troubleshooting with bread making

How To Make troubleshooting with bread making

• Step 1
  Problem: Heavy dense, raw dough Reason: Too much flour has been forced into the dough Solution: Gradually add more water and check recipe
• Step 2
  Problem: Pale Crust Reason: Baking temp is too low, dough is over proofed, too much steam added to the oven Solution: Increase temperature of your oven, Proof to maximum double in size, Briefly open oven door to release steam
• Step 3
  Problem: Dark Crust Reason: The oven temp too high or too much sugar in recipe Solution: Decrease oven temp, adjust recipe
• Step 4
  Problem: Dense Crumb Reason: Not enough yeast or fermentation time. Too much salt or improper molding technique Solution: Adjust the recipe to allow more time for final proof. Reduce salt, do not overwork when molding your dough.
• Step 5
  Problem: Large Holes in bread Reason: too much yeast, not enough punching to release gas Solution: Adjust recipe, punch down properly to release gasses
• Step 6
  Problem: Under cooked dough, veins through bread Reason: Insufficient kneading, oven too hot Solution: Work dough until elastic throughout, decrease oven temp.
• Step 7
  Problem: Crumb color is too dark Reason: 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 Solution: Add more fat (or bread improver), check your flour type
• Step 8
  Problem: Streaky crumb Reason: A streaky crumb indicates that a skin developed on the dough Solution: Cover dough properly to prevent drying out
• Step 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.
• Step 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. :)
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!