For those who like baking, making all kinds of bread is a pleasure, but novices often have problems with the bread rising when making bread. As everyone knows Many pastas need to be fermented first during the production process, and the same goes for bread. Generally, if the bread cannot rise, you can add some yeast. If this kind of yeast cannot rise, try another kind.

What should I do if the bread cannot rise?

The first is to choose yeast. Search high-activity dry yeast on Baidu, and the dazzling array of yeast brands is dazzling. When making toast, the yeast you choose must be highly active dry yeast. Fresh yeast is more difficult to operate than dry yeast and is not recommended for novices.

In fact, do not open the bread lid at will during the fermentation process. This avoids the trouble of lowering the fermentation temperature due to frequent opening of the lid, thereby affecting fermentation.

You can cover the bread barrel with a plastic wrap during fermentation. Under sealed conditions, yeast fermentation is more complete.

Knead the noodles with warm water. Especially in cold winter or autumn, yeast ferments slowly when the temperature is low. Mixing dough with warm water can increase yeast activity.

Dissolve the yeast with warm water before adding it. It is not recommended to try this step because it is difficult to control. Dissolving the yeast can revive the yeast first and increase its activity.

Prolong fermentation time. The recipes are not copied exactly. Sometimes due to the influence of fermentation temperature and humidity, even with the same bread machine, the same yeast brand, and the same fermentation time, the fermentation effects in different places will not be exactly the same. Normally, it is ideal to ferment 2-2.5 times the size. We can extend the fermentation appropriately to achieve the effect.

Making bread requires two fermentations, and we will always see requirements for the conditions for the two fermentations in the recipe. The first fermentation generally requires a temperature of 28-32°C, which is easy to handle. Usually fermentation is done at room temperature. Even if the temperature is not reached, it can be solved by extending the fermentation time. Moreover, the dough is not shaped at this time and can be directly covered with plastic wrap. Or cover the dough with a damp cloth to create enough humidity.

During the second fermentation, the dough has generally been shaped and placed on the baking sheet. At this time, place the baking sheet in the middle or upper rack of the oven, put a plate of hot water on the bottom of the oven, and close the oven door. The oven has a certain sealing effect, and the hot water plate at the bottom will continue to emit water vapor, creating sufficient temperature and humidity inside the oven.

A few points to note are:

1. The temperature and humidity meter is a good helper. Put it into the oven together, and you can use it to know in time whether the temperature and humidity in the oven meet the requirements, and flexibly adjust the temperature and amount of hot water we put in.

2. If your oven has a low-temperature fermentation function, you can use this function to maintain a constant temperature in the oven. If not, you may need to replace the hot water in the oven with a new pan after it cools.

3. This is a fermentation method suitable for home use. Because of this, it cannot control the accurate temperature and humidity like a professional fermentation box. We only need to ensure that the temperature and humidity are within a rough range. We do not need to require that it must be able to accurately meet the requirements of the formula.