Yeast Bread Troubleshooting

I get quite a few emails explaining what they did and why the outcome was what it was. Here are some tips. This one is from the bread machine manual, so if there is something pertaining to the bread machine, ignore it. I started baking bread in bread machine before using the oven to bake it. Now my bread machine is more of a kneader for me than a bread machine.

Source: Black and Decker bread machine manual

Loaf Rises Then Falls (Cratered Loaf)
-Decrease water or milk by 2 Tbsp. or
-Increase salt by 1/4 tsp. or
-Decrease yeast by 1/2 tsp. or
-Flour, too fine or
-Ingredients not measured properly.

Loaf Sides Caved In:
-Decrease water or milk by 2 Tbsp. or
-Increase salt by 1/4 tsp. or
-Decrease yeast by 1/2 tsp. or
-Ingredients not measured properly.

Loaf Rises Too High (Mushroom Loaf)
-Decrease water or milk by 2 Tbsp. or
-Increase salt by 1/4 tsp. or
-Decrease sugar or honey by 1 tsp. or
-Decrease flour by 2 Tbsp. or
-Decrease yeast by 1/2 tsp. or
-Used wrong type instead of dry granular yeast or
-Ingredients not measured properly.

Loaf Does Not Rise Enough
-Increase water or milk by 2 Tbsp. or
-Decrease salt by 1/4 tsp. or
-Increase sugar or honey by 1 tsp. or
-Increase yeast by 1/2 tsp. or
-Not enough water or milk or
-Flour too old or
-Flour too low in gluten content or
-Flour too fine or
-Used wrong type of yeast instead of dry granular or
-Accidentally measured salt in Tbsp. instead of tsp. or
-Ingredients not measured properly.

Flat Loaf, Little To No Rising, Short and Heavy
-Liquid too hot or too cold or
-Flour too old or
-Flour low in gluten content or
-No yeast added or
-Yeast too old or
-Used wrong type of yeast instead of dry granular or
-Accidentally measured salt in Tbsp. instead of teaspoon or
-Ingredients not measured properly or
-Breadmaker unplugged or power interruption.


Crust Too Dark
-Decrease sugar or honey by 1 tsp. or
-Ingredients not measured properly.

Crust Too Light
-Decrease salt by 1/4 tsp. or
-Increase sugar or honey by 1 tsp. or
-Ingredients not measured properly or
-Breadmaker unplugged or power interruption or
-Incorrect bread setting was used. Or temperature in the oven is not enough.

Uncooked or Partially Cooked
-Decrease water or milk by 2 Tbsp. or
-Breadmaker unplugged or power interruption or
-Incorrect bread setting was used. Or temperature in the oven is not enough.


Overcooked
-Decrease sugar or honey by 1 tsp. or
-Incorrect bread setting was used. Or too hot oven.

Not Mixed or Partially Mixed
-Not enough water or milk or
-Flour too fine or
-Ingredients not measured properly or
-Breadmaker unplugged or power interruption or
-Baking pan not properly seated inside breadmaker or
-Kneading blade not installed correctly. Not enough kneading if by hand.

Loaf is Soggy
-Bread not removed from baking pan soon after baking.

Gnarly Knotted Top
-Increase water or milk by 2 Tbsp. or
-Decrease flour by 2 Tbsp. or
-Not enough water or milk or
-Ingredients not measured properly.

Loaf Core Texture Open, Coarse or Uneven
-Increase salt by 1/4 tsp. or
-Decrease yeast by 1/2 tsp. or
-Forgotten salt or
-Ingredients not measured properly.

Loaf Core Texture Heavy and Dense
-Increase sugar or honey by 1 tsp. or
-Decrease flour by 2 Tbsp. or
-Increase yeast by 1/2 tsp.
-Used wrong type of yeast instead of dry granular or
-Ingredients not measured properly.

High Altitude Adjustment - (this I know nothing about)
-Decrease water or milk by 2 Tbsp. or
-Decrease sugar or honey by 1 tsp. or
-Decrease yeast by 1/2 tsp.

As you can see, a lot depends on how you measure the ingredients. It is best to use a scale, but not everyone has or can have a good digital scale. Once you understand how the dough should feel, you can adjust the liquid or flour accordingly to make successful bread.
I hope this has helped answer at least a few questions if not all the questions. But if you have a different issue, feel free to email me. I don't call myself an expert in anyway, but will try my best.

Happy Friday everyone. Pin It