and prevent them from joining into gluten films, the elasticity of a dough with fat (when there is a lot of fat) is less than a simple dough made of flour and water.

Some recipes do not indicate how much sugar is needed. How can you make dough without sugar if the yeast digests its carbon dioxide and creates pores in the bread due to it?
Sugar-free dough can be made if you follow the recipe exactly. Sugar needed to feed yeast is contained in flour in sufficient quantities by nature (about 1.5% of all carbohydrates in flour are simple sugars). In addition, flour contains the enzyme alpha-amylase and other microorganisms that break down the starch molecules of the flour into simple sugars during dough fermentation. So extra sugar in the bread dough is not necessary. Of course, if sugar is indicated in the recipe, then it is added, because the recipe is like this. But theoretically, and traditionally, sugar is not needed or added to bread dough.

I don’t know for sure about salt, I empirically selected the ratio of 1% salt and 2% sugar by weight of flour. I used to bake the way my grandmother taught, and didn't bother. Now I want to learn how to bake "by the rules".

Help, I don't already know what to do

I can't get Easter cake according to the recipe for the oven. Does not rise and, accordingly, is not completely baked. Surprisingly, they made Easter cake six months ago on the same regime (dietary with raisins), everything was fine. Bread on the same yeast (saf-levure) and on the same flour (makfa) turns out excellent (in the main mode), everything rises and is baked.

What could be my mistake?

Bread maker Panasonic 257

[krylik]

krylik, but can you model a bread machine and a recipe in the studio? Maybe it's just a typo.

[Wasp]

Wasp, the most important thing I forgot to write
Panasonic 257

Recipe:
dry yeast - 2.5 tsp.
flour - 450 g
salt - 0.5 tsp.
eggs - 4 pcs.
sugar - 4 tbsp. l.
vanillin - 1 tsp
butter - 100 g
citrus juice - 50 ml
raisins - full dispenser

Regime - dietary with raisins

I measure everything on the scales, beat the eggs beforehand, put them in the order in which it is written, I just cut the butter into pieces

[krylik]

krylik, I do not see any violations. It's even strange why such a quantity of yeast could not raise the dough after such a long proofing ... But what about the rest of the yeast bread from the same bag? I can only advise (like many on this forum) to check them for "germination". Mix 100g flour + 100g water + 0.5 tsp. yeast and watch how much the mixture bubbles after 30-60-90 minutes. I bake not on saf-levure, but on saf-moment, just yesterday I got an old package (valid until November 2011), bread instead of 12 cm came out barely 8 cm high. And the test mixture doubled only after 3.5 hours. I baked on Makfa a couple of times, I didn't like it, it didn't fit well, and it's a little expensive ...
I see another option with a low voltage in the outlet, but this is unlikely.
Do not worry! Try to buy 1 packet of Saf Moment.

[Wasp]

Wasp, it is strange that with the same yeast and flour on the main mode, the bread is wonderful. Maybe something with the stove, is it possible? more precisely, with the regime? because six months ago they baked according to the same recipe, everything was fine

So, it means the phase of the moon and magnetic storms have nothing to do with it. Is it possible to sit next to the stove and watch what it does? Does dough heating include? There was one time that I looked into mine, and it was cold inside and the dough at room temperature, flat, right before baking! The next time I sat next to the thermometer, sometimes I opened it, measured the temperature: 33-34 degrees. Apparently the stove got scared and was no longer naughty. I did not understand why this happened, the main hypothesis is that the neighbor with the puncher is to blame, who has been drilling the wall all day. The light in the kitchen blinked strongly, and such interference, in theory, could knock down the stove program.

[Wasp]

Wasp, there is a possibility, but somehow we are not experts in this matter, we never really thought about HOW the stove bakes bread for us, how do we know if it turns on the heating or not, because if you open the stove, the temperature there will immediately be different?

After all, if you open the stove, the temperature there will immediately be different?

I'm just learning, too. But it was always interesting for me to dig into the pieces of iron (but so that the guarantees would not be lost). When you poke your nose into the stove, you feel the warmth immediately, especially if the kitchen is +20. It will not cool down instantly. Well, as a last resort, you can grasp the bucket with one hand, and with the other hand for ... well, for example, for an aluminum pan / frying pan on the table (this is so that the heat capacity of the objects is the same). Then change hands - the temperature difference should be visible
Option # 2 - measure the current consumption, the amount of heat allocated for heating, approximately equal to 220 * current consumption * heating duration.

[Wasp]

Wasp, but I just don't want to make the third inedible Easter cake

[krylik]

krylik, in principle, you can look into the stove when mixing - not for long. And your recipe is correct (it’s the same at 255, I sometimes bake it like that) try tomorrow, checking the yeast and so that the juice and salt do not accidentally get on the yeast (sometimes this can happen if the flour is heaped in a bucket, and there is not much -few).

Hello everybody.

Bread maker Panasonic 2501. Age six months. Everything was fine, they baked constantly 2-3 recipes from the manual. Then they didn't use it for a month, they were on vacation. Now, for the third time in a row, the dough does not rise. That is, we start the standard full procedure, baking occurs, and we take out the bread baked, but not risen. We tried all three of their standard recipes, changed the yeast - no change. In addition, there is still flour along the perimeter of the lower edge of the baked bread, and quite a lot - about half a centimeter deep into the loaf.
Tell me, what could be the matter?
Thank you in advance.

how do you measure flour? If you check the scales in grams or not. It happens that flour is not hung correctly, respectively, there is little liquid. Yeast remains under flour and your dough does not rise

We measure the flour with a measuring glass, as before ...

then follow the kneading if necessary help with a spatula

Your glass is the same and the flour is the same, but the time is different, now the laundry dries longer and the flour also has a different moisture content. So draw your own conclusions. Why not buy electronic scales? And during the batch, I would help the stove with a silicone spatula, then there would be no "flour along the perimeter of the bottom edge of the baked bread". Or maybe you don't have a silicone spatula either?

Thank you, we'll try tomorrow, unsubscribe. As for electronic scales, if I understand correctly, they measure exactly the weight, regardless of the moisture content of the flour, and the measuring cup measures, first of all, the volume set by the manufacturer of this measuring cup based on the "reference density" of flour. And this very density (and as a result - weight) can differ significantly depending on the current humidity. Therefore, scales are much more accurate than a glass. Did I understand everything?

[Helpful hints and help in baking bread]

scales measure mass... And with different humidity, you will receive a different amount of flour and water in, say, half a kilogram. Do not be lazy, check the batch at least once. If you have not read "A guide to baking bread in a homemade bread maker", then read it. If you do not know "The Tale of the Kolobok", then study it too.

Both links are in the first post of the topic.

If you are having problems baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Study, please
UNDERSTANDING BREAD IN HOMEMADE BREAD, paying particular attention To the kolobok rule


Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines. There is a section for beginners "The simplest white bread"

Moderator

[kykla26]

kykla26, literally in front of your post is mine with all the necessary (active - click on them and go where you need to) links:
1. Allowance,
2.bun,
3. the simplest wheat bread.

ALL!

Hello)
I am writing for information, suddenly it will be useful to someone. I bought a bread maker in February and baked until August, practically without "punctures", and then it started ... In the beginning, the bread did not rise at all, I changed the yeast to pressed - it rose a little more than the previous one. The second thought - the bread maker broke down, so the next time before "Pastry" I turned it off and put the bucket to a warm radiator for an hour in the hope that the dough would rise ... it didn't rise ... Maybe the yeast is to blame after all, I checked it - excellent ... I got the idea that the bread maker might "overheat" the dough, so I decided to do the whole "process" by hand. Already during the kneading, it became clear that something was wrong with the flour, the dough was somehow "torn", not elastic, although it seemed to rise normally (but this is difficult to assess comparing with a bread maker, because in the first case the time was unlimited program). The pies turned out to be so-so, dryish, and besides, each of them had a completely open seam, which, of course, happens when baking, but what would all the pies have ...
I read on the Internet about the quality of flour, it turned out that if the grain was dried at a higher temperature, then the gluten breaks down and becomes "torn". I decided to conduct an experiment, bought five kilogram bags of flour from different manufacturers, baked bread, changing only the flour, all the other components were the same. As a result, two loaves almost did not rise, two turned out to be lush and almost jumped out of the bucket, one - rose half the usual, and was "conditionally edible."
I came to the conclusion that most likely by August the producers are “finishing” the remnants of the grain of the last harvest and its quality often leaves much to be desired, but this is my personal opinion. I will make a reservation right away that flour was used by well-known companies.
Now I buy flour only in two-kilogram bags, just in case ...

[Sun]

Sun Thank you And I do this: I see that new flour has been brought, I buy 1 bag - I run home, bake, after 4 hours I run back to the store, if the result is excellent

We don't live in a city, so it won't work like that)))
By the way, about the "torn" gluten, here on the forum there is a recipe for bread with mashed potatoes, so it can help in this case, at least that's what they write. I tried it today, bread made from normal flour with the addition of mashed potatoes rose higher than usual, the crumb of the bread is very even and is cut perfectly without crumbs. It will be necessary to try to bake it from the "overwhelming" flour, and suddenly it turns out ...

Potatoes - use for dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71959.0

There are a lot of potato-based bread recipes on the forum, the result is always great
See recipes for wheat yeast breads and select for yourself https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=261.0

Potatoes - use for dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71959.0

There are a lot of potato-based bread recipes on the forum, the result is always great
See recipes for wheat yeast breads and select for yourself https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=261.0

Thanks for the tips)

Hello everyone! Can someone tell me. asked a question in the subject of his bread machine, silence.
The bottom line is as follows. The bread maker was taken about a year ago (LG 1002 CJ). Bread was almost constantly baked from the recipe book "table white" for 500 grams of flour. Yeast "Saf-moment". It turned out to be excellent bread, before baking it went either to the level with a bucket, or was higher by a centimeter.

Bookmark in this order (as recommended in the book):
1. Milk (or water).
2. Sunflower oil.
3. Flour.
4. Yeast.
5. Sugar.
6. Salt.

Recently, the dough is very bad or does not fit at all. Although the ingredients are the same. Flour is like a trusted manufacturer.
Others have tried yeast (for example, Lvov's), but for some reason the effect is the same (I pour 1.5-2 tsp as in the recipe).
A couple of days ago we decided to make bread. Then on the standard program "Russian cook" the bun did not fit at all, the bucket was pulled out and put on the battery (it's a pity to throw it out), covering it. Then after 4 hours the bread still came up.
In the best case, it turns out like this (it does not reach somewhere 3-4 cm to the top):

It's not clear whether the stove is being repaired, or whether I'm doing something wrong ...

[Alex]

Alex, try to change flour.

Alex, try to change the flour.

OK, I'll try another one.

Hello! Maybe someone can use my negative experience in the struggle for raising the dough.
Acquired HP Panasonic. On the first day I baked two wonderful loaves of bread. The next day I threw two cakes in the trash. I checked all the ingredients and their quantity - the order. Yeast ferments in a glass of sweet water, but the dough does not rise. The problem turned out to be my attentiveness. At some stage, I, unintentionally, on the scale pressed the button for the switching measure of weight (this was very easy to do because the button is touch-sensitive, on the surface of the scale) and therefore I added almost half the flour. The dough fermented, but could not rise.
CHECK WEIGHT MEASURES ON YOUR WEIGHT! There should be grams (g).
All good!

An interesting topic :) I read it a couple of years ago, when I myself faced a similar situation - the dough stopped rising. I tried various voiced advice here - it didn't help :) But somehow at work I got into a conversation with a colleague. Her dough also did not rise. In the workshop, they tried (like me at one time) to change the manufacturers of ingredients. And then even so it turned out that the oven does not work in the dough heating mode. When the dough is allowed to stand, a little heating should go any differently in the time allotted for the program, the dough simply may not have time to rise. This is the key!
Knowing this, now I have had the dough rise normally for 1.5 years. That is, the ingredients remained the same, but now lo and behold;) the dough began to rise even with any yeast and flour :)
Everything turned out to be simple - heating is needed while the dough is standing. Therefore, or it is necessary to "take by the throat" of the repair shop and they will fix it (although at first they will always nod at low-quality games, is there some kind of conspiracy?). My colleague was repaired. Or give up on this thing and turn on the canfork in the kitchen. And in idial it is easy to put bread on during cooking, when the kitchen is warm. And the dough will do :)
Yes ... And do not be afraid to lift the lid if necessary - nothing terrible in this non-occurrence;) I will say more, at the end of standing the bread maker itself will scroll the spatula and "drop" the risen dough. And the dough will rise again :)

In short, we create heat during the raising of the dough and everything will be fine!

All good! :)

How to check if the dough is ready for baking? Finished dough temperature

How to create a temperature of 30 degrees at home for proving the dough?