Baking Homemade Bread: Troubleshooting Tips

Bread Is Too Small

Baking Homemade Bread

• Reason Why: The oven was too hot or the dough was too cold
• What To Do: Check the temperature of the oven and place the pans in the oven so they are not touching to assure a good circulation of warm air. The dough should rise at room temperature (between 75° and 85° F.).

Bread Becomes Dry

• Reason Why: The dough has risen at too high a temperature or there is not enough shortening in the dough.
• What To Do: Let the dough rise in a warm place but not on a radiator or too near a hot register or stove. At least 4 tablespoons shortening should be used for four loaves made from 10 cups of flour.

Bread Has A Coarse Texture And Is Crumbly

• Reason Why: a) Bread was allowed to rise too long; or b) Too much kneading
• What To Do: a) Let dough rise just until it is double in volume, at each rising; b) Knead until dough is smooth and elastic only.

Bread Does Not Rise In The Oven

• Reason Why: a) The rising period was too long; or b) The oven was too hot and a crust formed on the bread before it had finished rising.
• What To Do: a) Do not let bread rise any more than double in volume; and b) Make sure the oven temperature is correct.

Dough Does Not Rise Or Rises Too Slowly

• Reason Why: a) The yeast is not active; or b) The dough is cold; or C) The ingredients used are too cold.
• What To Do: Use fresh yeast and test the water in which it is dissolved to make sure it is lukewarm. Water which is too hot will kill the yeast and that which is too cold will retard its action. Make sure that the dough rises in a warm place–between 75° and 85°F, away from drafts but not overheated. Make sure all ingredients used are at room temperature.

Loaf Is Too Big & Poorly Shaped

• Reason Why: a) The Bread was allowed to rise too long in pan or too much dough was used for the size of the pan; or b) Oven temperature too low.
• What To Do: a) The bread should not be allowed to rise more than double in volume; and b) Check oven temperature.

Texture Of The Bread Is Close & The Bread Is Heavy

• Reason Why: The bread did not rise enough before it was baked or rose too much and the cells collapsed.
• What To Do: The bread should rise until double in volume.

Top Of The Baked Bread Wrinkles & Cracks

• Reason Why: The bread has been cooled in a draft.
• What To Do: When the bread has baked, turn out of the pans and cool on a wire rack, away from drafts.

There Are Heavy Brown Particles In The Bread

• Reason Why: A crust formed on the dough while it was rising and was mixed in when the dough was formed into loaves.
• What To Do: Grease the top of the dough and cover during the rising period.

There Are Yellow Streaks In The Bread

• Reason Why: Too much grease was put on top of the dough while it was rising which was later mixed in.
• What To Do: Grease the dough very lightly. The bowl may be greased lightly and then the dough may be put in and turned over so the dough picks up just a little grease from the bowl. Cover the dough with waxed paper and a damp cloth to prevent a crust forming or the cloth sticking.

Bread Loses Its Shape While Cooling

• Reason Why: a) Not baked long enough; or b) Oven temperature too low.
• What To Do: Test bread by turning out of pan and wrapping bottom of loaf with knuckles. It should sound hollow and bottom and sides of loaf should be nicely browned.

Source: From the booklet Robin Hood Breads & Rolls

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