Crust not coming out the way you want? Bread loaves browning unevenly? We’ve got your back, bakers. From conventional-oven obstacles to bread-machine missteps, we’ve got all your easy-to-implement solutions right here.
Avoid over-fermentation and be sure that dough is doubled in size.
Avoid adding too much salt and make sure yeast used is fresh.
Let dough rest for 10 minutes for easier handling/shaping. Ensure that the bread pan is the correct size for the recipe.
Reduce flour used in kneading and shaping.
Don’t let dough continue to rise beyond the time called for in the recipe. Avoid too-high temperature for the dough-rising period.
Knead as directed in recipe. Avoid too-short kneading period. Do not allow dough to rise too long before baking.
Pull dough firmly when shaping.
Do not keep bread in the pan after baking. Remove promptly and let cool on a wire rack.
Grease the surface and cover the dough when rising.
Do not over-bake. Bake in the correct oven temperature and keep dough ‘tacky’, not dry.
Be sure to use all-purpose flour or bread flour.
Use glass pans, as shiny pans reflect heat, causing insufficient browning.
Dough too dry. Adjust dough consistency, check expiration date on yeast and be sure to use room temperature water (70°–80°F).
Use fresh yeast only. Add ingredients in recommended order.
Dough too wet. Adjust dough consistency. Wait to cut until cooled.
Adjust dough consistency. Use room-temperature water.
Don’t let dough continue to rise beyond time called for in recipe. Avoid too-high temperature for dough-rising period.
Dough too wet. Adjust dough consistency.
Pull dough firmly when shaping.
Water too warm; gauge temperature correctly. Dough too wet; adjust dough consistency.
Dough too dry. Adjust dough consistency.
Crust not coming out the way you want? Bread loaves browning unevenly? We’ve got your back, bakers. From conventional-oven obstacles to bread-machine missteps, we’ve got all your easy-to-implement solutions right here.
Strong yeast odor
Avoid over-fermentation and be sure that dough is doubled in size.
Sour taste
Avoid adding too much salt and make sure yeast used is fresh.
Odd or uneven shape
Let dough rest for 10 minutes for easier handling/shaping. Ensure that bread pan is the correct size for the recipe.
Cracked crust on top
Reduce flour used in kneading and shaping.
Collapsed bread
Don’t let dough continue to rise beyond time called for in recipe. Avoid too-high temperature for dough-rising period.
Flat top
Knead as directed in recipe. Avoid too-short kneading period. Do not allow dough to rise too long before baking.
Wrinkled crust
Pull dough firmly when shaping.
Soggy crust
Do not keep bread in pan after baking. Remove promptly and let cool on wire rack.
Crust separating from bread
Grease surface and cover dough when rising.
Thick crust
Do not over-bake. Bake in correct oven temperature and keep dough ‘tacky’, not dry.
Tough crust
Be sure to use all-purpose flour or bread flour.
Bread not browning on sides
Use glass pans, as shiny pans reflect heat, causing insufficient browning.
Short loaf
Dough too dry. Adjust dough consistency, check expiration date on yeast and be sure to use room temperature water (70°–80°F).
No rise
Use fresh yeast only. Add ingredients in recommended order.
Underbaked, gummy core
Dough too wet. Adjust dough consistency. Wait to cut until cooled.
Collapsed loaf
Adjust dough consistency. Use room-temperature water.
Open texture
Dough too wet. Adjust dough consistency.
“Mushroom” bread
Water too warm; gauge temperature correctly. Dough too wet; adjust dough consistency.
Heavy, dense texture
Dough too dry. Adjust dough consistency.