The Bread Did Not Proof All the Way. Making bread is a game of patience, surely. But each step is critical to the result – including the proofing process. If you try to bake a loaf of bread that is under-proofed, you will end up with a loaf that doesn’t rise or bake properly. The remedy: Let the bread proof all the way, and don’t take any Your yeast will die if the water is too hot. Then, wait 10–15 minutes to see if the yeast begins to foam. If it does, then the yeast is alive and active, and you can proceed with making your bread. If there is no foam, then the yeast may be dead, and you should start over and activate fresh yeast. So, yes, the acid in vinegar kills the yeast when the two mix directly. When yeast can’t grow, the fermentation process stops, and your dough won’t rise. Now, a small amount of vinegar added to bread dough with yeast is a different matter. Adding vinegar to the dough actually increases the yeast’s ability to make the dough rise. But if you have a cool dough, a cool room isn’t going to do anything to warm it up. You’ll have to make some adjustments: You’re either going to reduce fermentation in the case of a warm dough, or, in the case of a cool dough, extend fermentation. DT: In other words, if the dough is sluggish and cool, I should just let it rise for longer. If your perfect bread loaf turns into a crumbly mess, don't worry. The overworked dough will work great when used as croutons or breadcrumbs. For a simple way to tell if your dough has been over-kneaded, check for these signs of over-kneaded dough. Dense and stiff. Hard to flatten out. Simply take a portion of the excessive yeast dough and mix it with an equal amount of flour and water to create your pre-ferment. Allow it to ferment for the recommended time, then incorporate it into your bread recipe. Pizza Dough: Repurpose the excessive yeast dough into pizza dough. x1hh.

not enough yeast in bread