When baking homemade bread yourself, you may find that it does not rise. There can be many reasons underlying this problem. When preparing this product, you need to take into account factors that can affect the splendor of the bread.
Check the quality of the gluten in the flour you are using, it may not be suitable. The quality of gluten varies depending on the storage conditions of flour: temperature and humidity. Try using a different flour for baking.
You may have mixed the dough incorrectly and it has become too hard due to the addition of not enough liquid. Bread flour contains a large amount of protein, so it absorbs more water than other varieties. Try adding another 10-20 ml of water to the dough.
Maybe you have chosen the wrong yeast. For baking bread, it is better to use dry yeast in sachets, on which there is an inscription "fast-acting". They do not require pre-fermentation. If you use fresh yeast, be sure to leave it to come up by stirring it in a glass of milk heated to 35-37Cº with sugar. Put the mixture in a warm place for half an hour. Pay attention to the expiration date of the yeast, they should not be expired.
Keep in mind that too much salt will inhibit yeast activity. Perhaps you salted the dough twice, or added salty ingredients in addition to salt. Note that wholemeal flour rises worse than sifted bread.
Perhaps the reason for the poor raising of the bread was that the ingredients were at the wrong temperature - too hot (killed the yeast) or too cold (delayed the yeast development). The optimum temperature for the normal development of yeast is 35-38 Cº.
If you forget to add sugar to the yeast or go too far with it, this can also affect the raising of the dough. If it lacks heat, for example, the lid of the bread maker is open for a long time, the dough may also not rise.
If you are using a bread maker, choosing too fast a bread cycle can also cause it to not rise in time.
