Troubleshooting Your Bread
| Problem |
FLOUR |
YEAST |
SUGAR |
SALT |
FAT |
LIQUID |
*See
below |
Too
little |
Too
much |
Too
litle |
Too
much |
Too
little |
Too
much |
Too
litle |
Too
much |
Too
little |
Too
much |
Too
little |
Too
much |
| Didn't rise |
|
|
X |
|
X |
|
|
X |
|
X |
X |
|
1 |
|
Too much rising (or loaf collapsed) |
|
|
|
X |
|
X |
X |
|
|
|
|
X |
2 |
| Short loaf |
|
|
X |
|
X |
|
|
|
|
|
|
|
3 |
| Underbaked or gummy in center |
X |
|
|
|
|
|
|
|
|
|
|
X |
4 |
| Open, coarse or holey texture |
|
|
|
X |
|
|
X |
|
|
|
|
X |
5 |
| Heavy, dense texture |
|
X |
X |
|
X |
|
|
|
|
|
X |
|
6 |
Notes
| 1 |
-Yeast outdated, omitted, or mismeasured |
| 2 |
-Be sure salt is added
-Heat and humidity too high (bake during coolest time of day)
-Decrease sugary ingredients (dried fruit, coconut, etc.) |
| 3 |
-Bread flour not used
-Too much whole grain flour or whole grains (substitute bread flour for half) |
| 4 |
-Too much whole grain flour or whole grains (substitute bread flour for half)
-Too much wet ingredients (applesauce, bananas, eggs, etc.) |
| 5 |
-Be sure salt is added
-Drain fruit/vegetables well; pat dry |
| 6 |
-Too much whole grain flour or whole grains (substitute bread flour for half)
-Be sure salt is added |
|
