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Troubleshooting Your Yeast Breads

PROBLEMCAUSESOLUTIONS
DOUGH COLLAPSED WHILE RISINGToo much rising timeKnead dough briefly and let rise again until doubled.
LOAF COLLAPSED IN OVENOverproofedProof for less time
SKIN ON DOUGHDough insufficiently covered while risingCover bowl with plastic wrap while rising
DENSE ON BOTTOM1.Not enough rising time
2.Too much flour
3.Underbaked
4.Oven temperature too low
1.Let rise until fully doubled
2.Decrease flour
3.Bake longer
4.Check oven accuracy
FLAT LOAF1.Insufficient kneading
2.Yeast not properly dissolved
3.Not enough flour in dough
1.Knead longer
2.Proof yeast (active dry only)
3.Let dough rest, covered, for 10 minutes after kneading. If dough is sticky and has spread sideways instead of rising, continue to knead a bit longer
LOAF SPLIT AT SIDES1.Too much flour in dough
2.Too much dough in pan
3.Uneven heat in oven
4.Improper shaping
1.Decrease flour
2.Fill pan no more than 2/3 full
3.Use a pan that conducts heat well
LARGE HOLES IN LOAF1.Insufficient kneading
2.Dough overproofed
3.Insufficient kneading after rising
1.Knead dough longer
2.Punch dough down and let rise again until doubled
3.Knead or press out air bubbles after fermentation before shaping
DRY AND CRUMBLY TEXTURE1.Too much flour
2.Dough overfermented
3.Oven temperature too low
1.Decrease flour
2.Punch dough down and let rise again until doubled
3.Increase oven temperature

Come on---Browse Around---Let's Bake Some Bread!
(Click on the title)
Different Flours: Why King Arthur's Flour is Best
Equipment
The Process
Hearth Bread Baking
Troubleshooting
Sourdough and Starters
My Favorite Yeast Bread Recipes
My Favorite Quick Bread Recipes
Where I buy my "Stuff"
Round Table Member Bread Photos
Special! Pan De Campo by Dr. John Raven
Another Special! Wingboy's Lovely Hole-y Bread
One More Special! Special! Breadbakered's Crocodile Bread
Back to My Breadbox
Back to my Kitchen Front Page

Copyright 2006 Carol Stevens, Shaboom's Kitchen, All Rights Reserved