For one, always use high-protein flour with at least 10% to 13% protein content. High protein creates a good gluten network, resulting in soft and desirable bread. Low-protein flour will result in dense bread. Secondly, don’t overdo it with the flour. Although flour is essential for bread baking, too much of it will cause a dense loaf. Watch on. The ratio of yeast to flour varies depending on the recipe and the desired outcome. For standard bread recipes, the ratio of yeast to flour is usually 1 teaspoon (4g) of instant dry yeast to 1 cup (125g) of flour. For more complex recipes, the ratio can vary from 1 tablespoon (9g) to 1/4 cup (62g) of instant dry yeast for every 5 cups Then again, if your water is too hot, you will kill the little buggers and they will be useless. Typically, hot water somewhere in the range of 105° and 115°F is ideal for proofing dry yeast. 95°F is often recommended for live yeast, but it may not be hot enough at 95°F for activating the dry yeast. Conversely, dough that rises too quickly produces bread with flat flavor. Nail the sweet spot — warm enough to rise at a decent rate, yet cool enough to develop flavor — and you're golden. Studies have shown that the optimum temperature for yeast to grow and flavor to develop is 75°F to 78°F. (Interested in the science behind the data? Place the parchment paper on the hot pan, cover the pan and bake it for 30 minutes. Then remove the lid, brush little milk (optional) and place it back in the oven without the lid. Bake the bread for 15 minutes or until it looks golden on top. Once done, lift the parchment paper and place it on a board. Method #1: Chemical leaveners. If you want to bake bread today and don’t want to fuss, use chemical leaveners. The words “chemical leaveners” may sound foreign and like something you wouldn’t want in your kitchen. But in reality, this term captures ingredients that you’re probably quite familiar with ⁠— baking powder and baking soda. A lot of people starting out use an equal volume of flour and water because it’s easy, but it's also a lot harder to tell when it’s ready, versus a starter that's a little stiffer: say, around G3m5.

not enough yeast in bread