Troubleshooting with Bread Making

Janet Scott


I'm taking a online Culinary Class and wanted to share with you some helpful Bread Baking tips.

Hope it helps you!


★★★★★ 1 vote



  • 1
    flour in any recipe that does not specify what kind to use is typically all purpose.
  • 2
    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.

How to Make Troubleshooting with Bread Making


  1. Problem: Heavy dense, raw dough
    Too much flour has been forced into the dough
    Gradually add more water and check recipe
  2. Problem: 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
  3. Problem: Dark Crust
    The oven temp too high or too much sugar in recipe
    Decrease oven temp, adjust recipe
  4. Problem: 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.
  5. Problem: Large Holes in bread
    too much yeast, not enough punching to release gas
    Adjust recipe, punch down properly to release gasses
  6. Problem: Under cooked dough, veins through bread
    Insufficient kneading, oven too hot
    Work dough until elastic throughout, decrease oven temp.
  7. Problem: 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
  8. Problem: Streaky crumb
    A streaky crumb indicates that a skin developed on the dough
    Cover dough properly to prevent drying out
  9. Yeast growth:
    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.
  10. After 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. :)

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