Troubleshooting Yeast Issues in Bread Dough

Understanding Yeast Activation and Baking Enthusiasts' Insights

For yeast to effectively rise bread dough, the mixture should be made with liquid at a temperature between 70-90 degrees Fahrenheit. This range is ideal for activating yeast. Ensuring the dough is mixed with the right temperature is crucial for a successful fermentation process.

Around Fermentation: The Do’s and Don’ts to Ensure Perfect Rise

The following points are based on the experiences of baking enthusiasts:

1. Yeast Problem

No high-sugar tolerant yeast was used when making desserts. The yeast was not dissolved in water in advance. The water temperature of the yeast was too high and the yeast was inactivated. The yeast was improperly stored or expired and inactivated. Insufficient yeast was used; the recipe calls for more, not less. A key principle is that you can use more but not less. At room temperatures below ten degrees, increase yeast amount or extend fermentation time. For room temperatures below zero, consider using a fermentation box.

2. Temperature Problem

Room temperatures of 15-25 degrees Celsius are ideal for fermentation. If the temperature is below ten degrees, fermentation might take longer. Adding 1.5 times the yeast suggested in the recipe can help. Those with dangerously low temperatures might consider a fermentation box. For those without a heat solution, utilize local heat sources such as a heated floor, hot bed, electric blanket, or a warm balcony.

3. Dough Moisture Problem

Low moisture content can affect dough expansion. The dough should be neither too dry nor too wet; a moisture content of 40-50% is ideal. This ensures the bread dough is not sticky and not too hard. For soft and chewy bagels, adding liquid can help.

4. Fermentation Humidity Problem

Fermentation humidity is crucial. Here are some tips:

For fermentation in a box without humidification function, place a plate of boiling water on a baking tray to maintain humidity.

For room temperature fermentation, use wet gauze instead of plastic wrap to cover the dough. Ensure it is half dry and does not drip water. If controlling humidity is challenging, make it even drier occasionally.

Additional Tips on Gluten Formation and Glove Film Issue

The gluten/glove film issue is often a source of concern. It is generally believed that it does not significantly affect dough fermentation. In fact, fermentation might even enhance the formation of beautiful gluten. For domestic bakers, there is no need to overly focus on this issue as long as the dough is smooth, beautiful, and not sticky.

Note: The advice provided is based on personal experience and has no scientific basis. Feel free to share differing views and let's discuss together.

May everyone achieve perfect dough making!