I have made several attempts to make simple white bread. Every recipe I have tried the second rise just does not happen. the dough makes it to almost the top of the bread pan. I end up getting what amounts to half a loaf height wise. Most recipes call for 720g of flour. my bread pans are slightly larger than standard. Mine are 5.25 X 9.25. This last time I downloaded a bakers calculator that had a bread setting. I tried this: 900g of flour, 648g water, 47.8g salt, 7.2g dry active yeast, and 1/4 cup of oil. First proof doubled in size no problem in about 90minutes. Second proof lasted three hours and quit rising. I went ahead and baked it anyway because I can at least use it to dip and spread cheese on. I have read too much yeast can cause early die off because the yeast runs out of food. Most recipes call for twice as much yeast as you actually need. Supposedly the rule is 1% yeast to flour in weight when using dry active yeast. Just seems funny I follow exactly what the YouTube people do making bread and theirs turns out and mine doesn't.
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47.8g of salt for 900g flour, is that correct? Over 5% salt?
More knowledgeable folks will probably come in with other questions (including about what kind of flour you are using), but that stands out to me as a potential issue.
It seems like a lot of oil, too. With that much flour, twice as much yeast shouldn't be a problem. How about more details, like the flour type. fermenting temperature, and the like?
The flour can't handle the time - at least it appears so. More info is needed. Enjoy!
When you say pans "are", does that mean you are making 2 loaves? 720g flour is on the low side for those pan sizes; however, 900g should have been ok.
As stated, salt way too high, but yeast is way too low, at .8%--900g flour, 7.2g yeast. Oil is ~6% which is fine (1/4c=~55g). I use 10% fat in white sandwich bread.
n/t
Suave's comment seems to have been posted on the wrong thread...
Indeed
Wait and see