Yeast Troubleshooting

Conventional Oven
Problem       Solution
Strong yeast odor       Avoid over-fermentation Be sure dough is doubled in size (use finger-top test)
Sour taste       Avoid adding too much salt Make sure yeast used is fresh
Odd or uneven shape       Let dough rest for 10 minutes for easier handling/shaping Be sure bread pan is correct size for recipe
Crust cracked on top       Reduce flour used in kneading and shaping
Bread collapsed       Don’t let dough continue to rise beyond time called for in recipe Avoid too high temperature for dough-rising period
Flat top       Knead as directed in recipe Avoid too short kneading period Do not allow dough to rise too long before baking
Wrinkled crust       Pull dough firmly when shaping
Soggy crust       Do not keep bread in pan after baked Remove promptly; let cool on wire rack
Crust separates from bread       Grease surface and cover dough when rising
Thick crust       Do not overbake Bake in correct oven temperature Keep dough ‘tacky’, not dry
Tough crust       Use all-purpose flour or bread flour
Bread did not brown on sides       Shiny pans reflect heat, causing insufficient browning Use glass pans

Bread Machine
Problem       Solution
Short loaf       Dough too dry Adjust dough consistency Check expiration date on yeast Use room temperature water (70-80°fahrenheit)
No rise       Use fresh yeast only Add ingredients in recommended order
Underbaked, gummy core       Dough too wet Adjust dough consistency
Collapsed loaf       Adjust dough consistency Use room temperature water
Open texture       Dough too wet Adjust dough consistency
Mushroom bread       Water too warm Gauge temperature correctly Dough too wet, adjust dough consistency
Heavy, dense texture       Dough too dry Adjust dough consistency