What are the causes of bread not rising?

There are many reasons why bread might not rise, and it's often a combination of factors. Here's a breakdown of the most common causes:

Yeast Issues:

* Inactive Yeast: The yeast might be dead or inactive. Check the expiration date and store yeast properly.

* Wrong Yeast Type: Some recipes call for specific types of yeast (active dry, instant, etc.). Using the wrong kind can affect the rise.

* Incorrect Water Temperature: Yeast needs a specific temperature range (around 105-115°F) to activate. Too hot or too cold will kill the yeast.

* Insufficient Yeast: Using too little yeast will slow down the rising process.

* Overproofed Yeast: If the yeast is allowed to proof for too long, it may become tired and less effective.

Flour Issues:

* Incorrect Flour Type: Different flours have different protein levels, affecting gluten development and rise. For example, bread flour has a higher protein content than all-purpose flour, leading to a better rise.

* Old Flour: Old flour can become stale and lose its ability to absorb moisture, which is essential for proper dough development.

Mixing and Kneading Issues:

* Not Enough Kneading: Kneading develops gluten, which traps air and contributes to the rise. Insufficient kneading results in a dense, flat loaf.

* Overkneading: Kneading for too long can make the dough tough and lead to a dense loaf.

Other Factors:

* Too Much Sugar: Excessive sugar can inhibit yeast activity.

* Cold Ingredients: Using cold ingredients can hinder the yeast's ability to work properly.

* Draft: A cold draft can cool the dough and slow down the rising process.

* High Altitude: High altitude can affect yeast activity, leading to a less-than-ideal rise.

* Incorrect Oven Temperature: Too low an oven temperature will prevent the bread from rising properly.

* Overcrowding: Baking multiple loaves together can prevent proper airflow and inhibit rising.

Troubleshooting Tips:

* Check Yeast Activity: Dissolve a teaspoon of sugar in warm water and sprinkle with yeast. If the yeast is active, it will bubble within a few minutes.

* Double-Check Recipe: Ensure you are using the correct flour type and following the recipe instructions precisely.

* Adjust Kneading Time: Knead the dough until it's smooth and elastic, but avoid overkneading.

* Proof in a Warm Place: Proof your dough in a warm, draft-free environment.

* Use a Thermometer: Measure the temperature of your ingredients and oven to ensure proper conditions for yeast activity and baking.

If you're still having trouble, try experimenting with different factors one at a time to pinpoint the issue. With a little trial and error, you'll be able to bake beautiful, risen loaves of bread in no time!