Been trying to make some bread rolls but it isn't quite going to plan. I mixed 1lb of flour with a tsp salt, sugar and quick action yeast, also 1 tbsp oil, then added water and mixed till I got a wet-ish dough. I left it to prove for a couple of hours in a warm place, and it rose slightly, but didn't double in size. I then cut the dough into equal sizes, kneaded and made into rolls. When they came out of the oven they were the same size as they went in and if I dropped one, it would probably fall through the floor!
Can anyone suggest what I'm doing wrong? I want a nice, light fluffy inside, with maybe a crust outside, but my dough has other ideas.
Been trying to make some bread rolls but it isn't quite going to plan. I mixed 1lb of flour with a tsp salt, sugar and quick action yeast, also 1 tbsp oil, then added water and mixed till I got a wet-ish dough. I left it to prove for a couple of hours in a warm place, and it rose slightly, but didn't double in size. I then cut the dough into equal sizes, kneaded and made into rolls. When they came out of the oven they were the same size as they went in and if I dropped one, it would probably fall through the floor!
Can anyone suggest what I'm doing wrong? I want a nice, light fluffy inside, with maybe a crust outside, but my dough has other ideas.
Any help appreciated,
Thanks for reading, Bob
Bob, did your yeast come into contact with the salt before it was mixed into the dough? If so that would be one problem. It also sounds like you might not have used enough yeast sine the dough didn't double or your yeast was dead. Try again with fresh yeast and see what happens. Make sure you keep the rolls covered with a damp towel while they are rising.
Been trying to make some bread rolls but it isn't quite going to plan. I mixed 1lb of flour with a tsp salt, sugar and quick action yeast, also 1 tbsp oil, then added water and mixed till I got a wet-ish dough. I left it to prove for a couple of hours in a warm place, and it rose slightly, but didn't double in size. I then cut the dough into equal sizes, kneaded and made into rolls. When they came out of the oven they were the same size as they went in and if I dropped one, it would probably fall through the floor!
Can anyone suggest what I'm doing wrong? I want a nice, light fluffy inside, with maybe a crust outside, but my dough has other ideas.
Any help appreciated,
Thanks for reading, Bob
Bob, did your yeast come into contact with the salt before it was mixed into the dough? If so that would be one problem. It also sounds like you might not have used enough yeast sine the dough didn't double or your yeast was dead. Try again with fresh yeast and see what happens. Make sure you keep the rolls covered with a damp towel while they are rising.
Hi Patches, Thanks for your prompt reply. I made a special effort to keep the yeast separate from the salt before mixing, as someone had mentioned this to me previously. The yeast has been in an opened but folded over and sealed packet for a few months. I used about a tsp, is this enough, and would it still be active after this time?
Thanks again, I'll open some fresh yeast and try again. Incidentally, is the fast action yeast suitable for hand made bread? the packet says suitable for all bread makers.
"Bob" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Hi All,
Been trying to make some bread rolls but it isn't quite going to plan. I mixed 1lb of flour with a tsp salt, sugar and quick action yeast, also 1 tbsp oil, then added water and mixed till I got a wet-ish dough. I left it to prove for a couple of hours in a warm place, and it rose slightly, but didn't double in size. I then cut the dough into equal sizes, kneaded and made into rolls. When they came out of the oven they were the same size as they went in and if I dropped one, it would probably fall through the floor!
Can anyone suggest what I'm doing wrong? I want a nice, light fluffy inside, with maybe a crust outside, but my dough has other ideas.
Any help appreciated,
Thanks for reading, Bob
You might try asking in alt.bread.recipes. They are great help.
"Bob" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
~patches~ said:
Bob wrote:
snip The yeast has been in an opened but folded over and
Quoted message said:
sealed packet for a few months. I used about a tsp, is this enough, and would it still be active after this time?
Thanks again, I'll open some fresh yeast and try again. Incidentally, is the fast action yeast suitable for hand made bread? the packet says suitable for all bread makers.
Best Regards, Bob
If you are going to use the individual packets of yeast, I would suggest buying it just before you make bread. I have never found the packets to be reliable--I think they may be treated badly at the store. Definitely never attempt to use the remains of an already open packet--open a new one. If you only make bread once or twice a year, the packets may be the most economical for you. If you bake more often, I would recommend getting a jar of yeast and always keep it in the freezer. You can use the yeast directly from the freezer, there is no need to bring to room temperature. Yeast kept in the freezer in a jar can last a year or more. Janet
Use the packets unless you're gonna bake a whole lot of bread. NEVER save an opened packet. Use a whole packet -- not a teaspoon. Unless your grocer stores the yeast packets on the pizza oven packets are as good or better than any other kind for the occasional baker. Fleischmann's is as good as any other brand available in most grocery stores. Store the packets in the freezer and bake more bread if you have a problem with them getting too old.
Fred
"Bob" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
~patches~ said:
Bob said:
Hi All,
Been trying to make some bread rolls but it isn't quite going to plan. I mixed 1lb of flour with a tsp salt, sugar and quick action yeast, also 1 tbsp oil, then added water and mixed till I got a wet-ish dough. I left it to prove for a couple of hours in a warm place, and it rose slightly, but didn't double in size. I then cut the dough into equal sizes, kneaded and made into rolls. When they came out of the oven they were the same size as they went in and if I dropped one, it would probably fall through the floor!
Can anyone suggest what I'm doing wrong? I want a nice, light fluffy inside, with maybe a crust outside, but my dough has other ideas.
Any help appreciated,
Thanks for reading, Bob
Bob, did your yeast come into contact with the salt before it was mixed into the dough? If so that would be one problem. It also sounds like you might not have used enough yeast sine the dough didn't double or your yeast was dead. Try again with fresh yeast and see what happens. Make sure you keep the rolls covered with a damp towel while they are rising.
Hi Patches, Thanks for your prompt reply. I made a special effort to keep the yeast separate from the salt before mixing, as someone had mentioned this to me previously. The yeast has been in an opened but folded over and sealed packet for a few months. I used about a tsp, is this enough, and would it still be active after this time?
Thanks again, I'll open some fresh yeast and try again. Incidentally, is the fast action yeast suitable for hand made bread? the packet says suitable for all bread makers.
Wow, thanks for the nice guide Fred, I'll give it another shot. For your info, I had kneaded the bread before proofing (I forgot to mention in the OP!) However, I think I only did about 5 or 6 mins before I got bored! If it needs longer, I'll knead longer 🙂
Been trying to make some bread rolls but it isn't quite going to plan. I mixed 1lb of flour with a tsp salt, sugar and quick action yeast, also 1 tbsp oil, then added water and mixed till I got a wet-ish dough. I left it to prove for a couple of hours in a warm place, and it rose slightly, but didn't double in size. I then cut the dough into equal sizes, kneaded and made into rolls. When they came out of the oven they were the same size as they went in and if I dropped one, it would probably fall through the floor!
Can anyone suggest what I'm doing wrong? I want a nice, light fluffy inside, with maybe a crust outside, but my dough has other ideas.
Any help appreciated,
Thanks for reading, Bob
Bob, did your yeast come into contact with the salt before it was mixed into the dough? If so that would be one problem. It also sounds like you might not have used enough yeast sine the dough didn't double or your yeast was dead. Try again with fresh yeast and see what happens. Make sure you keep the rolls covered with a damp towel while they are rising.
Hi Patches, Thanks for your prompt reply. I made a special effort to keep the yeast separate from the salt before mixing, as someone had mentioned this to me previously. The yeast has been in an opened but folded over and sealed packet for a few months. I used about a tsp, is this enough, and would it still be active after this time?
A few months may have rendered the yeast inactive. Next time store any opened yeast in the freezer to keep it fresh.
Quoted message said:
Thanks again, I'll open some fresh yeast and try again. Incidentally, is the fast action yeast suitable for hand made bread? the packet says suitable for all bread makers.
This is an ongoing debate. Instant yeast is recommended for breadmaker *but* only if you intend to bake the bread in the breadmaker. If using the breadmaker on the dough only setting you could get away with regular granulated yeast. That's the kind where you pour it into a sweetened water to become active. I use both methods depending on my recipe. You can get block yeast but I have no real experience with it. My sourdough comes from natural yeast. This is kind of a trial & error thing but when you finally get a good sourdough starter it is best to freeze or dry it to keep a steady supply and innoculate new starter.
"Bob" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
~patches~ said:
Bob wrote:
snip The yeast has been in an opened but folded over and
Quoted message said:
sealed packet for a few months. I used about a tsp, is this enough, and would it still be active after this time?
Thanks again, I'll open some fresh yeast and try again. Incidentally, is the fast action yeast suitable for hand made bread? the packet says suitable for all bread makers.
Best Regards, Bob
If you are going to use the individual packets of yeast, I would suggest buying it just before you make bread. I have never found the packets to be reliable--I think they may be treated badly at the store. Definitely never attempt to use the remains of an already open packet--open a new one. If you only make bread once or twice a year, the packets may be the most economical for you. If you bake more often, I would recommend getting a jar of yeast and always keep it in the freezer. You can use the yeast directly from the freezer, there is no need to bring to room temperature. Yeast kept in the freezer in a jar can last a year or more. Janet
For serious breadmakers you can get 2 lb of yeast at Sam's Club for $3. Stored in the freezer is lasts a long time.
"~patches~" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Quoted message said:
~patches~ wrote:
snip
Quoted message said:
This is an ongoing debate. Instant yeast is recommended for breadmaker *but* only if you intend to bake the bread in the breadmaker. If using the breadmaker on the dough only setting you could get away with regular granulated yeast. That's the kind where you pour it into a sweetened water to become active. I use both methods depending on my recipe. You can get block yeast but I have no real experience with it. My sourdough comes from natural yeast. This is kind of a trial & error thing but when you finally get a good sourdough starter it is best to freeze or dry it to keep a steady supply and innoculate new starter.
Current bread books very often use instant yeast exclusively--it's not just for bread machines anymore. Unless you believe that you have seriously mishandled your yeast storage, it is not desirable to hydrate the yeast in sweetened water. The sweetened water was used years ago to determine if the yeast was still viable. You can actually damage the yeast cells by hydrating in sweetened water by causing them to rupture. The idea is only to activate the dried yeast with water. Janet
Been trying to make some bread rolls but it isn't quite going to plan. I mixed 1lb of flour with a tsp salt, sugar and quick action yeast, also 1 tbsp oil, then added water and mixed till I got a wet-ish dough. I left it to prove for a couple of hours in a warm place, and it rose slightly, but didn't double in size. I then cut the dough into equal sizes, kneaded and made into rolls. When they came out of the oven they were the same size as they went in and if I dropped one, it would probably fall through the floor!
Can anyone suggest what I'm doing wrong? I want a nice, light fluffy inside, with maybe a crust outside, but my dough has other ideas.
Any help appreciated,
Thanks for reading, Bob
Not enough kneading comes to mind...wetish dough...too much water. You should knead till you get a nice elastic dough (before the first rise) that isn't sticky or wet. If the gluten isn't developed your dough will rise little if at all. Google the window pane test. if the yeast was poorly there wouldn't be any rising of the dough.
-- The eyes are the mirrors.... But the ears...Ah the ears. The ears keep the hat up.
hydrating in sweetened water by causing them to rupture. The idea is only to activate the dried yeast with water. Janet
Hi Janet: I'm certainly no expert on this subject, and I'm not professionally trained by any standard. I started baking more than thirty years ago because I remembered how delicious the freshly-baked bread was that my Mom used to make when I was growing up (and couldn't care less how to cook anything.) I have never owned, nor do I plan to own, a "bread machine." I have made breads with the compressive strength of concrete, and the texture of leather. Eventually learned enough through trial and error (with many errors) to get good results almost every time. Over the years I have heard many theories du jour about breadmaking, usually regarding yeast, and have tried most of them. I have come to believe that the matter of which yeast is used is not nearly as important as the intuitive understanding one has, developed over time. For example, knowing when the dough has been kneaded enough and recognizing the optimum "rise" are crucial. I used to make it a point to get special yeasts or those marketed as having esoteric qualities. However, I recently realized I have drifted back to the old standby basic Fleischmann's Active Dry Yeast for everything I do (I don't do sourdough anymore). I've used the rapid rise yeast with so-so results. I always hydrate the yeast in water with a little honey or sugar, then allow it a few minutes to proof. I believe a good layer of foam indicates it has gotten its reproductive process really cranked up and rolling, and always get better results if I wait until the foam forms, which might be 5 minutes or up to 15. The results are consistently excellent. There might be a few ruptured yeast cells in there for all I know. Could be they're what make it taste so good...
"Bob" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Hi All,
Been trying to make some bread rolls but it isn't quite going to plan. I mixed 1lb of flour with a tsp salt, sugar and quick action yeast, also 1 tbsp oil, then added water and mixed till I got a wet-ish dough. I left it to prove for a couple of hours in a warm place, and it rose slightly, but didn't double in size. I then cut the dough into equal sizes, kneaded and made into rolls. When they came out of the oven they were the same size as they went in and if I dropped one, it would probably fall through the floor!
Can anyone suggest what I'm doing wrong? I want a nice, light fluffy inside, with maybe a crust outside, but my dough has other ideas.
