Please help. Forgot to add yeast to yeast roll dough. Passes windowpane but doesn't rise. What do I do?
I dissolved the yeast in water and added it to the (still rather wet and sticky) dough and am now kneading it in my Bosch. I don't know whether that was the right thing to do or how long I should knead it, now. Please help.
If the dough was already well-kneaded, you won't need to do any more than work in the yeasty water, and maybe add a little flour if you think the dough is just too wet and sticky. It's better not to overdo the kneading. Should turn out all right. Just give it some time to let the yeast kick in.
Thank you. I guess I should have realized I needed to add a little more flour to the mix. Now that you say it, it seems like common sense. But I didn't, and I ended up baking it in a 9x13 after sprinkling some salt and Italian seasoning on top. My recipe is for whole wheat yeast rolls, but there was no way that dough was going to hold shape to form rounds. I guess I was just too tired to be baking, tonight.
Don't feel bad, we've all been there. I forgot the salt once and added it in after fermentation had started. And I even forgot the sourdough starter once. This came from changing the sequence in which I usually do things.
My first loaf, which was actually only a few weeks ago, I completely missed the part about dissolving the yeast in warm water and let set a bit. I poured the dry yeast in with the flour and water and rest of the ingredients and whisked. Then I noticed the missed step, and a few more. It still rose some after sitting, I didn't know how it would turn out.
Surprisingly it actually turned out ok, I ate it. Yes, I am still a greenhorn at baking. Laugh, learn and keep going.
Active dry yeast doesn't need to be dissolved in warm water first any more. Instant yeast never did. Recipe instructions to do so are left over from many years ago. It's not bad to bloom it but it's not needed.
If the dough was already well-kneaded, you won't need to do any more than work in the yeasty water, and maybe add a little flour if you think the dough is just too wet and sticky. It's better not to overdo the kneading. Should turn out all right. Just give it some time to let the yeast kick in.
TomP
Thank you. I guess I should have realized I needed to add a little more flour to the mix. Now that you say it, it seems like common sense. But I didn't, and I ended up baking it in a 9x13 after sprinkling some salt and Italian seasoning on top. My recipe is for whole wheat yeast rolls, but there was no way that dough was going to hold shape to form rounds. I guess I was just too tired to be baking, tonight.
Again, thanks so much.
Don't feel bad, we've all been there. I forgot the salt once and added it in after fermentation had started. And I even forgot the sourdough starter once. This came from changing the sequence in which I usually do things.
It happens - you're not the only one. Enjoy!
My first loaf, which was actually only a few weeks ago, I completely missed the part about dissolving the yeast in warm water and let set a bit. I poured the dry yeast in with the flour and water and rest of the ingredients and whisked. Then I noticed the missed step, and a few more.
It still rose some after sitting, I didn't know how it would turn out.
Surprisingly it actually turned out ok, I ate it. Yes, I am still a greenhorn at baking. Laugh, learn and keep going.
Active dry yeast doesn't need to be dissolved in warm water first any more. Instant yeast never did. Recipe instructions to do so are left over from many years ago. It's not bad to bloom it but it's not needed.
Interesting, thanks tpassin