Why Does My Dough Spread Instead Of Rising?

Last Updated on November 23, 2021

Have you ever wondered why dough spreads instead of rising?
Well, you’re not alone!
There’s no doubt that baking bread is one of the easiest things to do.
However, there are several factors that affect the outcome of your loaf.
In this blog I’m going to explain you how to get rid of those pesky bubbles and create perfectly risen loaves every time.

Not Enough Gluten Development

You didn’t use the right flour. Gluten development is very important for bread making. It’s what gives bread structure and allows it to rise. To get the right gluten development, you need to use a combination of wheat flours. In addition to whole wheat flour, you’ll need white flour usually unbleached and bread flour. Bread flour contains higher protein levels than regular flour, but lower than cake flour. This helps give bread dough strength. White flour contains no proteins, so it doesn’t help develop gluten. You can use any type of flour you prefer, but if you’re looking for the best results, try using a blend of different types of flour.

Build Plenty Of Gluten For Strength

To build plenty of gluten for strength, you need to mix together two parts of bread flour, one part of whole wheat flour, and one part of cake flour. Mix these three ingredients together until combined. Then add enough water to form a soft dough. Knead the dough until smooth. Let the dough rest for about 10 minutes. Roll the dough into balls and let sit for another 5 minutes. Shape the dough into loaves and place them on a baking sheet covered with parchment paper. Bake at 350 degrees Fahrenheit for 30 minutes.


Autolyse is a technique used to improve the quality of dough. It is done by mixing the dry ingredients flour, salt, yeast with cold water and letting the mixture sit for 15 minutes. This allows the proteins in the flour to bond with each other and form a stronger structure. After autolysing, the dough is kneaded again and allowed to rest for another five minutes. Mixing Methods

Stretch & Folds

Stretch and folds are two methods used to mix dough. In stretch and fold method, the dough is divided into three parts. First part is mixed thoroughly and added to the second part. Second part is mixed and added to the third part. Finally, the whole thing is kneaded together. In the second method, the dough is mixed and folded repeatedly until the desired consistency is achieved. Kneading Method Answer: Knead is the process of developing gluten in the dough. Gluten is the protein found in wheat flour that gives breads and pastries their elasticity. To develop gluten, the dough is stretched and folded several times. Dough is usually kneaded using either a stand mixer or a hand mixer.


Kneading is the process of developing the gluten in the dough. It involves stretching and folding the dough repeatedly until the desired consistency softness is reached. This helps the gluten to form strong bonds between the proteins in the dough.

Use The Right Flour For Enough Gluten

The right flour for enough gluten depends on what type of bread you are making. Breads made from wheat flour all purpose usually have a higher protein content than breads made from rye flour rye. Rye flour contains more gluten than wheat flour because it contains more protein. To get the same level of gluten strength in wheat flour, you need to knead the dough longer. In addition, if you are using bread flour, you need to add more yeast to the recipe. To get the same level of elasticity in bread made from rye flour, you need to use a lower hydration ratio. A low hydration ratio means that you need to add less water to the dough.

Build Enough Surface Tension

Surface tension is the force that keeps liquids from spreading across surfaces. It’s the force that holds a drop of water together. The surface tension of water is about 72 dynes per centimeter 72 dyne/cm. This is why a glass of water doesn’t spill over onto the table. The surface tension of milk is about 20 dynes per centimeter. This is why a glass full of milk won’t spill over onto the floor. You can build surface tension by adding ingredients to the water. Adding sugar to the water will increase the surface tension.

Shape It Twice

To shape dough into a ball, roll the dough between your palms until smooth. Then flatten the dough into a circle using a rolling pin. To shape a loaf of bread, place the dough on a lightly floured surface and fold the dough in half lengthwise. Roll the dough back and forth between your hands to form a rope. Fold the rope in thirds to form a triangle. Rotate the triangle 90 degrees and repeat folding and rotating until the dough forms a round loaf.

Use A Banneton

A banneton is a tool used to shape dough into loaves. It consists of two parallel boards with a slot cut into each board. Place the dough in the center of the banneton and pull the sides together to form a rectangle. Use a bench scraper to lift the dough from the banneton and turn it 90 degrees. Repeat the process until the dough forms a long rectangle. Fold the dough in thirds lengthwise. Turn the dough 90 degrees and repeat the process until the dough is shaped into a round loaf.

Cut Back The Amount Of Water

If you are using a slow cooker, you can reduce the amount of water added to the recipe. This will help prevent the cooker from getting too hot and causing the crockpot to burn.

Try Experimenting With Different Flours

You can experiment with different flours to see what works best for you. Try adding other ingredients such as nuts, seeds, dried fruit, spices, herbs, and even chocolate chips! Use A Slow Cooker For More Than Just Soups And Stews

How do I fix runny dough?

Kneading dough is a process where you mix the ingredients together until they become a homogenous mass. This process helps to develop gluten, a protein found in wheat, rye, barley, and other types of grain. Gluten gives bread dough its elasticity and chewiness. Kneading also allows the gluten to form into long strands that trap air pockets during rising, giving breads a light texture and flaky crust.

How do you stiffen bread dough?

If your bread dough is very soft, it could mean that either your yeast was not active enough or your flour was not sufficiently hydrated. In order to get rid of the slackness in your dough, you can try kneading it again. Also, if you notice that your dough is getting sticky after mixing, you can add more flour to the mixture.

How do I make my dough firmer?

Gluten free breads are usually made from flours such as rice, corn, potato starch, tapioca starch, millet, buckwheat, sorghum, teff, quinoa, amaranth, and other grains. Gluten free breads are also known as “no-gluten” breads because they lack the protein found in wheat. These types of breads are typically used in place of regular breads when people who suffer from celiac disease or gluten intolerance eat.

How do you increase the elasticity of dough?

If you notice that your dough is not rising properly, try these remedies: 1 Make sure your yeast is active. Yeast needs air to multiply and become activated. Check the expiration date on the package. 2 Add more flour. 3 Use a larger quantity of yeast. 4 Increase the temperature of your oven. 5 Try adding a pinch of salt. 6 Let the dough rest for 10 minutes. 7 Mix the dough well. 8 Cover the bowl with plastic wrap and let sit for another hour. 9 Refrigerate overnight. 10 Let the dough warm up slightly before rolling out. 11 Roll out the dough between two pieces of parchment paper. 12 Remove the top piece of parchment paper and roll out the dough again. 13 Repeat steps 10–12 until the dough is no longer sticky. 14 Bake the bread. 15 Cool completely before slicing. 16 Store in the refrigerator. 17 Freeze for later use. 18 Eat! What is gluten free bread?

Does kneading dough make it firmer?

Baking powder and baking soda are leavening agents used in baked goods. Baking powder contains acid sodium bicarbonate and baking soda contains alkali potassium carbonate. Both react with moisture to produce carbon dioxide gas, which helps to lighten the texture of the dough and give it a lighter crumb. Baking powder reacts quickly, while baking soda takes longer to activate. This is why recipes using baking powder usually call for mixing the ingredients together immediately before adding to the dough. Baking soda works better if added after the other ingredients are mixed together.

Why is my dough too loose?

Stiffening bread dough is done by adding eggs to the dough. Eggs help to strengthen the gluten network. In addition, eggs also help to improve the volume of the loaf. Add 2 whole eggs to every cup of flour. Mix the eggs thoroughly with the flour. Make sure that the mixture is very dry. The dough should be soft but not sticky. Let the dough sit for 15 minutes. Roll the dough into balls and put them in a greased pan. Cover the pan with plastic wrap and let the dough rise for 30 minutes. Bake the loaves at 350 degrees F for 20 minutes. What is the difference between baking powder and baking soda?

Why is my bread dough so slack?

To make your dough firmer, you need to knead it well. Knead the dough until it becomes smooth and elastic. It is important to knead the dough well because if you don’t, the gluten will not develop properly and your bread won’t turn out right. To get the best results, you should knead the dough for about 10 minutes. After kneading, let the dough rest for 5 minutes. Then roll the dough into balls and place them in a greased bowl. Cover the bowl with plastic wrap and leave it in a warm place for 1 hour. This process helps the yeast to activate and give the dough a better texture.

In conclusion, the amount of water, yeast, and flour is all that matters. So next time you’re making bread, pay attention to the ratios, and then just knead that dough. You’ll get better bread than ever before, and maybe even some killer biceps.

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