Tip I Found Regarding Bread Rising

[kaiess]

I have tried many many bread recipes over the last few weeks and ALL have turned out disasters. Not one of them rised like they should have and they were basically all blobs of hot dough in the end.

I found a tip from someone that they blend the dough (hand mixer) for 4 minutes after it's all mixed together. I tried it this time.....it wasn't easy, but my bread is in the oven and it has risen up to the top of the pan!!! When mixing, it will climb up the mixer and I was constantly pushing it down with my finger, but it looks like it has worked! Let's just hope my mix up with potato starch/flour doesn't ruin my loaf

Kathy

[dilettantesteph]

Thanks for the hint. I have been having the problem with my bread not rising too. Last time I mixed it for longer by chance and it did rise better. I thought it was because I added more liquid, but now I will try mixing it for longer again. I was getting tired of eating that dense bread.

[Sweetfudge]

Another thing to try when making bread is to not let it rise too long. Many recipes call for rising time up to 45 minutes. The makeup of gluten-free bread is different, so many bakers will tell you that 10-20 minutes is all you need. I never let mine go more than 20. Also, make sure your yeast water is the right temperature. I didn't realize until I bought a candy thermometer and tested it in my water one day that I was overheating my yeast (probably why my bread didn't get big enough!). Hope your bread turned out great!

[casnco]

Another thing to try when making bread is to not let it rise too long. Many recipes call for rising time up to 45 minutes. The makeup of gluten-free bread is different, so many bakers will tell you that 10-20 minutes is all you need. I never let mine go more than 20. Also, make sure your yeast water is the right temperature. I didn't realize until I bought a candy thermometer and tested it in my water one day that I was overheating my yeast (probably why my bread didn't get big enough!). Hope your bread turned out great!

I have been working on rise in my bread for 6 months. I have bought professional yeast. (Not sure it is much different) I freeze my yeast to keep it fresh.

I do let my bread rise for 70 - 75 min. That is how long it takes to get to the top of the pan. When I let it rise for less time, no rise. but that is just me.

I have been having difficulty with it falling after i remove it from the oven. How heart breaking. I believe that is a liquid to baking time ratio and have been adjusting with some success.

I think I will take the suggestion on water temperature and buy a candy thermometer.

[ranger]

When I bake bread, I put the ingredients together in my kitchenaid and let 'er rip for 4 min. on high. I burned up my hand mixer doing this. I don't let it rise as long as reg bread - I'v found gluten-free bread can fall if you let it rise to long. And don't forget to use xanthan gum.

[Sweetfudge]

When I bake bread, I put the ingredients together in my kitchenaid and let 'er rip for 4 min. on high. I burned up my hand mixer doing this. I don't let it rise as long as reg bread - I'v found gluten-free bread can fall if you let it rise to long. And don't forget to use xanthan gum.

I do the same thing with my mixer. I totally burned out my hand mixer on gluten-free bread too

[purple]

I have been working on rise in my bread for 6 months. I have bought professional yeast. (Not sure it is much different) I freeze my yeast to keep it fresh.

I do let my bread rise for 70 - 75 min. That is how long it takes to get to the top of the pan. When I let it rise for less time, no rise. but that is just me.

I have been having difficulty with it falling after i remove it from the oven. How heart breaking. I believe that is a liquid to baking time ratio and have been adjusting with some success.

I think I will take the suggestion on water temperature and buy a candy thermometer.

If you get a thermometer, get the kind that is for quick checking...I forgot the name, sorry...you can stick it in water, bread, turkey, ham, etc.

Description: its the length of a pen and its pointed on one end and has a round dial on the other end the size of a watch face. Made of metal. It could be called "fast" or "quick read" thermometer. I use it for everything.

[casnco]

If you get a thermometer, get the kind that is for quick checking...I forgot the name, sorry...you can stick it in water, bread, turkey, ham, etc.

Description: its the length of a pen and its pointed on one end and has a round dial on the other end the size of a watch face. Made of metal. It could be called "fast" or "quick read" thermometer. I use it for everything.

Hey, thanks! How silly am I? I have that. I was thinking the big glass one. I can be so silly! I am off to try yet again for the best bread ever. Today I will try a shorter rise and hope for rise while it cooks. Yesterdays fell in the middle while cooking. Go figure.

[dilettantesteph]

I let it rise for one hour and then it rises more while it cooks (thank goodness!)

[Cheri A]

Here's yet another method, lol.

I beat my bread on high for 3 1/2 minutes (I got that from Bette Hagman). I also preheat the oven to 200 degrees while I'm making the bread. I put the pan in the oven and turn the oven off. It takes 15-20 minutes for the bread to get almost to the top of the pan. Then I turn the oven to 400 degrees and bake for another 20 minutes.

I was recently having some trouble with sinking bread. I had tried to get the bottle of yeast and was keeping it in the refrigerator, as directed. I switched back to the packets and was good to go again. I've also had it fall when it rose to much in the oven.

[lobita]

I went to a gluten-free cooking demo this past weekend, and the guy there said he heats up a pan of water in a glass dish in his microwave, then puts the bread on a rack over the water and leaves it in there until it rises. I haven't tried it yet, but it seems like a good idea.