Susan Reid

January 23, 2015 at 9:47am

Polly, the first question your dough's performance brings up is, what type of yeast are you using? If it's from a packet that says "rapid rise" on it, that could be the source of your trouble. If you're using an instant yeast like SAF red or an active dry yeast, then your best bet is to let the bread rise for 20 minutes on the counter after kneading, then pop it in the refrigerator for the next 20 minutes; take it out and put it back on the counter for the last part of the first rise. The cooler temperatures will slow down the yeast. Susan
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