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Questions tagged [rising]

87 questions
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Why didn't my crumpets cook in the middle?

I tried to make crumpets today, first time I've used yeast so didn't really know what to expect. The recipe I followed was: 450g plain flour 1tsp caster sugar 14g instant yeast 350ml skimmed milk 350ml cold water 1tsp salt ½tsp bicarbonate of…
Will Boyce
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How can you tell whether bread dough is ready for baking?

I've tried to make a special bread for making 'torrijas', the Spanish version of French toast. Very popular during easter, here. Twice, the bread didn't rise correctly in the oven, even after extended rising. The resulting bread was pretty solid,…
BaffledCook
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What is the easiest way to measure bread's rising?

How can I easily measure the volume of my bread as it rises? I usually eyeball it or test for feel, but this isn't very accurate, and definitely isn't getting the full rising potential out of it. Proofing buckets seem like one possibility, but I…
BobMcGee
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Bread is not rising

The problem After ten years of baking bread, I have a new problem with my bread rising—it seems to fall when baking in the oven. I've used the recipe below with good results, yielding nice 1–1/2 lb loaves with good flavor and texture. I've varied…
Timothy Cole
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Unwanted rise in Japanese Cheesecake

When baking a Japanese cheesecake, I will occasionally get an incredible rise in the cheesecake - doubling or tripling in volume. During cooling, this falls back down to almost the original volume. However, other attempts will result in a much more…
WannabeTetsu
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Problems with rising sponge in larger tin

For years I've made classic 6/6/6 and 8/8/8 Victoria sponges (and many variants) in two 7inch tins, with good results. Now I've tried to bake the same recipe in one 8 inch spring form tin, and had to almost double the cooking time as the centre…
SilverHornet
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What would cause dough not to rise while making no-knead bread?

I have made both the classic and the speedy version of the no-knead bread recipe provided by Mark Bittman in the New York Times. The one change I make is that I use active dry yeast rather than instant, simply because I don't typically have the…
verbose
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Why won't my bread rise much during baking?

I'm trying some bread making for the first time and am having a hard time getting my bread to rise during baking. Here is the recipe I'm following: http://www.food.com/recipe/5-minute-artisan-bread-325571 (FYI I'm at 5,200 ft above sea level) I…
iLikeDirt
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Prevent brioche buns from spreading during rise

I am trying to work out how to make the perfect brioche bun for burgers. I followed the Pink Whisk recipe, but that had a few problems. The main one was that the buns spread wide during the rise, rather than up. This is a problem I have had before…
Mild Fuzz
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Why is my first batch of cookies out of the oven too flat?

Every time I make cookies, the first batch out of the oven is a bit too thin and flat. Subsequent batches are as expected. What could be causing this?
KatieK
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What is the lesser evil, degassing too early or too late?

Suppose that I have made bread dough and it is supposed to be degassed around 90 min after kneading (t+90). Suppose that I have to leave home at t+30 and will be back sometime between t+120 and t+150. What is better for the dough, to degas it too…
rumtscho
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Maximum time for rising in a breadmaker

I have a Panasonic SD253 breadmaker. The function chart shows 2hr 55min - 4hr 10min rising times available for the French Bake program. How do I make sure it rises for the full 4hr 10 mins?
Alfonso
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How does replacing some butter with shortening affect rising / leavening in cookies (biscuits)?

I have been replacing half (half a cup) of the butter called for by some cookie recipes with half a cup of shortening and have noticed that some of these cookies rise less than I expect. Is there any difference in rising power of butter compared…
KatieK
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Bread dough flattens during final proof & almost no oven spring

Since several weeks I'm trying to get my bread to rising more in the oven. I experimented quite a bit but the results are still far from perfect. Everything goes fine until the shaping of the loaf. Although my dough has developed a proper gluten…
Creepsy
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Rising dough with closed/airtight lid?

We have, because of Corona, started to make our own bread daily. This means we have dough in a round bowl in the fridge all the time, taking up a lot of space we can't use (on top of it, but also around it, because of the corners). I was wondering…
Rvervuurt
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