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10 Reasons Your Bread did not rise

There is nothing that beats the taste from a rightly baked bread. Be it rolls, sardine bread or raisins, or even if it is country breads like pan de sal from Philippines or Oama from South Africa, tea bread from Ghana or Agege from Nigeria, or even French Baguette or the Challah, all comes with nice taste and look when the right baking techniques are applied.

To run a very successful micro bakery from home, you must understand the science and art of rightful bread baking and running a bakery. It is frustrating trying to wait for hours for your dough to rise before baking and finding out that the rising or proofing is never in sight soon.

In most of our micro bakery training, those who have tried to bake and face these challenges discover their mistakes during our mixing section.

Following are some.of the reasons your bread dough did not rise and how you can troubleshoot them to get a better and sweet.loaf.

1. Using Soft Flour instead of Hard Flour. There are basically two types of baking flour. Pastries uses soft flour while bread uses hard flour.

You bread may not rise well and fast but.become.strong like biscuit when your use the soft. It will have resistant.on yeast.

2. Salt getting mixed with Yeast. You can activate yeast with sugar. But salt should not mix directly with yeast as the chemical nature of salt will kill the bacterial activities in your yeast. It is better to get to master the art of right mixing or understanding how to mix all ingredients for a rich and fast rising dough. 

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3. Weather condition: Weather does have a tremendous effect on your dough rising. During cold or rainy period, you will have to increase the quantity of yeast you apply. And reduce during hot season.

4. Water Quantity: Adding water below standard does give you a dry dough and yeast need the right amount of water to work well.

5. Wrong proofing method or environment. When I visit clients who are already in the baking business but are having some challenges or have the need to learn new lines of bread baking, or those who just open their bakery without learning how to setup a micro bakery, I first check their Ovens and proofing environment.
Not having a good nylon or wrapper to cover your dough tightly while it ferments or not having a good baking oven will affect your dough rising.

6. Old or expired yeast. I have been to shops where I mistakenly bought yeast that has expired. My dough was problematic. The older the life of a yeast, the less active it will be. Always check the expiry date before you buy.

7. Forgetting to add Yeast. Active dry yeast is a must component when baking bread. Therefore, you must not forget to add it. This happens sometimes, therefore always assemble your ingredients before starting.

For more of troubleshooting and making your dough rise timely, read how to setup a micro bakery from home and bake 100 to 200 loafs per day and sell to your community

In conclusion, when setting up your own micro bakery from home or shop, you must.take into consideration all aspect of yeast behavior as it relates to how to bake the best bread.

And as I said earlier, if you are baking from Kenya, UK, Canada.or Australia, the principles are a the same.
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 Micro Bakery And Baking Business

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