Ask the Bread Coach: My dough isn’t rising — what now?

What is the best solution for dough that isn't rising?

• Adding more yeast

• Increasing the oven temperature

• Patience

• Using a different flour

What common problem do home bakers face according to Martin Philip?

• Over-baking their bread

• Under-fermenting their bread

• Using too much flour

• Not kneading enough

What is the first piece of advice given when dough isn't rising?

• Add more yeast

• Measure the temperature of ingredients

• Knead the dough longer

• Use more water

What is as important as measuring the amount of salt or yeast in dough preparation?

• Measuring the flour

• Measuring the temperature

• Measuring the sugar

• Measuring the time

What should you consider if your dough is sluggish and not rising properly?

• The type of flour used

• The ambient temperature of the room

• The amount of sugar added

• The kneading technique

What is the desired temperature range for the 'Goldilocks zone' for rising dough?

• 60 to 65 degrees

• 70 to 75 degrees

• 75 to 80 degrees

• 80 to 85 degrees

What is the ideal temperature range for bread dough to start fermentation?

• 60 to 65 degrees

• 75 to 80 degrees

• 85 to 90 degrees

• 70 to 75 degrees

If the dough is running cool at 70 degrees, what should you do to adjust the fermentation process?

• Decrease the fermentation time

• Increase the fermentation time

• Keep the fermentation time the same

• Use a warmer room

What should you do if you cannot control the temperature of the dough?

• Ignore the temperature

• Adjust the time of fermentation

• Use a different recipe

• Add more yeast

What is one method mentioned to speed up the fermentation of bread dough?

• Cooling the dough in the refrigerator

• Using a Brod & Taylor Proofing Box

• Adding more yeast to the dough

• Kneading the dough longer