Bread Baking Troubleshooting
When baking your bread imagine spending a good amount of your time waiting for the perfect bread, only to see your work bear no fruit. Disappointing, isn’t it?
Usually, even the best of the best guides do not let you on the mishaps that can happen during the baking process. Sometimes it’s a machine error, while others it’s human fault. Regardless of the problems, we have listed some of the troubleshooting tips below for our friendly bakers:
Dough Didn’t Rise
- Yeast might not have been used enough
- The liquid is too hot can destroy yeast
- The liquid is too cold can slow down yeast
- Extensive use of salt can inhibit yeast activity
- Excessive use of sugar can affect yeast activity. Remember if ½ cup sugar is used against 4 cups of flour, then 2 tsp of yeast is needed.
- The ideal rising temperature is usually between 83-94 degrees Fahrenheit. Anything high or below this would hinder the process.
Dough Rose but then Fell Flat
- You should use bread flour when baking with yeast.
- The dough could have over-risen
- Preheat your oven before baking as low temperatures cause their fall.
Large Pores
- If air isn’t removed during the kneading process, the dough is poorly molded.
- Do not allow the dough to rise for too long.
Crusty and too Dense
- If the oven temperature is too low, the bread can face such an issue.
- Depending on the type of flour, the amount also matters. Check the quantity needed to bake before starting the process.
- Keep the dough moist during the rising step; else it will become dry.
What other bread-making problems do you face?
What other kinds of bread-making problems are you facing?
