Problem-Solving Pointers for Yeast Bread
Breads & Rolls
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.
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.
Too much flour was used.
Dough was allowed to rise too long.
Bread was underbaked.
Bread stayed in the pan too long after baking.
Dough rose too long during the second rise time in the pan.
Dough was not kneaded enough.
Air was not compressed out of the dough during shaping.
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.
Dough had too much yeast or rose too long.