You have waited an hour, and the dough looks exactly the same. It is rarely a disaster. Most often the dough just needs warmth and time, and even with dead yeast the dough can be rescued.
Common causes
| Cause | What it looks like | How to fix it |
|---|---|---|
| Cold kitchen | The dough grows very slowly | Move it somewhere warm |
| Liquid too hot | The dough stands completely still | Knead in new yeast |
| Old yeast | No bubbles in the dough | Test the yeast and use new |
| Lots of sugar and butter | The dough grows slowly | Give it more time |
| Weak sourdough starter | Few bubbles after many hours | Feed the starter before you bake |
The liquid should be about 37 °C for fresh yeast. Yeast dies at around 55 °C, so test the liquid with a finger: it should feel lukewarm, not hot.
Test the yeast
- Stir a little yeast into 100 ml lukewarm water with 1 tsp sugar.
- Wait for 10 minutes.
- If it foams, the yeast is alive. If nothing happens, use new yeast.
How to rescue the dough
- Cover the dough and put the bowl somewhere warm. The oven with only the light on works well, or a closed cupboard with a cup of hot water.
- Wait an hour and see if it has grown.
- If it still stands still, stir about 10 g fresh yeast into 2 tbsp lukewarm water. That amount suits a dough with 500 g flour.
- Knead the yeast in well, with a little extra flour if the dough turns sticky.
- Let the dough rise again until doubled in size.
Some doughs are meant to be slow
- In the fridge: Cold dough rises slowly on purpose and gains more flavour.
- Wholemeal flour and rye: Heavy doughs grow less than light ones.
- Sourdough: Allow many hours. Follow the dough, not the clock.
- Sweet doughs: Sugar and butter slow the yeast down.
When the dough finally rises
Give it the final rise in a proofing basket so the bread keeps its shape. Once the loaf is baked and completely cold, put it in the bread bag in the fridge. There it stays soft and fresh, because the dry fridge air cannot get in.
Frequently asked questions
How long should a yeast dough rise?
Usually 1 to 2 hours at room temperature, until doubled in size. In a cold kitchen it takes longer.
Can dough rise for too long?
Yes. It then collapses and gives a flat loaf. Knead it lightly, shape it again and give it a short rise before baking.
Can I bake a dough that has not risen?
As a loaf it will be dense. Roll it out thin instead and bake it as flatbread or pizza.
How warm can the dough be?
Around 25 °C is fine. Never put it in a hot oven.
Did your bread turn dry or hard? See how to refresh dry bread. Baking with dried yeast? See everyday bread with dried yeast.
Ready for the next loaf
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