Q: Why is my bread dense and slightly undercooked?Ī: Either the oven was too hot or the bread didn’t fully bake.įix: Use an oven thermometer to verify the temperature of the oven, and allow the bread to bake until an internal thermometer reaches 190F or sounds hollow when thumped. Problems with the TextureĪ: The two most likely culprits are either the dough was mixed for too long or was allowed to rise for too long.įix: Knead bread just until smooth and elastic, and let rise until just doubled in volume. Or you can try baking directly on a baking stone, or on parchment paper.įor more great information on bread in general, check out this FAQ page. Q: Why did my bread brown on top, but not the sides?Ī: The pan is too bright and it’s reflecting heat instead of bringing it in.įix: Use a different, darker loaf pan. Q: Why did my bread stick to my pan?Ī: There wasn’t any fat creating a barrier, protecting the dough from searing.įix: Butter and flour the loaf pans. If bread over-rises in the second rise, it will likely cave during baking.įix: Allow bread to rise just until doubled in size, and use an oven thermometer to verify temperature.
If bread over-rises in the first rise, it won’t rise much during the second. Any additional rise beyond the doubling in size is carbon dioxide being released into the dough. Once the dough has doubled in size, yeast has reached its “maximum” capacity. After Baking Homemade Bread Recipe Q: Why did my bread cave in after I baked it?Ī: The bread rose for too long or the oven temperature was too low. Always double-check your recipe for the baking temperature and time. Knead only until the dough is smooth and elastic, and no more. Be sure to use flour that contains enough gluten, or add vital wheat gluten to the dough (1 Tbsp per 1 cup of flour). Dough that is too dry might not rise well and could result in a dense loaf. Problems with the Dough Q: Why is my dough really sticky?Ī: Either there wasn’t enough flour, there wasn’t enough gluten in the dough or there was too much kneading.įix: Add more flour 1 tablespoon at a time, but no more than 1/2 cup. And these mats might be your new best friend. Take five minutes and make a flour shaker.Gently pushing the shaped dough into the corners of the loaf pan will help create a more even loaf.Over-kneading – at any stage – will affect the outcome of the bread.
If the indentation springs bag, let the rise continue. If you’re not sure if the dough has doubled in size, flour two fingers and stick them in the dough.
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Once you’ve added the flour to the recipe, knead just until ingredients are combined, and then let the dough rest for 10 full minutes.It’s better to over-cook by a few minutes than under-cook. Bread is done when it sounds hollow when tapped underneath or reaches 190F on a thermometer.A general rule of thumb is the ratio of flour to water is 2:1 by weight (i.e.Too short or too long of a knead will affect the texture of the bread. The purpose of kneading is to allow the gluten to develop.Air temperature during the rise(s) should be between 75F and 85F.When proofing yeast, water should be between 105F and 115F.
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