5 сент. 2021 г. · The flour and levain are the two things that can make your bread flat. If it's the flour, it's usually because there is not enough gluten to form a network.

18 июн. 2024 г. · I'm trying to make cinnamon bagel dough and it won't rise during bulk ferment. The pictures are at 0 hrs and 24 hrs. It sat at room temp (75F) the whole time.

10 авг. 2022 г. · If you final proof bagels in the fridge for minimum 8 hours before boiling that should solve your issue. That's a trick from when I trained with ...

22 нояб. 2023 г. · What's your recipe? Your ambient temperature where the rise was taking place? All this can and will impact the rise of your dough. Why do you ...

18 сент. 2023 г. · Can never seem to get the crust and rise on my bagels right. Any advice? 1st proof overnight in the fridge + 1 hr to warm up before shaping, ...

18 июл. 2024 г. · I have had some success with putting the dough back into the mixer and kneading in yeast. Not ideal but it didn't ruin it. Or flatbread is always delicious.

28 мая 2020 г. · The dough should be incredibly dry and stiff when mixing, like there isn't enough water. If you aren't getting that texture, keep adding flour ...

19 июл. 2024 г. · It's either over proofed or needs more strength built up, maybe it's because of a loose final shaping? Post full recipe so we can theorize. I ...

20 окт. 2023 г. · Q: How can I get them to be less flat and more round? According to the recipe, during proofing “the dough should puff up slightly” which it ...

25 мар. 2024 г. · Did you toss the ones that were not rising? If not, check the internal dough temp on one. They should have been okay with the point you froze ...