This same recipe used to produce divine tender rolls. You’re doing something wrong. Incomplete baking. The first is to cut the amount of yeast called for in the recipe by 25 percent. Let the rolls set on the oven door (open) covered (and brushed with oil/egg wash/butter)for about 1/2 hour prior to baking to allow to expand then bake once they have doubled in … Sour flavor, strong yeast odor. It always recoils or springs back a little bit. These are several reasons why I think instant yeast is the best route for creating that light fluffy bread. Any suggestions as to how to achieve a lighter, less dense end result would be greatly appreciated. However I seem unable to avoid a heavy dense loaf, even though I stick strictly to various recipes I’ve tried. Keep rising temperature at 75 - 85 degrees F. Not kneading enough. Fresh yeast is usually soft and moist and must be kept refrigerated or frozen. Usually, a baker controls the rise with other factors and does not change the quantity of yeast. There is less air pressure at higher altitudes and this may be allowing the bread to … I have moved from Seattle to Mississippi - this last Thanksgiving, I blithely made the same rolls I have been making for 40 years and had a big shock. Either you don’t add enough water, your yeast is not doing its job properly, you’re adding far too much salt (no knead breads are particularly challenged by salt)…your “something” isn’t right. Over-risen bread dough. Factor 3: Quantity of Yeast The quantity of yeast in the recipe makes a difference. They had a heavier crust than I was used to and almost immediately became hard. Factor 4: Quantity of Water I believe that Instant yeast is the best yeast to prevent your bread from being as dense as a brick. when making yeast rolls mine will rise the first time then not at all the second time most occasions, I read about over rising first round, so I think this could be my problem, however when I do get them to rise the second time they seem to fall flat in the oven, or when I pull the cover off to place in oven they fall flat, any advice on how to fix this. However, in a very cool environment you may want to increase the yeast slightly and in a very warm environment, reduce the yeast. Otherwise, bake your bread for the first half of its bake time inside a Dutch oven or casserole dish covered with foil or an oven-safe lid to trap moisture around your bread. Pro Tip: You can mimic the steam injection commercial bakers’ process by making a water bath.Use a pan of cold water on a rack beneath your bread. Why are my yeast rolls like rocks? But one thing I’ve noticed is that when I punch down the dough after the initial rise, it is so hard to roll it out. Too much yeast. As soon as the yeast is frothy and bubbly it's ready to go. If you are baking higher than 4,000 feet, you may have to cut the amount of yeast used in the recipe by half or less. A yeast question, from Liz:I’ve been trying to conquer my fear of working with yeast — so far, so good. Q: I’m new to the bread baking business and am thoroughly enjoying the experience. Odd, uneven or poor shape. Add 2 cups of flour, the salt and baking powder to the glass bowl. Fill the glass with water. With instant yeast (aka Bread Machine, Saf, and a … bonneyp. Rising temperature too high so bread rose too quickly. With active dry yeast you bloom it. Increasing the yeast taste in homemade bread and bread products is an easy endeavor for even the novice baker. The yeast needs to produce to cause air to cause the gluten to become buoyant and that will cause the dough to "fluff". It will go bad much quicker and must be proofed. Does this mean that I need to knead the dough more? Forcing dough when shaping. Yeast is bloomed, in general, for 3-5 minutes in plain water. Stop the rising when the dough has almost doubled in size (use finger-top test). Sometimes a sugar is added to provide additional food.