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Common Baking Problems with possible solutions
TRAditional baking:
Hand-held mixer, stand mixer and food processor methods
Dough did not rise or rose too slowly
Insufficient yeast or expired best before date
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Double-check recipe for amount needed
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One packet of yeast is equal to 2-1/4 tsp
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See Yeast Conversion Table for help in determining amount needed.
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If the ratio of sugar to flour is more than 1/2 cup sugar to 4 cups flour, an additional packet of yeast (2-1/4 tsp) per recipe is needed. An excessive amount of sugar slows down yeast fermentation.
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Use the Yeast Freshness Test to determine if your yeast is active before using
Liquid was too hot - destroyed the yeast enzymes.
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Use a thermometer when measuring liquid temperatures.
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See Yeast Types and Usage or Liquids for more information on proper temperatures
Liquid and/or other ingredients were too cold - slowed down yeast activity.
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Use a thermometer when measuring liquid temperatures.
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See Yeast Types and Usage or Liquids for more information on proper temperatures
Too much salt was used which will inhibit or slow down yeast activity.
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Check recipe for amount of salt needed
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See How to Measure Correctly for tips
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Visit the section on Salt for more information
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Do not let yeast come in direct contact with the salt
Too much sugar or not enough will inhibit or slow down yeast activity.
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Check recipe for amount of sugar needed
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See How to Measure Correctly for tips
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Visit the section on Sugar for more information
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Do not let yeast come in direct contact with sugar
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If the ratio of sugar to flour is more than 1/2 cup sugar to 4 cups flour, an additional packet of yeast (2-1/4 tsp) per recipe is needed. An excessive amount of sugar slows down yeast fermentation.
Rise temperature was too low or too high
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Ideal rise temperatures are 85°F - 95°F
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Visit our Rising section for more helpful tips and information
Dough was sticky
Not enough flour was used.
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Check your recipe for the amount listed
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See How to Measure Correctly for tips on the proper way to measure flour
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The amount of flour can vary by up to 1/2 cup. The dough should be not be sticky after kneading is complete. Add a small amount of flour after every few turns to keep the dough from sticking to your hands and to the kneading board
Flour was too old or too low in gluten. Bread flour was not used.
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Always make sure your flour is fresh (along with all of your other ingredients)
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Bread flour is the best flour to use when baking with yeast.
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Click on flour for more helpful information and tips
Too much kneading
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Over-kneaded dough is soft and sticky and no longer able to be stretched, much like worn-out elastic.
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See our Kneading section for tips on how to know when your dough is kneaded enough
Bread rose, but collapsed in oven
Flour used was too weak
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Use bread flour when baking with yeast
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The bread flour contains a higher amount of protein that results in better dough/gluten forming properties. With bread flour, your doughs will rise well and hold their structure well. It is particularly important to use bread flour anytime you make a dough containing rye or another whole grain flour.
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Adding gluten to the recipe is another way to strengthen the dough while using all-purpose flour - add 1 teaspoon of gluten for each cup of flour.
Dough was over-proofed / over-risen
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Perform the ripe test to determine if your dough has risen long enough.
Oven temperature was too low
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Always preheat your oven before baking
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See our Baking section for helpful tips.
Crust is too thick
Oven temperature was too low
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Always preheat your oven before baking
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See our Baking section for helpful tips.
Too much flour was used
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Double check amount needed in recipe
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See our How to Measure section for helpful tips on measuring flour
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Know your dough - see our sections on Kneading and Domestic Baking Lessons for more information and helpful tips.
Dough was too dry
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It is important to keep the dough moist during the rising steps. Visit our Rising section for descriptions on rising methods.
Bread is dense and gummy
Oven temperature is too hot
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The crust bakes (browns) too soon, not allowing the dough to reach its full volume.
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See our Baking section for helpful tips
Bread taken out of the oven too soon
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See our Baking section for helpful tips.
Bread is too large and poorly shape
Rising period was too long
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Use the ripe test to determine when your dough has risen enough
Too much yeast was used
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Double-check recipe for amount needed
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One packet of yeast is equal to 2-1/4 tsp
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See Yeast Conversion Table for help in determining amount needed.
Oven temperature was too low
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Always preheat your oven before baking
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See our Baking section for helpful tips
Crust is soggy
Bread not cooled properly
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For most breads, remove from pan immediately after baking and cool on a rack to prevent the bottom crust from becoming moist and soggy. Cool completely before storing. For some richer coffeecakes baked in tubed cake pans, cool in pan for 10 minutes to prevent coffeecakes from breaking apart.
Bread has coarse grain texture and is crumbly
Dough rising period too long
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Use ripe test to determine if your dough has risen enough
Too much flour used
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Double check amount needed in recipe
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See our How to Measure section for helpful tips on measuring flour
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Know your dough - see our sections on Kneading and Domestic Baking Lessons for more information and helpful tips.
Oven temperature is too low
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Always preheat your oven before baking
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See our Baking section for helpful tips
Dough not kneaded long enough
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See our Kneading section for helpful tips and how to tell when your dough is kneaded enough.
Bread is solid and compact
Dough rising period was too short
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Use Ripe test to determine if your dough has risen enough
Flour used was too weak
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Use bread flour when baking with yeast
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The bread flour contains a higher amount of protein that results in better dough/gluten forming properties. With bread flour, your doughs will rise well and hold their structure well. It is particularly important to use bread flour anytime you make a dough containing rye or another whole grain flour.
-
Adding gluten to the recipe is another way to strengthen the dough while using all-purpose flour - add 1 teaspoon of gluten for each cup of flour.
Large holes in bread
Dough was poorly moulded/shaped
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Air needs to be completely pressed out of dough during Punching-down/Shaping step.
Dough allowed to rise too long
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Use the Ripe Test to determine when your dough has risen enough