Baking Bread: Trouble shooting
. BAKING, Baking 101, Baking Theory, Bread, dough, flours, mixing, problem solving
Large holes in bread :
- Dough was over kneaded
- Dough was proofed too long*
*For Breads such as French or certain free form loafs , this can be an advantage.
Doughy or Small, hard lumps:
- Original dough was not mixed enough*
* hold back flour so dough can thoroughly mixed, work in additional dough as you knead
Bread "Mushroomed" & there is a deep indentation around the bottom:
- The entire loaf has broken away from the bottom crust
- You tried packing too much dough into too small of a pan
++If a free form loaf:
- Oven was too hot causing the bottom to cook too quickly
- As the loaf rose it broke away and mushroomed [uneven & Denser]
Free form loaf "spread" too much as it proofed
- Dough was too soft**
* free form loaves must be firm when shaped. Add extra flour as you knead.
When sliced - top crust "separates" from the rest
- Loaf was not properly formed
- Heat caused instant aeration when loaf was put in oven.*
* not serious, alter your methods