Bread Baking Problems

Bread baking is an enjoyable and relatively easy hobby. Beginning bakers may be put off by problems when baking bread. Here is a list of bread baking problems and their solutions.

The Bread Dough Does Not Rise

Sometimes the dough may not rise. This could be for several reasons. The yeast used could have been dead before the ingredients were mixed together. Additionally, the water or liquid used could have been too hot, which would have killed the yeast when the ingredients were mixed together. Furthermore, if salt comes in contact with the yeast, it will kill it. Mix the yeast into the flour before adding salt to the mixture.

The Bread Rises Too Much In the Oven

Always test the bread dough to make sure it is finished rising by punching it in. Gently press the dough in about 1/4 inch with your index finger. The punched in area should slowly fill back in. This means that it is finished rising and is ready to go into the oven.

The Crust is Too Dark and Too Thick

An overly thick, tough and dark crust can be caused by baking the bread for too long. Use an instant-read thermometer to ensure that you do not over bake the bread. Also make sure that the oven temperature is not set too high. An oven thermometer is a useful tool to have to ensure an accurate oven temperature.

The Bread's Crumb is No Good

A gummy, seemingly undercooked crumb is caused by an oven temperature that is too high. The crust darkens and sets too quickly, which does not allow the loaf to expand properly. A crumbly bread loaf is caused by poor floor and improper kneading and rising.

The Crust Becomes Soggy

Always removed the finished bread from its pan immediately after baking. Cool the bread on a wire cooling rack, allowing air to circulate around the crust, preventing it from becoming soggy.

References

• Bread Problems
• Troubleshooting Bread Baking