The success of the dough in the rise during fermentation is the primary key to obtaining light and fragile bakers, but sometimes, you may face the problem of not high dough, which leads to unsatisfactory results.
There are many causes that may lead to fermentation failure, such as the use of an inactive yeast, the lack of a suitable temperature, or even excessive dough manipulation, and fortunately, there are simple solutions that can be followed to avoid these problems and ensure ideal fermentation, which leads to obtaining great textures and delicious taste.
Why does the dough not rise during fermentation?
There are many mistakes that spoil the height of the dough when fermentation, including the following:
Using an inactive or expired yeast
If the yeast is old or inactive, the dough will not interact and will not rise properly, so it is preferable to test the yeast before use by dissolving it in warm water with a little sugar and leaving it for a few minutes.
Inappropriate temperature during fermentation
Feeling the dough needs a warm environment in order for the yeast to work properly.
Add salt directly to the yeast
Salt can kill the yeast if it is added directly to it, which prevents the dough from height, so the salt must be mixed with flour first before adding the yeast, or make sure that the yeast is dissolved in water and sugar before adding it to the rest of the ingredients.
Not kneading the dough enough
Good kneading helps distribute the yeast evenly and enhances the formation of gluten, which gives the dough a flexible body that allows it to expand during fermentation, and if the kneading is not sufficiently, the dough may not retain the gases resulting from the yeast, which leads to its non -rise in the required manner.
Use an incorrect amount of fluid or flour
If the dough is very dry, the yeast will not be able to interact well and if the dough is very wet, it may not be able to keep the air, so it is always preferable to add fluids and flour gradually until a balanced body is obtained that allows a successful fermentation process.
Not to give the dough enough time to ferment
Frying needs a suitable time in order for the yeast to work properly, so it is not necessary to rush to form the dough before its size doubles, and it is preferable to leave the dough in a warm and covered place for a sufficient period usually ranging between 45 minutes and two hours depending on the type of dough and the surrounding temperature.
