The dough does not rise

[Helpful hints and help in baking bread]

If you are having problems baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Study, please
UNDERSTANDING BREAD IN HOMEMADE BREAD, paying particular attention To the kolobok rule

If you have any questions or problems, welcome to this thread !!!

Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines. There is a section for beginners "The simplest white bread"

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The last few times I noticed that the bread does not rise well. She baked cakes all the time. I thought that the dough is sweet and heavy, then the milk is cold, then something else. Disconnected from the network, waited until it rose and put it on the baking. And then she put Darnitsky on the rye regime. Before baking, there was no rise at all. The impression was that the stove did not heat up on the rise. Can this be or not? Of course, I will change the yeast, but I have it from the same batch, before everything was ok. What to do?

there was no rise at all. The impression was that the stove did not heat up on the rise. Can this be or not? Of course, I will change the yeast, but I have it from the same batch, before everything was ok. What to do?

And when the dough fits outside the oven, there is no heating there, but it fits ... the yeast most likely has deteriorated

Maybe, but then even when manually heated it would not rise ... and so I turn on the baking for 1-2 minutes, it will heat up inside, turn it off, wait, everything rises perfectly ...
So with this Darnitsky, now bread is baked at a normal height, and there was no movement at all before baking programmatically ..

It is quite simple to check whether the stove heats up during lifting. Put a thermometer in the bucket (a regular room one will do) and watch the temperature as you rise. It should be between 31 and 39 degrees. But, in fact, when you open the lid while raising the dough and without a thermometer, it is noticeable that it is warmer inside the stove than in the kitchen.

Of course, I will change the yeast, but I have it from the same batch, before everything was ok.

But with Easter cakes there was no longer approx.
I myself suffered with Saf, the moment, too, the dough did not fit as it should on the machine, I could not immediately understand what was the matter - I sinned for flour. But he took the same Saf-moment, but a different party and the problem went away.

Thanks for the advice! Now I threw in a cake with new yeast, if it’s not enough to rise again before baking, then next time I’ll use a thermometer .. if only it’s yeast ..

The yeast is new, but everything is the same. But it's kind of lukewarm inside .. maybe not enough? I'll try to replace the flour again, although I take one manufacturer and was always happy. And I also think that with the heat the stove began to equalize the temperature not for 25 minutes, but for 60 (now there are 25 degrees in the kitchen). Maybe it’s all of me taken from the ascent affects?

Dear forum users, help a newbie. Most likely this topic has already been discussed on the forum, then post the link, please. Panasonic 255 refuses to bake bread as expected, after 4 hours I take out a small loaf of dull bread. I put all the ingredients accurately and correctly, a friend works with the same recipe, but I don't. Please help me to defeat this wonderful machine.

Please help me to defeat this wonderful machine.

The machine, most likely, is not to blame, change the yeast.

Thanks for the answer. But I also thought about yeast, and separately in a cup I poured them with warm water with sugar - yeast works. That is the question.

[Formation of a wheat bun. Tips for beginners]

To make it easier to answer, please write what yeast you use, the recipe and how you measure the flour and, if available, a photo

And, of course, if you haven't, read these topics:

Formation of a wheat bun. Tips for beginners
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=post;topic=144.1290

The work of the baker in photographs
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1795.0

Illustration in photographs of the process of forming a bun and baking bread by Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4587.0

Problems with Panasonic SD 255. Nothing bakes!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=7116.0

Help, nothing comes out !!!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=144.0

Thanks a lot for the links. I will definitely read everything, I hope that I will find the answer to my question.
Staf yeast moment, the flour was measured on kitchen scales and sifted.

People, help with advice, pliz! I used the saber device successfully for 2-3 months, I was not happy. But for some time now, as chopped off. THE DOUGH STOPPED TO RISE !!! In any mode. I do everything the same as at the beginning, when the bread was excellent. The sequence is the same. The components are the same. I bought Shiver in the same Magnet all the time, then I bought it in Auchan - it did not help. Is it really a coincidence that you buy shivers (not expired) four times in a row from different parties - and all are defective. It's just when the dough doesn't rise - the first suspicion of trembling. But, if not trembling, then what? Really drag to the service center? Thank you.

People, help with advice, pliz! I used the saber device successfully for 2-3 months, I was not happy. But for some time now, as chopped off. THE DOUGH STOPPED TO RISE !!! In any mode. I do everything the same as at the beginning, when the bread was excellent. The sequence is the same. The components are the same. I bought Shiver in the same Magnet all the time, then I bought it in Auchan - it did not help. Is it really a coincidence that you buy shivers (not expired) four times in a row from different parties - and all are defective. It's just when the dough doesn't rise - the first suspicion of trembling. But, if not trembling, then what? Really drag to the service center? Thank you.

The rise of the dough does not depend on the stove, well, no matter how, they knead the dough without it somehow

Michael.

Yes, dilute the yeast in warm sweetened water and see if there will be a reaction or not.

People, help with advice, pliz! I used the saber device successfully for 2-3 months, I was not happy. But for some time now, as chopped off. THE DOUGH STOPPED TO RISE !!! In any mode. I do everything the same as at the beginning, when the bread was excellent. The sequence is the same. The components are the same. I bought Shiver in the same Magnet all the time, then I bought it in Auchan - it did not help. Is it really a coincidence that you buy shivers (not expired) four times in a row from different parties - and all are defective. It's just when the dough doesn't rise - the first suspicion of trembling. But, if not trembling, then what? Really drag to the service center? Thank you.

Please review the kneading process and compare with the instructions for your x. etc. it should describe how long the batch will take, if your x. the item works out as written in the instructions, then the matter is in the ingredients, but if not, then to the service center or to the store. My x. after 4 months of perfect work, problems began to arise, for example, the kneading should last 10 minutes, the oven should knead for 10 minutes with short interruptions, and the furnace began to knead for about a minute, then a long break again, a short kneading and a long break, or it could not knead at all later, although according to the instructions, the mixing should still continue for a few minutes. In general, it did not turn out to be a full-fledged kneading, the bun didn’t work at all, and of course there was no rise and the bread became very low and no longer of the same quality.
So follow the kneading and bun.
My mule was taken for diagnostics, then a verdict was passed: the oven cannot be repaired.

It seems that everything coincides with the instructions, but before the bread was obtained with the same components, but now it is not. Anyway, I don’t understand why in the summer to equalize the temperature for an hour? Why, with a huge spread in the duration of different operations, does it still total 4 hours? It seems that the dough has time to go down before baking, although it didn't rise enough before that! I tried Baba's yeast instead of dry ones, tried to soak them beforehand and immediately throw them into flour - the result is the same, very deplorable! Complete impasse. I don’t know what to do, I re-experimented all possible options.

"leveling" is intended for this, so that in any case the bread will be baked in 4 hours. That is, the higher the temperature, the more active the yeast works and, accordingly, the less time it takes to rise the dough.

If you actually tried different varieties of yeast and flour, then try to analyze what else could have changed in the kitchen since you succeeded, and the appearance of problems.

By the way, are you sure about the quality of "female" yeast (as I understand it, it is compressed live)? In the summer it's easy to hit the dead. Check them for liveliness (the consistency of the yeast should crumble, not smear, dilute in a small amount of water with flour, see if the mixture bubbles or not). For HP, I crush the yeast to the bottom of the bucket, I don't dilute it. Another thing that came to mind - check the temperature of the dough during kneading and proofing.

Check them for liveliness (the consistency of the yeast should crumble, not smear

Last time I bought a couple of packs of excellent fresh yeast, although I usually buy one at a time. I put the second in the freezer. After defrosting, she began to "smear". Yes, not just smear. The consistency is like condensed milk. However, this did not particularly affect the quality of the bread. The only thing is that weighing is not very convenient.

Yes, not just smear. The consistency is like condensed milk. However, this did not particularly affect the quality of the bread.

Here, as in an old joke about dinosaurs: "I may meet, but I may not meet." The "smear" symptom is not a definitive sign of yeast spoilage. But for me, for example, after some time of life in the refrigerator door (without frosting), the yeast lost its characteristic structure (when a piece from the pack can be broken off) and acquired the appearance and smear of crushed plasticine. In this case, the lifting force fell very noticeably.

Maybe not "steam" with "live yeast", but use dry, Fermipan or Saf-moment or Lviv. And affordable and reliable

I also started with a saf moment, sometimes there was heartburn from bread. When I switched to live yeast, the problem disappeared. And the bread tastes better with them.

And I would not say that with live yeast I "steam". Well, I spend a few seconds (maybe) more time on each loaf.

Michael on 31 July 2009, 12:16:09
People, help with advice, pliz! I used the saber device successfully for 2-3 months, I was not happy. But for some time now, as chopped off. THE DOUGH STOPPED TO RISE !!! In any mode. I do everything the same as at the beginning, when the bread was excellent. The sequence is the same. The components are the same. I bought Shiver in the same Magnet all the time, then I bought it in Auchan - it did not help.

A similar situation, I used the stove for five months, everything was fine, then the dough stopped rising, as I found out just in the dough rising mode, it stopped heating up. I took it to the service, they did it for 1.5 months, took it yesterday, checked it, everything remained the same. Today I will carry it back again.

A similar situation, I used the stove for five months, everything was fine, then the dough stopped rising, as I found out just in the dough rising mode, it stopped heating up. I took it to the service, they did it for 1.5 months, took it yesterday, checked it, everything remained the same. Today I will carry it back again.

And here is the stove, I can not understand, but how then the dough that fits in the refrigerator, try to leave this dough in the oven for a while, then, if anything, turn on the baking. Will it rise or not?

As advised above, test the yeast for germination with different flours. Sometimes flour can be contaminated with molds, which inhibit the growth of yeast.

Check yeast and flour by replacing it with another brand!
In summer, in the heat, changes occur quickly in flour, microorganisms develop, which are always in it, but in small quantities. Even dry yeast can change its properties! I don’t think the stores follow the storage conditions for flour and yeast.
"Wet" yeast in this case is preferable due to its short shelf life, and only in refrigerators!
PS: Regarding the Panasonic modes 🔗

And here is the stove, I can not understand, but how then the dough that fits in the refrigerator, try to leave this dough in the oven for a while, then, if anything, turn on the baking. Will it rise or not?

Flour, yeast used the same as before.
This is how the dough turned out after working out the program main mode dough 1.jpg
And this is after I turned on the baking mode for 2 minutes, then turned off the oven and left the dough for 30 minutes 2.jpg

Judging by the picture, two minutes was a lot. The dough began to fit, but after two minutes of heating, the temperature became more than 40 degrees, and the yeast, like living organisms, began to die. The dough is browned well.
For heating, it was enough to turn on the "Baking" mode for 10 seconds.

Before taking the stove to the service (again for 1.5 months), put a thermometer inside the bucket, a room thermometer will do, and look at the temperature in the dough rising mode. It should be 34 +/- 5 degrees. If not, then to the service.

What is your kitchen temperature?
In the end, you can knead the dough from the same ingredients in the "pizza" mode, see how it will behave in a bucket. You can knead the dough and take it out of the bucket, put it in a bowl and also watch the behavior for an hour. If there are all the same problems, that is, the dough will not rise, then the food is messy. If the dough behaves normally, then it's a mess with the oven. Then to the service.

And two minutes in baking mode is really a lot. In the whole dough, the yeast will not die, but it will not be good either. I usually turn it on several times for 20-30 seconds for proofing.

Before taking the stove to the service (again for 1.5 months), put a thermometer inside the bucket, a room thermometer will do, and look at the temperature in the dough rising mode. It should be 34 +/- 5 degrees. If not, then to the service.

Maybe with 2 minutes and went too far. In the kitchen, the temperature is 23-24 degrees, and the dough rising mode is 28 degrees.
By chance, does anyone have information on the "main" program, the operating time of each mode and the temperature.
As the link 🔗 for the program "Rye".
I use the same flour and yeast as before, all from the same batch. Before that, I baked perfectly for 5 months, no complaints or complaints.

The link you gave compares the two modes Rye and "Basic". The operating time of the main stages of the "basic" mode is indicated both in the comparison table and in the instructions for the bread maker.
The manufacturer does not give temperature modes for the "main" mode and others, and therefore there is nowhere to take them.
The only thing is that the service manual for my stove indicates the accuracy of maintaining the temperature during proofing: 34 +/- 5 degrees. I also offered to try it on.
You seem to have measured the heating temperature before kneading - 28 degrees.

You seem to have measured the heating temperature before kneading - 28 degrees.

No, I took out the thermometer 5 minutes before the start of baking the bread. Even the shape of the bread turned out, not a loaf, but a house, and much lower in height.

I believe the temperature was controlled several times during the soaking time.
Then it turns out that the temperature during spreading is too low. This is the reason for the poor test approach. To the service.
In order not to wait another 1, 5 months, try to demand replacement on the basis that this defect is significant, since the defect is revealed repeatedly or reappears after its elimination (the stove has already been in the service for this defect).
The service manual for the stove (it must be in the service) contains a method for checking the spreading temperature through the stove's service menu. You have the right to demand that the oven be set to 34 +/- 5 degrees when baking. At least when you pick up the stove from the service as repaired.

Good day. Used about half a year 255 stove.The bread was gorgeous, and there was not even a "lumpy first pancake". Then, 1 time out of 10, the bread did not rise. That is, it is baked, but 4 cm high and some kind of damp. Over time, every second one stopped working, and in the end, I forgot the kind of good bread. The pigeons on the street were very pleased with my morning visit with the failed creation. I checked advice on yeast, flour, etc., changed everything and more than once, and changed not only a store in Moscow, but also took in a neighboring region. Finally, I decided to take the stove to the service. Where she successfully stood for 1 month and returned to me with a diagnosis "everything is in order." At home, everything is the same with pastries. I have already changed the location, I thought maybe the sun affects.
There are "colleagues" on the forum with the same trouble. I read it, but did not understand the solution other than the service. The service did not help me.
Help!!!!!!!!! I can't throw out 7 t rub.

First, expose the bread recipe, and describe everything that you did when laying, kneading, baking, the program, measuring the products and other subtleties of how the bread was made.

Then you can say something

Bookmark order. Always bake a 4 hour main bread. On the bottom 1 small measuring spoon of yeast. Then 400 grams of sifted flour, 1 small measuring spoon of salt for flour, 1.5 measuring spoons of sugar, butter, 260 ml of water (or milk, but this did not affect the rise)

According to the description of the problem, it looks like a stove malfunction

Sometimes in the service, the equipment is not really checked: they had to bake bread there. (The way out is to be friends with the master,)

If you checked your yeast (checked their activity?) - then everything is fine with the recipe.

Another option: insufficient voltage in the network, type in the window "search in the forum" the words voltage in the network, and you will find many similar cases and how people are struggling with this.

There are "colleagues" on the forum with the same trouble. I read it, but did not understand the solution other than the service. The service did not help me.
Help!!!!!!!!! I can't throw out 7 t rub.

I returned mine with the same problems back to the "Eldorado" store (I won't buy anything else there, disgusting service, especially when it comes to the guarantee) and took the money. I will no longer have a bread machine, at least a PANASONIC. Although at first she baked excellent bread.

I use the same flour and yeast as before, all from the same batch. Before that, I baked perfectly for 5 months, no complaints or complaints.

This was the reason! The expiration date might end, the flour might "get sick", the yeast might "die." In such cases, change the flour and yeast to ANOTHER manufacturer! And then only to the service! Read 08 August 2009, 12:50:06 posts above!

People, help with advice, pliz! I used the saber device successfully for 2-3 months, I was not happy. But for some time now, as chopped off. THE DOUGH STOPPED TO RISE !!! In any mode. I do everything the same as at the beginning, when the bread was excellent. The sequence is the same. The components are the same. I bought Shiver in the same Magnet all the time, then I bought it in Auchan - it did not help. Is there really such a coincidence that you buy shivers (not expired) four times in a row from different parties - and all are defective. It's just when the dough doesn't rise - the first suspicion of trembling. But, if not trembling, then what? Really drag to the service center? Thank you.

I had the same problem after six months of operation. I bought a bread maker (255) in March this year. Used intensively. Judging by the posts in this topic, it's not about flour and yeast, but about the bread maker itself. Most of all, it looks like a low-quality temperature sensor. After some exploitation, it "floated" and now gives inaccurate readings, which is why both the rise of the dough and the baking occur at a lower temperature.

How do I use my bread maker now? At least two experimentally tested methods are proposed.

1. We make a separate dough kneading (main, dietary, rye, French) and after the end of the cycle, we additionally leave the dough for the time necessary for it to rise normally. After that we bake in the "baking" mode, adding 5-10 minutes to the standard time.

2.Now I get wonderful rye bread when kneading in the "pizza" mode and then aging for 40-60 minutes. Then baking - 65 minutes.

[shepetov9]

shepetov9 before drawing conclusions, change the flour and yeast to ANOTHER manufacturer! And then only to the service! Read 08 August 2009, 12:50:06 posts above!

I changed both flour and yeast. I tried with Lviv and Voronezh. I bought special flour, although earlier it turned out great from ordinary flour. The result is zero.

/ I read all the materials on the topic /

I have a nightmare too
I think from the cold, it became cold at home.
I already shoved the dough into the microwave, with the lamp on and the door closed, it rose at least a little

Imagine and I have the same thing! Today I put the bread to bake, followed the bun and went shopping with peace of mind. I came home, the bread is ready ... I have never had such a low and dense one! Baked on proven flour, saf-moment yeast (I was too lazy to put the dough yesterday), French mode.
He must be cold!

Good day. I used the 255 stove for about six months. The bread was gorgeous, and there was not even a "lumpy first pancake". Then, 1 time out of 10, the bread did not rise. That is, it is baked, but 4 cm high and some kind of damp. Over time, every second one stopped working, and in the end, I forgot the kind of good bread. The pigeons on the street were very pleased with my morning visit with the failed creation. I checked advice on yeast, flour, etc., changed everything and more than once, and changed not only a store in Moscow, but also took in a neighboring region. Finally, I decided to take the stove to the service. Where she successfully stood for 1 month and returned to me with a diagnosis "everything is in order." At home, everything is the same with pastries. I have already changed the location, I thought maybe the sun affects.
There are "colleagues" on the forum with the same trouble. I read it, but did not understand the solution other than the service. The service did not help me.
Help!!!!!!!!! I can't throw out 7 t rub.

Several times it happened to me that the bread turned out to be low and not baked, as a result of searching for the cause, it was possible to find out that the fault was low voltage in the network. After installing the voltage regulator, the problem disappeared.
Try to measure the voltage, if it is 200V, then most likely the reason is this, if 220V, then to the service.

It was all the same for me. I tried different yeast, different flour - a month of daily experiments)) I took it to the service. They confirmed it was a hardware failure.
An interesting detail. According to the law, they can "repair" a month and a half. But. They fix it - they simply write it out from Panasonic. The spare part did not come in a month - they draw up an act that repairs are impossible, they endorse a day in Panasonic and send them to the store - to change. I'll go tomorrow.

But. They fix it - they simply write it out from Panasonic.

This technology is incorporated in the documentation - repair by replacing boards.
Accordingly, the payment from Panasonic to the repairman for such work is penny and it makes no sense for him to poke around in the stove, a schematic diagram of which, like a document, is not provided.

The scheme is still as provided, just in Japanese firms, the concept of repair is as follows: 1-3 nodes or blocks are changed, a defect map is drawn up, if the replacement did not help, for scrap, the repair is not economically viable. The firm needs to keep the "brand" easier for them to issue a new device or return money

The scheme is still as provided ...

I would be extremely grateful if you can find it for me.
In general, read the service manual for the Panasonic 207 on the website, and you will understand everything.

[How can you check if the bread maker is junk or the reason is different?]

With the onset of warmth, I noticed that the bread turns out lower and lower each time. I live in Germany to suspect the quality of the products, somehow it does not even occur to me. I wrote it off for the heat and didn't really bother.

When the bread began to turn out very low, I decided to follow the bun in order to correct the water-dough ratio. Put on "French". The gingerbread man is watery, it is also slightly smeared along the bottom. Added 1st. a spoonful of flour. It turned out pretty well.
Today I put on "Italian" and immediately cut the water by 20 grams. The gingerbread man was excellent, just like an earlobe, although it looked a little steep. Joyful that he "guessed" the product was ready. And oh, God ... One edge is half the height of the norm, and the second is generally barely 3-4 cm from the bottom.

I have no idea what could be the matter. During these 3 weeks, both the flour and the yeast and temperature in the apartment changed (today it is even very cool).

How can you check if the bread maker is junk or the reason is different?
Thanks for the help!

PS. Oven Panasonic 255, dry yeast.

Definitely yeast. But you can also check, do all the manipulations with the dough manually, let the dough rise, bake in the oven (so as not to waste the experiment), and you will immediately understand what could be the reason. Good luck!

Definitely yeast. But you can also check, do all the manipulations with the dough manually,

ABOUT! Great answer. If "unambiguously", then I will not break my head, tomorrow I will buy another yeast and check. I won't check it manually yet, because I don't really know how to do everything correctly, so I doubt the purity of the experiment.