troubleshooting with bread making

How To Make troubleshooting with bread making

• 1

  Problem: Heavy dense, raw dough
  Reason:
  Too much flour has been forced into the dough
  Solution:
  Gradually add more water and check recipe
• 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
• 3

  Problem: Dark Crust
  Reason:
  The oven temp too high or too much sugar in recipe
  Solution:
  Decrease oven temp, adjust recipe
• 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.
• 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
• 6

  Problem: Under cooked dough, veins through bread
  Reason:
  Insufficient kneading, oven too hot
  Solution:
  Work dough until elastic throughout, decrease oven temp.
• 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
• 8

  Problem: Streaky crumb
  Reason:
  A streaky crumb indicates that a skin developed on the dough
  Solution:
  Cover dough properly to prevent drying out
• 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.
• 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. :)
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