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Bread Making 101 Problems That Can Arise When Baking Bread Problem | Cause | Poor volume | too much salt
too little yeast
too little liquid
weak flour
under or over mixing
oven too hot | Too much volume | too little salt
too much yeast
too much dough in pan
over-proofed | Poor shape | too much liquid
flour too weak
improper molding
improper fermentation or proofing
too much oven steam | Split or burst crust | over-mixing
under-fermented dough
improper molding
seam not on bottom
uneven oven heat
oven too hot or insufficient steam | Too dense | too much salt
too little liquid
too little yeast
under-fermented
under-proofed | Too coarse | too much yeast
too much liquid
incorrect mixing time
improper fermentation
over-proofed
pan too large | Poor texture or crumbly | flour too weak
too little salt
fermentation time too long or short | Crust too dark | too much sugar or milk
under-fermented
oven temperature too high
baking time too long
insufficient steam at beginning of baking | | Crust too pale | too little sugar or milk
over-fermented
over-proofed
oven temperature too low
baking time too short
too much steam in oven | | Crust too thick | too little sugar or fat
improper fermentation
baked too long or wrong temperature
too little steam | | Blisters on crust | too much liquid
improper fermentation
improper shaping of loaf | | Flat taste | too little salt | | Poor flavor | inferior, spoiled or rancid ingredients
under or over-fermented |
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