With baking, it’s crucial to follow what is indicated in the recipe as one move can ruin the entire thing. That’s the reason why it’s understandable to feel annoyed whenever something goes wrong – especially if we don’t even know what that mistake is. Speaking of mistakes, the easiest way to solve your bread baking problems is to identify what they are to prevent yourself from doing them.
And now, to help you with your baking dilemma, we’ve compiled eight of the most common bread baking problems and how to avoid them. Each of these baking mistakes that we are going to cover happens quite often but still, they are not the easiest ones to solve. With that being said, let’s begin.
This is one of the most common baking mishaps. Having a soggy crust on your bread means that it didn’t get the chance to cool down properly. Prevent that from happening by immediately removing your bread from the oven when it’s done and let it cool on a wire rack. Make sure that the bread is no longer moist and has completely cooled down before you store or transfer it to a serving plate.
The Dough is Waaaay Too Sticky
There are a couple of things to consider if the consistency of your bread dough becomes too sticky. It could either be you didn’t put any flour, you kneaded the dough way too much, or the flour you used is no longer fresh. Once you’ve figured out which one of those three is the cause, then you may do any of the following for the next time you make your dough.
- Review the recipe before you start making the bread.
- Measure your flour properly.
- Use bread flour instead of regular all-purpose flour.
- Make sure all of your ingredients are fresh, including your flour.
There Are Tiny White Lumps All Over the Bread
This is another common bread baking problem that you may have already encountered at some point. Those tiny white clumps you see on bread are all made of flour and two reasons could explain why they have not dissolved into your batter. The first is that you have not sifted your flour. And second, you haven’t kneaded your dough enough to a point that all of the flour disappears in it.
To solve this problem, all you have to do is sift your flour and make sure you’re kneading your dough enough. That’s it, you will never make this mistake again if you follow those two things.
Dough Did Not Rise
One of the most frustrating bread baking problems you may ever experience is your dough not rising to where you need it to. Now, it’s important to remember that several things may have caused it. And to solve this issue, you need to figure out the reason why your dough did not ‘rise’ to the occasion.
To help you out, here are some possible reasons why:
- You’ve put salt directly into the yeast, ruining it.
- Not putting the right amount of sugar as too little or too much can affect the activity of your yeast.
- Using liquids that are either too hot or too cold can also have some negative effects on your yeast’s activity and even destroy its enzymes.
- Not using enough yeast.
- The yeast is expired.
- Incorrect rise temperature, the recommended is 85°F – 95°F.
- You have not proofed the yeast.
Once you find out what’s causing this problem, then you’ll be able to stop doing it.
There Are Large Holes in Your Bread
While this doesn’t have any effect taste-wise, it does alter the aesthetics of your bread. To avoid this bread baking problem, you must be able to remove all of the air out of your dough when you’re punching it. In addition to that, you must also not let your dough rise too much as it will let the air in.
The Bread is Dense
If your bread came out as dense then the problem could have started with it being taken out of the oven too soon, not giving it the chance to fully cook. Another possible reason is that the temperature of the oven is way too hot, resulting in the bread’s crust browning too fast while the inside is still dense and gummy.
Strong Yeast Odor
There are a couple of reasons as to why your bread has a strong yeast odor, and we’ve listed them below so you can easily figure out the things you must avoid doing again.
- The dough has risen too much.
- You didn’t knead the dough enough.
- The rising temperature was too high, causing the bread to rise faster than it should.
- You used too much yeast.
- The bread was pulled out of the oven early, leaving it not fully baked.
The Bread Has a Weird Shape
If your bread comes out of the oven and its shape is not what you wanted it to have then chances are, you already did the shaping process without giving your dough enough time to rest. Remember, you need to let the dough rest for at least 10 minutes to make it easier to shape. Another possible reason is that you might have used to wrong size of the bread pan, yes that is important to know as well.
The following are more things that could likely explain why your bread has a poor shape.
- Your dough did not have enough rising time.
- You weren’t able to shape your loaf properly.
- You used too much yeast, remember that the equivalent of 1 packet of yeast is just 2 and ¼ teaspoons.
- The temperature of your oven was set too low, make sure to preheat it next time.
- You didn’t put your bread in the right position inside the oven. Why is this important, you ask? Heat distribution. Not all areas receive the same amount of heat. Overcrowding the oven will also result in unevenly cooked bread.
These are the 8 of the most common bread baking problems that you may encounter and possible ways to avoid them. Now, did we do our job correctly? Were we able to share some valuable knowledge that you can use for your bread baking sessions? Awesome!
So, what are you waiting for? Gather all of your ingredients and baking tools (speaking of baking tools, BakersLove is an excellent place to go to if you want to invest in trendy and high-quality baking equipment) and start making the best bread of your life today! Also, please let us know what more topics you want to see in the future or if you have any suggestions or baking knowledge that you would like to share with us.