I then did the 2nd through the 5th steps but the clumps stayed and the dough was really wet like pancake batter so I tried adding more flour until I got something like the right consistency. I then covered the dough and put it in a draft free area that was warm for 2. I waited longer but nothing so I had to throw it away. I really wanted to try this recipe again so I would appreciate any insight into what I did wrong.
It may be that your yeast is well past its prime. Method 1. All rights reserved. This image may not be used by other entities without the express written consent of wikiHow, Inc. Turn up the temperature. Yeast loves nothing better than a warm, moist climate to live its yeasty life to the fullest. Fill a baking pan with boiling water, and set it on the lowest rack in your oven. Place the container of dough on the middle rack, and close the oven door and allow the dough to rise.
Alternately, you can boil a cup of water in the microwave, then place the container of dough in the microwave with the water, and close the door. Don't microwave the dough! Some people turn on the oven, and place the dough on top of the stove, covered with a damp towel. The oven keeps the surface of the stove warm, and the damp towel provides the moisture. Add more yeast. If warm and moist isn't activating the yeast you'll know in less than an hour , you can try adding more yeast.
If this fails, you will need to get fresh yeast and try again. Blend in the starter. Knead the active yeast mixture into the dough, then let it rise in a warm, moist place. This can also be an indicator to see if your yeast is not active.
This method makes the yeast very active so when it is added to the dough, it should rise perfectly. If your dough still fails to rise, it will indicate the yeast is not at fault: there is another problem. You can also do this at the beginning of the recipe next time you make a different yeast dough. Knead in more flour. Check whether the dough is sticky to the touch. If so, this is probably under-kneaded dough.
Knead in additional flour until smooth and silky to the touch and dough no longer sticks to your hand. Let rest and rise in a warm wet environment. Repeat if needed. You may need to let the dough rest overnight before shaping and baking. Knead the dough properly. There's an art to kneading. Too little, and you may not distribute the yeast through the dough. The dough will then be too weak to be able to rise. Too much kneading may make the dough so tough that it cannot expand.
The dough should feel smooth and elastic, not tight like a rubber ball, or soft like biscuit dough. Did you make this recipe? Leave a review. Method 2. Find the problem. Consider several of the following points to do some preliminary diagnosis. It may be that a simple correction to the environment can fix the problem with no further effort.
Check the dough and yeast type. Some sourdough cultures are very slow rising and may need several hours to rise. A Make sure the yeast is still within its expiration date. Powdered yeast in packets last a long time, as does storing jars of dry yeast in the freezer.
However, both fresh and dried yeast has a lifespan after which they will function weakly, or not at all. Check the environment. Move too far out of that range, and your yeast will not be happy. Check the flour types. Breads made with cake or all-purpose flour, have low gluten [3] X Research source and protein contents, so your dough may rise—and then collapse. This can also happen if you have a dough that has too high a ratio of water to flour.
Some flours contain antifungal ingredients to prolong shelf life. As yeast is a proud member of the Fungi kingdom, this will most definitely inhibit growth. Organic, additive-free unbleached white bread flour works best for a good loaf of white bread. Heavier flours such as whole wheat, rye and other types of whole-grain flour will result in a heavy loaf that does not rise as much as fine white bread flour.
Let the dough rest. Do not disturb the dough while it is rising, especially if it is a particularly wet dough. Use the proper container. The pan, banneton, or tray you use will make a difference.
Too large, and the dough has nothing to push against when rising, so won't rise upwards. Instead, it will spread and possibly collapse. Check your ingredients.
Some spices, such as cinnamon, are naturally anti-fungal. For sweet fruit buns or cinnamon rolls, you usually want a fast rise, as the cinnamon will eventually kill the yeast off. Some dried fruits also are coated with antifungals as a preservative. Organic dried fruits are expensive but much better for baking. What many bakers do is use standard dried fruit but don't add it till the final proofing.
Ease up on the salt. Salt is a required ingredient for developing the gluten proteins that make for a smooth elastic dough, but too much will kill the yeast. Add only the required amount, and add it to the flour, not the water, at the beginning. If I rolled the dough out, can I still put a damp cloth over the dough and let it rise? What you can try is a twist on our Roasted Apple Bread recipe using the apple portion only.
It's the first 3 ingredients and first 5 steps you'll be using from that recipe. You'll only need a half batch of the apples. You can fold the apples into the brioche during shaping just as it's done in the Roasted Apple Bread recipe. If you're baking rolls with your brioche, making smaller pieces of apple will allow you to get more fruit in each roll. If that's the case, you may want to check on the apples a little earlier during the roasting step since they probably won't take as long.
Happy experimenting! Pati Jinich's Pan de Muerto is soft, sweet, and infused with tradition. View our privacy policy. Recipe in this post. Especially sourdough waffles —oh, my… But brioche? Brioche is my new best friend. Mix till everything is combined… …then beat with the flat beater at medium-high speed for 5 minutes.
Beat for another 5 minutes… …then scrape the dough away from the sides of the bowl. Bring it into the center, like this. Put the covered dough in the fridge… …and let it rise and chill for a minimum of 2 hours. Lightly grease the pans of your choice. Set the pans on a baking sheet, cover, and let rise till puffy, about 90 minutes to 3 hours. Notice how nicely the dough has crowned over the rims of the flower pots.
After 5 minutes — ewww, mess! Next day, here it is. Bring one outside rope over the center rope. That outside rope now becomes the center. Bring the outside rope from the other end over the center… …and repeat. Bake till light gold… …then tent with foil, and continue to bake till the center feels set when you insert a cake tester or toothpick.
Remove from the oven, and after about 5 minutes, turn out of the pan onto a rack to cool. One foot in front of the other… Read, rate, and review please! Tagged: holiday brioche decorating tips braided yeast bread. Filed Under: Recipes. The Author. View all posts by PJ Hamel. Comments I baked the brioche in loaf pans, but did not braid the dough; I just shaped it into loaf shapes and put in the pans. How do I incorporate apple and cinnamon in the loaves? I intend one baking this in a Pullman loaf pan.
I am hoping it will bake in the same time and temperature as the 2 loaves. Any thoughts? Hi Anne! This recipe will fit into a 9" Pullman Loaf Pan , just keep in mind it may not rise all the way to the top of the pan though.
Morgan KAF Reply. Your email address will not be published. About text formats. Lines and paragraphs break automatically. Web page addresses and email addresses turn into links automatically. Email The content of this field is kept private and will not be shown publicly. Blog Recommended Posts. Creative ways to use edible flowers 5 stunning ideas to brighten up your baking. Beigli: the iconic Hungarian celebration bread The story of this sweet yeasted roll. Connect with us.
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