There are a large number of reasons why baking bread for beginners is so frustrating. When you first begin, the most common question asked is, “why didn’t my dough increase in volume during the first and final fermentation?” This is an elementary mistake that could have been easily avoided. First Fermentation: It is highly likely that you OVERMIXED your dough. Final Fermentation: You OVERWORKED your dough.
The reason is that by doing either of these, the yeast was killed, causing the dough not to rise. Yeast is the leavening agent, and by destroying it, there is no leavening agent left for the dough to rise. This is not the only mistake commonly made and not by beginners only. Professionals do the same. If the bread dough is not worked correctly, or the ingredient(s) was not scaled correctly, it can lead to poor shape, volume, texture, color, and more. Below is a list of reasons why these mistakes occur.
The reason is that by doing either of these, the yeast was killed, causing the dough not to rise. Yeast is the leavening agent, and by destroying it, there is no leavening agent left for the dough to rise. This is not the only mistake commonly made and not by beginners only. Professionals do the same. If the bread dough is not worked correctly, or the ingredient(s) was not scaled correctly, it can lead to poor shape, volume, texture, color, and more. Below is a list of reasons why these mistakes occur.
