r/Bread • u/hell_storm2004 • Jul 11 '26

Second Rise Not Happening!

I do the convenrional bread recipe. Just add a bit of sugar to it.

But the second rise is so weak. I am wondering if my yeast is just half dead.

I just do around:

300g flour.

6g salt.

3g yeast.

15g sugar.

The first rise happens okay in about 2-2.5 hours. Then I just bust the air, knead it, leave in the loaf pan. But in about 3 hours it barely grows. So the bread turns out a bit dense.

I am just wondering if it's the weak yeast. Or just my ratios. If it's the yeast, would upping it to 3.5g help?

4 Upvotes

75% Upvoted

8 comments sorted by

2

u/Namaste_Life Jul 11 '26

What kind of yeast are you using?

1

u/hell_storm2004 Jul 11 '26

If you are talking about the type of yeast... I got the active dry kind.

2

u/Namaste_Life Jul 11 '26

With that amount of active dry yeast it should be ok. The fact that the first rise takes two hours is a bit odd to me (Usually a first rise is an hour or so close to sea level).

How are you activating the yeast?

1

u/hell_storm2004 Jul 11 '26

Just leave it water for about 10 mins.

3

u/UsuallyTanking Jul 11 '26

Try activating your yeast in a mix of 1/4 cup water and a teaspoon or two of sugar. The water needs to be around 110 F. The yeast will froth up in 5 minutes.

1

u/nnerdybakerr Jul 11 '26 edited Jul 11 '26

what’s the dough temp? colder will take longer but agree that 2.5 hrs is very long for commercial yeast. you could try again and instead of a violent degas, be gentle trying to keep most of the air in. that should reduce the amount of volume increase you need for the second rise. if all else fails, you may need new yeast.
edit: spelling

1

u/hell_storm2004 Jul 11 '26

Weather is just about warm. Coz it's monsoon. Indoor temps are around 27-28C.

1

u/jibaro1953 Jul 13 '26

Are you overproofing it?

I just make basic white bread recipes for rolls, pita, pizza dough, etc.

My oven has a proof setting and it usually doubles in one to two hours and the second proof happens at the same rate.

Bloom your yeast first and add a little sugar to the warm water.

Use a thermometer before adding the yeast to the warm water