why would the dough not rise if it is placed straight into the hot oven after it has been mixed
Why would the dough not rise if it is placed straight into the hot oven after it has been mixed?
Answer:
When dough is placed straight into a hot oven right after mixing, it may not rise properly due to several reasons. Firstly, yeast, a common leavening agent in bread-making, needs time to ferment the sugars in the dough and produce carbon dioxide gas, which causes the dough to rise. Placing the dough immediately in a hot oven does not give the yeast sufficient time to work.
Secondly, the heat from the oven can kill the yeast if it’s too high, preventing the dough from rising. Yeast is a living organism, and extreme temperatures can destroy it. Ideally, the dough should be allowed to rise in a warm, draft-free place before baking.
Lastly, the structure of the bread may not develop properly if the dough doesn’t go through the proofing process. Proofing allows the gluten in the dough to relax and stretch, giving the bread a light and airy texture. Without this resting period, the bread may end up dense and tough instead of light and fluffy.
Therefore, it is essential to follow the recommended proofing and resting times to ensure that the dough rises properly and achieves the desired texture and taste.