The dough does not rise

You can test the yeast by activation, that is, prepare a dough from 100 grams of water, flour, a pinch of sugar and a pinch of yeast (the consistency of sour cream), good yeast will noticeably raise the dough in half an hour. After all, yeast bought in the store may turn out to be stale.

After all, yeast bought in the store may turn out to be stale.

In Germany, they can't believe it or not

In Germany, they can't believe it or not

I readily believe!

yeast can (if open) deteriorate at home, especially in summer.

yeast can (if open) go bad at home

We sell them in special packaging. Foil inside. If, after opening, fold the edge, it turns out to be completely sealed. I don't think this might be a problem.

Took another flour, other yeast and other salt. I did "Italian" again. I tracked the kolobok.

Something he still seems small to me. Specially measured: the walls are about 9.5 cm, the very center of the upper crust is 13 cm approximately at the notch. Maybe someone measured their "Italian"? Write for comparison, please!

[Kuklinar]

Kuklinar Alas, there is no Italian mode in HP supplied to Russia, so the comparison will not be correct. French from the recipe book sticks out of the bucket, somewhere like that ...

And I have a little over half ...

We examined external causes, these are flour, yeast. You replaced them, so it’s not about them. On the other hand, you cannot be sure of anything, especially when it comes to yeast. Check them for activity, who knows ... Second question, did you sift flour before kneading dough for bread? And yet, try to bake bread on a different program, what will be the result? And - advice, when kneading the dough into bread, add half a grated apple, or a spoonful of apple cider vinegar. Mashed potatoes and broth also have a good effect on the rise, although this, of course, is for an amateur. When you finally make sure that it's not about the products, then it's better to contact the service. Good luck!

[Kuklinar]

Kuklinar Change yeast, use a new, open bag

I bought yeast from a completely different store from a different manufacturer. Did you take the very high-quality flour of the desired grade at 1.5? 1 kg. There can be no such coincidence.

I saw somewhere here that you can check the kneading time by the clock. I'll probably try it. Because a warranty workshop will need strong arguments. You can't sew a word about poorly suited bread to business. Although it seems to me that I will not catch anything in timing. It's probably a matter of temperature or something else.

I checked the working hours by the clock. The time before the start of mixing and the time of mixing are observed with an accuracy of 1 minute.

prepare a dough from 100 grams of water, flour, a pinch of sugar and a pinch of yeast (the consistency of sour cream), good yeast will noticeably raise the dough in half an hour.

Ready to check. Just explain "noticeably" how is it? Just noticeable by eye, or 30 percent? Or even 50? And if possible, in a little more detail how much of something by weight.
Thank you!

Good yeast, and even more so instant yeast, raise the brew almost immediately, you will see it yourself, do not hesitate. If by weight, then approximately 100 grams of water and 80-100 grams of flour, the consistency of thick sour cream. Pour 0.5 teaspoon of yeast into the flour and mix thoroughly and leave at room temperature. You can take less: 50/50 water - flour.
Good luck!

I found out the reason - yeast.
I have had a stove for a long time, there is no guarantee, I was already thinking about a new stove, because the service center is far away, it is easier to buy a new one - I thought like that.
At first, only bread was not raised in the French regime, then in general.The yeast is the same, Voronezh, the flour changed, first of all it sinned for flour, when my stove did not like the most precious flour of the 1st grade, I began to check the temperature regime, to the touch - there is no thermometer - everything is fine. I checked the yeast - the cap rises, but oh-oh-very long. I bought a SAF-moment - I was finally able to eat bread, I already missed it.
I baked with Voronezh yeast for about six months, everything was OK. I opened new packages and bought others, but still the SAF moment is the best. (but their price is 3 times higher than that of Voronezh)

100 grams of water and 80-100 grams of flour, the consistency of thick sour cream. Pre-pour 0.5 teaspoon of yeast into flour

And so he did. It turned out to be something like 150 ml. An hour later it was 190 ml, and after 3 hours 340 ml. Fine?

I put in French. I poured a pack of yeast - 2.5 tsp. It turned out ... bread is 1/3 bucket in height. I don't know what other experiments to do anymore.

[Kuklinar]

Kuklinar Do you happen to have a preservative or antibiotic in the products you use? Try to change not only yeast but also other components! I understand that flour is for 1.5 raccoons ... But maybe it's better cheaper, maybe from a private mill (I heard this is not a problem in Europe)
What a pace. in the room where the HP is installed? is there a draft or air conditioner?

And so he did. It turned out to be something like 150 ml. An hour later it was 190 ml, and after 3 hours 340 ml. Fine?

Yeast is very weak, almost none, judging by your measurements on a measuring cup.
An hour later, if the yeast was fresh, it should have already escaped from the mug.

Yeast is very weak, almost none, judging by your measurements on a measuring cup.
An hour later, if the yeast was fresh, it should have already escaped from the mug.

No, not fresh, but dry. Fine granules, almost powder.

[Kuklinar]

Kuklinar Do you happen to have a preservative or antibiotic in the products you use? Try to change not only yeast but also other components! I understand that flour is for 1.5 raccoons ... But maybe it's better cheaper, maybe from a private mill (I heard this is not a problem in Europe)

So I changed everything. Flour, yeast, and even salt. Now he has returned to his old torment. It is a little cheaper and "Bio", so there should be absolutely nothing "that" in it.

What a pace. in the room where the HP is installed? is there a draft or air conditioner?

It is hot now, in the kitchen 25-28 ° C. There is no air conditioner. Sometimes we open the window in the kitchen and ventilate it well. But it's also 22-29 on the street, so there shouldn't be any big drops. Draft can really somehow influence? Or is it only in winter in cold weather?

I meant dry, but fresh. I can read, there are only dry yeast in bags, 7 and 11 grams each.

I put in French. I poured a pack of yeast - 2.5 tsp.

[Kuklinar]

It is hot now, in the kitchen 25-28 ° C. There is no air conditioner. Sometimes we open the window in the kitchen and ventilate it well. But it's also 22-29 on the street, so there shouldn't be any big drops. Draft can really somehow influence? Or is it only in winter in cold weather?

Kuklinar , yes, many things can affect the rise of the yeast dough: a draft, slamming doors ..., even a bad mood! (I sometimes distribute the dough in the PMM, so that no one gets in the way anywhere). And about "fresh" yeast was meant, it does not matter dry or pressed, the main thing is that the shelf life has not yet passed. Better when fresher. I don’t know how to check the quality of dry yeast (except for the date on the bag), but compressed yeast can be pre-diluted in a small amount of warm water with sugar and put in a warm place for 10-15 minutes. Then shake it up with a spoon and listen with your ear, if it "hisses" like soda, then good. If you add a little flour to this water, then with good yeast a foamed cap will appear. Then you can already add yeast to the flour and be sure that everything will work out.

[Kuklinar]

Kuklinar Try looking for S.I. yeast for sale. Lesaffre 🔗
Why can't you see the country Germany in your profile?
And the members of the forum will quickly advise you to buy raw yeast on the market.
Indicate at least the city.

Thank you all for your willingness to help!
I'm ready to search everything and try everything, but somehow ... methodically. For 20 months I bought yeast almost without looking and the bread turned out to be quite decent. The last 1.5 months, problems began and I tried two types of yeast, which did not fail before, which did not give an effect. I think it is worth, at least temporarily, this version is considered not the most probable.

But the drafts! .. Now the heat, you have to ventilate often. If I put French at 18:00, when the kitchen is hot, and the dough rises after 3 hours, when the temperature in the room, with the window open, or after airing, could drop by 5-7 ° C. If HB changes the temperature inside itself by 4-5 ° C, I think it may well spoil the process. Right?

I meant dry, but fresh.

Yes, I admitted "freshness" in this sense, but still decided to clarify.
The fact that they are fresh is even without question. The question is why they work so poorly? Since you say "none", then I would like to check them somehow.

Made with 2.5 tsp yeast the usual "Normal" white bread for 500 g. He closed the kitchen, did not open the window. The highest point of the top crust is flush with the edge of the bucket.

[Kuklinar]

Kuklinar If I understand correctly, you have Panasonic's HP, and she is not afraid of drafts! I stand near an open window, the door to the room closes only in winter

The fact that they are fresh is even without question. The question is why they work so poorly? Since you say "none", then I would like to check them somehow.

Try to do this: first - the bread maker will knead the dough for bread, second: turn off the oven. The dough will increase in an hour - one and a half to two, or even two and a half to three times. Then turn on the baking for 1 hour - 1 hour 10 minutes. Try to check this way. Good luck!

Try to do this: first - the bread maker will knead the dough for bread, second: turn off the oven. The dough will increase in an hour - one and a half times two, or even two and a half - three times. Then turn on the baking for 1 hour - 1 hour 10 minutes. Try to check this way. Good luck!

But you shouldn't open to see the volume for control? Otherwise, it will fall off and again we will not know anything.
And please tell me what is the purpose of the experiment? Find out if the oven breaks the temperature during proofing?

[Kuklinar]

Kuklinar If I understood correctly, you have Panasonic HP, and she is not afraid of drafts! I stand near an open window, the door to the room closes only in winter

Well, here ... And I thought I found a "malfunction".

[Kuklinar]

Kuklinar Try all the same to exclude drafts, it still strongly depends on the regime, "French" bread is definitely very sensitive and I bake mainly on "Diet". Today I put Darnitsky from Fugaski at the window on the "Main" at night, today they promise + 18 * in the morning + 11 * I'll see what happens, unsubscribe.

But you shouldn't open to see the volume for control? Otherwise, it will fall off and again we will not know anything.
And please tell me what is the purpose of the experiment? Find out if the oven breaks the temperature during proofing?

You can open and watch as much as you like, but only until the start time of baking. Do not open during baking.
The goal is to bake normal bread if yeast permits. You will be able to control the rise time of the dough in the bread maker, open the cotton lid as much as you like and watch the dough. The main thing is not to move the stove or subject it to shaking, so that the dough does not fall off. Draft will not hurt, the only harm from a draft is a light crust, and the bread itself will be high, and fluffy, and baked. IMHO.

[Kuklinar]

Kuklinar Everything turned out as usual, bread for XL size rose above the bucket level ~ 1cm. Fermipan 2in1 yeast 🔗

[Kuklinar]

Kuklinar Everything turned out as usual

Got it, thanks.

You will be able to control the rise time of the dough in the bread maker, open the cotton lid as much as you like and watch the dough.

Then I again do not understand what is the essence of this test.The only difference will be that I see that the bread does not fit well before it is baked?

You will see how quickly the dough has come in time. If, as expected, an hour or a little over an hour, then yeast has nothing to do with it. Even if the yeast is weak, you can still use the dough further (although the proofing will take longer) by turning on the baking program. At the same time, make sure that the yeast is to blame for everything, or, conversely, rehabilitate them.

I also had a sad experience, the bread always turned out to be high and fluffy (I baked on a timer by
proven recipes) and then the moment came when the bread stopped turning out, I thought about yeast, flour, changed, the same result - low and dense bread. Then I decided to control the bun, and so, the flour, which I have always used, turned out to be drier than usual, and it was necessary to add more liquid. I started adding a little more liquid, and again I got great bread. And recently they brought in yeast. I used time-tested yeast, bought for future use, the bread began to rise worse. Empirically, I found out that my yeast bought for the future needs more time for proofing. I look at the time on my stove, and just before baking I turn off the stove for 30 minutes, then turn it on for BAKING for 50 minutes. And also, when I bake off the timer, I always add warm liquid so that the yeast starts working right away.

[galinanka]

galinanka, I had the same story with flour. The flour is cool, but 500 g requires 50-70 ml more liquid than in standard recipes (before that, there was such flour into which I poured 20-30 ml less liquid). And with a longer raising yeast ... I have long come to this method: I collect all the ingredients (except oil) in a bucket, put on the "pizza" mode (kneading yeast dough), control the bun when the bun is formed (it takes minutes 10) I reset the "pizza", switch the stove to the main mode, add oil. The start delay is up to an hour due to the high temperature, so this time is added to the yeast to work. There were no misfires.

Halfway through the recommended yeast test method.
Report:
After the end of the batch
after 30 minutes the volume has not increased
after 60 minutes, the volume increased by about 40%. The bottom of the bucket in one corner is not covered with dough.
after 90 minutes, the volume has increased by about 100% of the initial
after 140 minutes, the volume increased approximately 2.5 - 3 times from the initial one. The top edge is 14 cm below the top of the bucket.
after 200 minutes, the volume increased even more, it's hard to say as a percentage. The top edge is 9 cm below the top of the bucket.
He turned on baking for 55 minutes: +5 from the recommended program.

Rina72, thanks, I'll try it too, first on Pizza.

All the bread is baked. From the moment I checked it before turning on the baking, it did not rise a single cm. No matter how much it became lower by a cm.

In short with the recipe
400 gr flour
1 tsp dry yeast
9 g salt
18 gr. ol. oils
260 g water

the final loaf turned out with walls 7 cm high, and the pointed top at a height of 11 cm.

Look here Amount of flour and other ingredients for making bread of various sizes
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

Wheat bread - BIG BULK. (250 ml cup)

Tap water 1 1/4 cups (300 ml.)
Wheat flour 3 cups (sifted flour about 140-150 grams per cup)
Salt 1 1/2 teaspoon
Sugar (molasses, honey), 2 tablespoons
Butter (butter, vegetable) 1 1/2 tablespoon
Powdered milk 1 1 \ 2 tablespoon
Dry yeast 1 1 \ 2 teaspoon

And also pay attention in the section Kneading and baking on the interaction and influence of raw materials for bread on each other.

Look here Amount of flour and other ingredients

I tried to make Italian bread using the recipe that came with my German typewriter. I did it pretty well for 20 months. I don't think it makes sense to change the proportions of the ingredients.

Made regular white bread the same result - 1/3 of the normal height. What are the arguments to go to the workshop? What parameter is violated? Maybe she keeps the wrong temperature while the dough is coming up?

[Kuklinar]

Kuklinar maybe not enough yeast after all? Did you add sugar? I did not find it in your recipe.

[Kuklinar]

Kuklinar , you should probably just deviate from your "standards" and try ours on the forum - sometimes it helps to understand your mistakes.

All the bread is baked. From the moment I checked it before turning on the baking, it did not rise a single cm. No matter how much it became lower by a cm.

In my opinion, everything is in order with the stove. You write that it did not rise even before baking, but the dough rises even in the refrigerator, if the yeast is good, and at room temperature, and even in summer, and even more so! So all the same yeast is to blame! Have you measured how many cm it is before proofing, and how many cm has it risen before baking? Have you tried to increase the yeast rate by two or even three times? If the yeast is weak (after all, it's summer now), then they put much more of them in the dough.

If the yeast is weak (after all, it's summer now), then they put much more of them in the dough.

Or maybe still feed them with sugar ...

All the bread is baked. From the moment I checked it before turning on the baking, it did not rise a single cm. No matter how much it became lower by a cm.

In short with the recipe
400 gr flour
1 tsp dry yeast
9 grams of salt
18 gr. ol. oils
260 g water

the final loaf turned out with walls 7 cm high, and the pointed top at a height of 11 cm.

Try changing the yeast and salt first.
And analyze what components you have changed recently (bought a new pack of yeast, salt, flour, oil).

[Kuklinar]

All the bread is baked. From the moment I checked it before turning on the baking, it did not rise a single cm. No matter how much it became lower by a cm.
In short with the recipe
400 gr flour
1 tsp dry yeast
9 grams of salt
18 gr. ol. oils
260 g water
the final loaf turned out with walls 7 cm high, and the pointed top at a height of 11 cm.

Kuklinar , I baked bread today according to your recipe. All ingredients are identical, neither subtract nor add anything, everything is exactly as written in your recipe. The gingerbread man was a little steep, but did not add water. There are drafts in the kitchen, so the bread turned out to be light, a few minutes in the oven under the grill and it was browned.



The weight of the bread is 620 grams. Not bad in the cut, fluffy and tasty, but, for my taste, slightly salty.
I put 6 grams for this amount of ingredients. salt. The height of the bread is 12 cm.
The conclusion suggests itself: everything is ok with the stove! but yeast does not interfere with adding another 1/2 tsp. , and even better leaven, home-made, home-grown.
And, finally, I will paste in a few quotes about yeast (somewhere I copied them, I don't remember anymore):

* The optimum temperature for soaking dry yeast is 35C.

* Never dilute dry yeast with cold water. At water temperatures below 21C, yeast cells will lose up to half of their contents during soaking, and this will affect their ability to ferment dough.

* When soaked in water with t-pe 20C, the activity of yeast will decrease by 30-40%. But that's not the worst part. When dry yeast is soaked with cold water, the substance glutathione, which eats away gluten, flows out of the yeast cells into the dough. This leads to the fact that the dough will be sluggish, inelastic (if you roll it into a ball, it will settle into a sluggish pancake-cake).

* When soaked in very cold water (below 5C), dry yeast dies.

* If the dough is kneaded cold (eg baguettes), put the yeast in 1 minute after kneading the dough.

* To prepare the basic recipe for yeast dough, you need:
500 grams of wheat flour
15-42 grams of fresh yeast or 5-10 grams of dry yeast.

* The ratio of dry yeast to fresh yeast is 1 to 3 -5 (i.e., dry yeast is 3-5 times less)