Baking tips, FAQS & hints

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
• Dough rose too long before being baked