Have you ever wondered why your bread wouldn’t rise? Even if you followed the recipe step by step but there was still something wrong with the bread and it didn’t rise? Maybe this article can help you. In order to let the bread rise the way it should be, there are five important factors to follow.
Yeast, a living organism, is one of the most important ingredients for making bread. It needs an acceptable environment in which to grow and multiply. As the yeast grows, it produces carbon dioxide gas that lifts the dough and creates an airy structure.
Factor 1: Temperature
It is very important that you do not over mix or under mix the dough since yeast is extremely sensitive to temperature. Every one degree could affect the growth rate of yeast.
For most of the dough, the best temperature I found for dough to rise is 82oF/28oC. If you are using a mixer, you should be using cooler water which is around 55oF/13oC, and mix the dough to the best temperature. However, if you don’t have a mixer, you can use warmer water which is around 100oF/37oc, and keep kneading until it reaches the temperature. It might take 10 – 15 minutes to do it by hand. It will be great if you have a thermometer so you can check the temperature.
Factor 2: Time
When the dough is fully mixed, it needs time for the yeast to work. The yeast will start to create gas in the dough and that will make the dough increase in size. The dough will become softer and you can start to mould the dough into the shape you want. Once the dough proofs up to around double the size, then it’s ready to go. However, be aware that if you wait for too long, the yeast will eat up all the sugar and then starting to eat the gluten in the dough and the bread won’t turn out nice at the end. It might take longer time if you have a cooler kitchen.
Factor 3: Quantity of Yeast
The Quantity of yeast is also very important. Putting more yeast into the dough doesn’t guarantee your dough to rise faster, because the dough needs to have enough sugar to feed the yeast. It depends on what kind of dough you are making. If your dough recipe doesn’t require sugar, then 2% of yeast will give you the best result. For the recipe that requires more sugar, you can put more yeast because the dough has more food (sugar) for the yeast.
Also, in a very cool environment, you may want to increase the yeast slightly; and in a very warm environment, reduce the yeast.
Factor 4: Quantity of Water
Water is also a very important role in order for the dough to rise. The dough must be soft and flexible in order to rise properly. If the dough is too dry, it will take a longer time to rise because the dough is too stiff for the gas to expand and lift the dough up. However, if the dough is too wet, it will rise properly but it won’t be strong enough to hold the shape that it is supposed to be. The dough should feel soft and nearly sticky. Add a little bit of flour if it’s too sticky or add a teaspoon of water if it is too dry.
Factor 5: Salt
Salt controls the growth of yeast. Salt is necessary but no more than 2% should be added into the dough. I found that this applies to all kind of bread recipe. Without salt, the dough will have no taste and no colour. However, Salt kills yeast and it will slow down the growth of yeast. Always measure salt carefully and add the proper amount into the dough.
If you follow these steps, your dough should rise perfectly. However, if your dough is still not rising, feel free to ask me questions at michael@bakesourdough.com 
Written by Michael Tse June 10,2009