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
