Bread making for dummies...

[Non Sequitur]

I freely admit that I'm less than a novice cook, but tonight I got ambitious and decided to make some focaccia bread. I got a recipe that someone recommended, went to the store and got the ingredients, and followed the recipe up to the point where you let the dough rise. The recipe says the dough should double in size after an hour and a half. It's been over two hours and that dough still hasn't made a move. Am I screwed? The recipe said to mix the yeast with warm water -- 120-130 degrees. I didn't have a thermometer, so I kind of guessed on the temperature. Could that be my problem?

A couple of other side notes: Is there much benefit to using a baking stone rather than a bread pan? When I was married, my wife always used a baking stone (not sure if that's what it's called). Also, the recipe I was following tonight called for herbs de provence. Couldn't find that in the store, so I got Italian Seasoning. Is that close enough?

Any help would be appreciated.

[Jarid in Cedar]

I freely admit that I'm less than a novice cook, but tonight I got ambitious and decided to make some focaccia bread. I got a recipe that someone recommended, went to the store and got the ingredients, and followed the recipe up to the point where you let the dough rise. The recipe says the dough should double in size after an hour and a half. It's been over two hours and that dough still hasn't made a move. Am I screwed? The recipe said to mix the yeast with warm water -- 120-130 degrees. I didn't have a thermometer, so I kind of guessed on the temperature. Could that be my problem?

A couple of other side notes: Is there much benefit to using a baking stone rather than a bread pan? When I was married, my wife always used a baking stone (not sure if that's what it's called). Also, the recipe I was following tonight called for herbs de provence. Couldn't find that in the store, so I got Italian Seasoning. Is that close enough?

Any help would be appreciated.

The yeast is the key. If your water was too hot, it will kill the yeast and you won't get a rise. If it is too cold, it will be very slow to activate.

My wife doesn't use a thermometer, but she has done bread enough times(and ruined multiple batches figuring it out) that she can get the right temp by feel.

[Non Sequitur]

The yeast is the key. If your water was too hot, it will kill the yeast and you won't get a rise. If it is too cold, it will be very slow to activate.

My wife doesn't use a thermometer, but she has done bread enough times(and ruined multiple batches figuring it out) that she can get the right temp by feel.

It sounds like if I'm going to err, I should use water that is too cold -- at least it will eventually rise. Thanks.

[Jarid in Cedar]

It sounds like if I'm going to err, I should use water that is too cold -- at least it will eventually rise. Thanks.

The other thing you can do if you use colder water and it doesn't rise is to put the dough in a bowl in your oven. Place a pan of hot water underneath it. That can help activate the yeast as well.