Hi Lou, proper rising depends on a lot of factors, so without a bit more information it's hard to pin down exactly what went wrong with your bread. Factors such as dough consistency (too much added flour),  or a cool dough temperature (ideally you're aiming for a dough temperature in the 75-78F range) are common issues that will cause a bread to rise more slowly than anticipated. Check out our recommended method for measuring flour by volume, and our Desired Dough Temperature blog post for some tips on how to avoid these issues. For more help troubleshooting, please don't hesitate to give our Baker's Hotline a call at 855-371-2253. We're here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST. 

Barb

• Reply