Show Subscription Form




Problem-Solving Pointers for Yeast Bread

Bread did not Rise Well or did not Rise at All

Yeast was not fresh. Next time, proof the yeast.

Liquid was too hot and killed the yeast.

Dough was kneaded too much or not enough.

Oven temperature was too low.

Bread is Heavy and Coarse

There's too much liquid or not enough flour in dough.

Next time, use a lower-gluten flour such as whole wheat, rye or oat.

Dough was allowed to rise too long.

Oven temperature was too low.

Bread is Dry and Crumbly

Too much flour was used.

Dough was allowed to rise too long.

Bread is Doughy on the Bottom or has a Slightly Gummy Texture

Bread was underbaked.

Bread stayed in the pan too long after baking.

Loaf Sinks in the Center

Dough rose too long during the second rise time in the pan.

Bread has Large Holes

Dough was not kneaded enough.

Air was not compressed out of the dough during shaping.

Bread Crumbles when Cut

Too much flour was used.

Dough was kneaded too much or not enough.

Dough was allowed to rise too long or not long enough.

Oven temperature was too high.

Bread has a Yeasty Taste

Dough had too much yeast or rose too long.

 
Advertise with us
ADVERTISEMENT
Advertise with us ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT