Troubleshooting with Bread Making
Hope it helps you!
Featured Pinch Tips Video
- flour in any recipe that does not specify what kind to use is typically all purpose.
- when scaled dough has been shaped (cut dough such as rolls, buns) gasses can escape from the sticky cut surface, close these cut surfaces giving the dough dry and smooth exterior.
1Problem: Heavy dense, raw dough
Too much flour has been forced into the dough
Gradually add more water and check recipe
2Problem: Pale Crust
Baking temp is too low, dough is over proofed, too much steam added to the oven
Increase temperature of your oven, Proof to maximum double in size, Briefly open oven door to release steam
3Problem: Dark Crust
The oven temp too high or too much sugar in recipe
Decrease oven temp, adjust recipe
4Problem: Dense Crumb
Not enough yeast or fermentation time. Too much salt or improper molding technique
Adjust the recipe to allow more time for final proof. Reduce salt, do not overwork when molding your dough.
5Problem: Large Holes in bread
too much yeast, not enough punching to release gas
Adjust recipe, punch down properly to release gasses
6Problem: Under cooked dough, veins through bread
Insufficient kneading, oven too hot
Work dough until elastic throughout, decrease oven temp.
7Problem: Crumb color is too dark
Fat has been omitted from the dough. A yellowish crumb color may also be because the flour has not been bleached at the flour mill
Add more fat (or bread improver), check your flour type
8Problem: Streaky crumb
A streaky crumb indicates that a skin developed on the dough
Cover dough properly to prevent drying out
131 degrees F = Yeast death
113 degrees F = Highest temp allowing growth
88-95 degrees F = Most rapid growth
75-86 degrees F = Steady growth with good results
less than 73 degrees F = slow growth
34-40 degrees F = Storage of yeast, yeast is dormant at this temp.
10After kneading as much as YOU think you should...pinch off a small ball of dough. Spread it out with your fingers, if it breaks you haven't kneaded enough, but if it stretches out and you can see through it (like a window) then the gluten is developed :) You can over work your bread dough. :)