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Johny_Cage

Why bread does not rising?

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Hello there, I use the recipe below. I did it twice but the dough does not rising:( The bread is low, small and damp ... as you can see on the picture. Roasted in the new home bakery Unold. Do you advise the solution? Thank for your time.

Recipe:

bread flour mixture   250 grams
corn smooth flour 125 grams
buckwheat flour 125 grams

ADDITIVES
10.0 g salt (two small scoops)
25.0 g ground flaxseed (four larger scoops)
10.0 g psylium (two larger measuring cups)
10.0 g instant potato slurry (two larger measuring cups)
7.0 g ground caraway - to taste (one big scoop)
2.0 g of xanthan gum (half a small scoop)
1.0 g of bread spice - to taste (one small scoop)
½ tablets of effervescent celaskone with lemon flavor - crush

FERMENT
470.0 ml of lukewarm water
1.0 small scoop of sugar
1.0 larger scale of the mixed mixture
5.0 g of instant, or 14 g (third cubes) of fresh yeast

OIL
Two tablespoons (sunflower or even liquid lard)

 

chleb.jpg

Edited by Johny_Cage

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First, was the yeast fresh (even instant can go bad)?  Did you test a bit  to see if it activated or “proofed”.  Where is the sugar?  Sometimes, it helps to get the yeast going.  Finally, there are a lot of flours and additives in that recipe.  The end result might be a very dense bread regardless.  

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3 hours ago, Johny_Cage said:

Hello there, I use the recipe below. I did it twice but the dough does not rising:( The bread is low, small and damp ... as you can see on the picture. Roasted in the new home bakery Unold. Do you advise the solution? Thank for your time.

Recipe:

bread flour mixture   250 grams
corn smooth flour 125 grams
buckwheat flour 125 grams

ADDITIVES
10.0 g salt (two small scoops)
25.0 g ground flaxseed (four larger scoops)
10.0 g psylium (two larger measuring cups)
10.0 g instant potato slurry (two larger measuring cups)
7.0 g ground caraway - to taste (one big scoop)
2.0 g of xanthan gum (half a small scoop)
1.0 g of bread spice - to taste (one small scoop)
½ tablets of effervescent celaskone with lemon flavor - crush

FERMENT
470.0 ml of lukewarm water
1.0 small scoop of sugar
1.0 larger scale of the mixed mixture
5.0 g of instant, or 14 g (third cubes) of fresh yeast

OIL
Two tablespoons (sunflower or even liquid lard)

 

chleb.jpg

That doesn't sound like a light bread.  It should be a dense bread.

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OK first off psyllium, and xantham???? Choose one at psyllium about 2tbsp to a a 1.5lb loaf is what my bakery uses for ours. The flax is going to add some extra denseness to and and low down rising considerably vs eggs, when we do vegan recipes and sub in flax eggs we see this often, like our muffins, cinnamon cakes, etc. It will always be dense. Next to cycling ladies suggestion if your using a yeast bread (my bakery does not) you need to use a good new yeast, mix with warm liquids, with a form of sugar for the yeast to eat, and you need to let the bread rise in a warm environment before baking. If using a yeast free quick bread try doubling the agents your using like baking powder and baking soda. Baking soda reacts to acids and heat so using a vinegar with it for rise is a must.

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90% of hte time for us in Hawaii its  antique yeast -- which doesnt last long here anyway but finding it fresh is a must. We are doing 30 loaves a week for the farmers market so it has to work

 

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