http://www.thelagoodtimes.com/baking-oven/
Seven Common Bread Baking Problems and How to Avoid Them by Redleafwriting.ca
Have you ever spent time trying to create from scratch that perfect loaf of fresh warm bread, only to have the result be disappointing? It can happen to any baker if they ignore the “causes” that produce those undesirable baking “effects.” Here are seven common bread-baking problems – and how you can avoid them.
Dough Rising Troubles
Is your dough rising to slow… or not rising at all? The problem could be that you killed the yeast through immersing it in too hot a liquid. Put yeast into lukewarm not hot water. Alternatively, your yeast may be inactive due to it being old. Therefore, use fresh yeast and when you purchase yeast check the ‘best before’ date.
Tough and Doughy Lumps in Your Bread
This results when you insufficiently beat and knead the dough. For batter dough, beat them sufficiently, knead bread dough until it is elastic, and smooth, whether you’re using a mixer or doing it by hand.
Too Dark of a Crust
Here are the main reasons why your crust may come out too dark: your oven is too hot; you over glazed the risen dough; there’s too much sugar in the dough; you baked the bread too long, and/or you set your pan too high in the oven for baking.
Too Much of a Yeast Taste
Two causes produce this effect. One is using too much yeast, which is why it’s important to follow what the recipe indicates. The second is the dough was left to long to rise. Don’t let your dough rise more to double in size. If you can’t get to the dough right away to complete your baking project, cover it properly and store it in the refrigerator to slow down the leavening process.
Dough Collapses When You Place it in the Oven
Quite simply, the dough is over-risen. Don’t let your dough rise too long after you shape it into your particular loaf shape.
Bread Loses Its Shape When You Take It Out of the Oven
Your bread is under baked. Make sure your oven is set to the right temperature. Too low oven heat can cause this problem. Check your oven temperature. If it’s at the right temperature and you still experience this problem then you have to increase your baking time.
Crust is Wrinkly and Cracked
Daft…it’s that draft! Wrinkled and cracked crust occurs when bread is cooled in a drafty place. Cool your fresh baked bread on a rack in a non-drafty area.
As an addendum to the above – read over your bread recipe carefully, preferably more than once. Understand, precisely, the ingredients you will need, in what amounts, and in what order as you proceed through the recipe. ‘Knowing’ your recipe starts your bread baking endeavor off properly, and is the basis for that fine fresh loaf that will appear on your dinner table tonight.
About the Author
At redleafwriting.ca we write informative articles on popular topics.
Interested in more home baking instruction?
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