Recipe: Yeast Bread Baking Problems and Possible Causes

YEAST BREAD TROUBLESHOOTING TIPS

If dough didn't rise well:
- Water was too cold.
- Dough was too dry.
- Rising place was too cool.
- Water temperature was too hot, killing the yeast.
- Dough had too much salt or sugar.

If bread fell in the oven:
- Dough rose too much.

Bread didn't brown on the sides:
- Pans' color was too bright, reflecting heat away from the sides.
- Pan placed too close together in oven.

If tops of baked loaves are cracked:
- Bread cooled too quickly, probably in a draft.
- Dough was too stiff.
- Dough was not mixed well.

If baked loaf crumbles easily:
- Dough was not mixed well.
- Too much flour added - dough is too dry.
- Rising place was too warm.
- Rising period was too long.
- Oven temperature was too low.

If bread is doughy on the bottom:
- Loaves were not removed from pans and allowed to cool on racks after baking.
- Loaves were risen on a cool surface.
- Dough did not rise enough.

If crust is too thick:
- Too much flour was added.
- Dough did not rise enough.
- Oven temperature was too low.

If bread is heavy and dense:
- Too much flour was added.
- Dough didn't rise long enough.
- Dough contains certain kinds of flour, such as whole wheat or rye, that create a heavier loaf than all-purpose flour.

If bread is wet inside and has a coarse grain:
- Loaf was underbaked.
- Dough did not rise enough.
- Dough not kneaded enough.

If bread is dry and has a coarse grain:
- Too much flour added.
- Dough did not rise enough.
- Baking period was too long.
- Oven temperature was too low.

If bread has dark streaks:
- Dough was unevenly mixed or kneaded.
- Bowl was greased too heavily.
- Dough was not covered during rising period.

If bread has holes in it:
- Air not completely pressed out of dough during shaping.
- Dough rose too long before being baked.

If bread smells and tastes of yeast:
- Dough rose too long.
- Rising place was too warm.
- Too much yeast was used.

If bread has a sour taste:
- Rising place was too warm, so dough rose too quickly.
- Dough rose too long before being baked.

Source: King Arthur Flour