Thanks for your suggestions. I'm going to make a loaf today using the instant yeast and see how that works out. Everyone I have asked, including this group, seems to think I am doing things right so far, so I am coming to the conclusion that it has something to do with the yeast. I am using bread flour BTW, King Arthur. My wife thought it was the best flour she had used, and she was pennies short of being a full blown chef. Sadly, she passed away 2 years ago, so that's why I'm trying to learn to bake. Anyway, I'll let you know how today's bread turns out.
Thanks,
Nom
"Vox Humana" wrote in message news:hxGvf.10660$% snipped-for-privacy@tornado.ohiordc.rr.com... : : "Nomdeplume1" wrote in message : news:9hFvf.178$ID1.32@trndny01... : > I'm completely new to baking, so I decided to start by making a basic : > loaf of bread. I proofed the yeast, checked the water temp first at
110 : > F, did all the kneading, placed it in a warm place. Over two hours : > later it had finally risen somewhat, at least enough to where it had : > probably doubled, so I punched it down again, put it in the pan, and : > over an hour later I'm still waiting for it to rise enough in the pan. : >
: > I think I'm doing everything right, but being so new I'm not sure. Any : > ideas as to what might be going on, or that I can do differently? : > Thanks. : : It sounds OK to me. There are two requirement for bread to rise: Active : yeast and a gluten network to contain the C02. The warmer the environment, : the faster the rise but a long, slow rise produces better tasting bread. : : For a better gluten, you can use high protein (bread) flour and knead : adequately. Sugar and fat interfere with gluten formation so start by : making a basic bread that contains only flour, water, salt, and yeast. Once : you have that down, you can more on to richer dough. As for the yeast, I : prefer instant active yeast. You don't have to (and probably shouldn't) : hydrate or proof it. You simply mix it with the flour and other dry : ingredients and then add your liquid. The yeast can take temperature up to : 130F so it is harder to kill. : : This time of year it is cold in much of the US. You can expect dough left : in normal room temperature to take longer to rise. If you are in a hurry, : you can turn your oven on for about two minutes and then turn it off and put : your dough inside to rise. Another good proofing box is your microwave. : You can put a container of water in and bring it to a boil. Then (with the : microwave off) put the dough in with the hot water. The warm, moist : environment is an ideal place for the dough to ferment. : :