How to get your bread to rise

Be patient. The slower and longer the bread takes to rise the better the flavour,

On a warm day the bread may double in size in half an hour, but on a cool day can take up to 2-3 hours. In fact the longer and slower bread dough takes to rise the better the flavour.

If you have trouble getting your bread to rise try these top tips.

Make sure you use hand hot water when baking (use a mixture of half boiling, half cold water) If the water is too hot you may kill the yeast, if too cold the yeast won’t activate properly.

Warm the flour slightly before using. You can also warm the mixing bowl and bread tins; rinse with boiling water, dry thoroughly before use.

Always cover the dough with a damp tea towel place inside an oiled bag, making a tent, or cover with oiled cling film, this stops a crust forming and keeps the dough away from draughts.

Place the dough to rise  in a warm draught free place, in a hot water or airing cupboard, near a radiator,  on top of the fridge, in a warming drawer of the oven or on a chair near the oven.

If your dough doesn’t seem to be rising, try placing your mixing bowl or baking tray over a pan of warm but not hot water. It should not touch the water, but the steam from the warm water may help kick start the yeast fermentation. 

Never place the dough on top of  a hot radiator as you may overheat and start cooking the dough.

Rising time can be reduced for dough to be baked in the oven by increasing the amount of yeast  to 2 ½ tsp for 650g flour.

If liked  you can leave the dough to rise very slowly overnight in the fridge, then shape it, allow to double in size and bake.