BREAD TROUBLESHOOTING
The Dough Does Not Rise Old yeast Water was too cool to activate the yeast or so hot that it killed the yeast The dough is too stiff Rising place is too cool The Bread Falls In The Oven
Dough rose too much and got too light The Bread Does Not Brown On The Sides Pans are too bright and reflect heat away from the sides
Poor pan placement in the oven and therefore overcrowding The Bread Has An Excessive Break On The Side Oven is too hot
Insufficient rising period Improper shaping The Tops Of The Bread Loaves Are Cracked Bread cooled too rapidly, probably in a draft
The dough is too stiff The dough is not mixed well Baked Loaf Crumbles Easily
Dough is not mixed well Too much flour added Rising place is too warm Rising period too long Oven temperature is too low The Bread Is Doughy On The Bottom Loaves were not removed from pans and allowed to cool on racks after baking
The Crust Is Too Thick Too much flour
Insufficient rising period Oven temperature is too low The Bread Is Heavy & Dense Too much flour added
Insufficient rising period Certain flours (whole wheat, rye, and others) create a heavier loaf than all-purpose unbleached flour The Bread Is Wet Inside & Has A Coarse Grain Insufficient rising period
The Bread Is Dry & Has A Coarse Grain
Too much flour added Dough not kneaded long enough Rising period too long Oven temperature too low The Bread Contains Dark Streaks Uneven mixing or kneading
Bowl was greased too heavily Dough was not covered during rising period The Bread Has Holes In It Air not completely pressed out of dough when loaves were shaped
Dough rose too long before baking loaves The Bread Smells & Tastes Of Yeast Rising periods too long
Rising place is too warm The Bread Has A Sour Taste Rising place is too warm and therefore the dough rose too quickly
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