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