"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Yeast Breads, Rolls & Braids
Click Here to Login
Thread Tools Display Modes
Old 11-25-2010, 10:51 AM   #1
Senior Cook
Mr_Dove's Avatar
Join Date: May 2005
Location: Denver
Posts: 209
Alton Brown Cinnamon Rolls (failed to proof properly)

We recently attempted to make the Alton Brown overnight cinnamon roll recipe. Everything went find at the beginning. The yeast appeared to activate properly. It double like it should. We put them in the fridge overnight per the recipe.

The next day we attempted to follow the proofing instructions to "reactivate" the yeast but nothing happened. The boiled water failed to do anything. We did 30 minutes with just the boiled water and then put the oven on "Warm" for another 30 minutes. Still nothing. We went ahead and baked them despite the lack of additional rising but they didn't rise while baking either.

I don't really understand the proofing process. I don't understand why it can rise fine the first time but not rise the second time.

We are at Denver so high altitude might apply but I doubt that it would affect the yeast. It's also pretty cold right now but that shouldn't affect the proofing in the oven.

Please help!


Mr_Dove is offline   Reply With Quote
Old 11-25-2010, 11:33 AM   #2
Chef Extraordinaire
taxlady's Avatar
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,849
Send a message via Skype™ to taxlady
Have you tried baking something else with that yeast? Something that doesn't go in the fridge before proofing?

May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 11-26-2010, 07:13 AM   #3
Executive Chef
Hoot's Avatar
Site Moderator
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,306
After letting Google look around a bit, it seems that high altitudes affect nearly everything about baking yeast breads
Here are a couple of articles I ran across.
Baking Great Bread at High Altitude - Associated Content from Yahoo! - associatedcontent.com

Baking Yeast Breads at High Altitudes | Taste of Home Recipes

Further looking will likely yield more information and useful guides.
Good luck and let us know how it goes!!!
Hoot is offline   Reply With Quote
Old 11-26-2010, 08:37 AM   #4
Assistant Cook
Join Date: Apr 2008
Location: Ossining, NY
Posts: 13
High altitude baking book

My ex-boss's wife (Susan Purdy) went around the country renting places at different altitudes to test out baking recipes. Both altitude AND local flour types make a big difference to recipes. Here's the name of her book:

Pie in the Sky Successful Baking at High Altitudes: 100 Cakes, Pies, Cookies, Breads, and Pastries Home-tested for Baking at Sea Level, 3,000, 5,000, 7,000, and 10,000 feet (and Anywhere in Between)

Great lady!
Biser is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:43 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.