We’ve all faced bread-making problems some time in our journey in making Bread. Sometimes, it’s due to bread machine malfunctions. However, it’s often the...

Solving Bread Making Problems

We’ve all faced bread-making problems some time in our journey in making Bread. Sometimes, it’s due to bread machine malfunctions. However, it’s often the case that we’re unable to pinpoint the specific problem. While bread making is an art, it’s also a science. Hence, there’ll always be explanations for our bread making problems.

Today, we’ll be discussing some of the common reasons for bread making problems, and we’ll be answering the ten frequently asked questions.

  1. Why does the bread height and shape differ for each loaf?

The height and shape of the Bread are influenced by the ingredients used, room temperature, and the chosen length of the delay program. Additional accurate measurements when preparing the ingredients are also crucial to ensure a perfect loaf.

 

  1. My loaf is flat and doesn’t rise.

Possible causes could be:

  • Yeast was forgotten
  • Yeast was old
  • Too much salt or sugar was used which ‘killed’ the yeast
  • The used liquid was too hot; preferably you use lukewarm liquids
  • Ingredients were not correctly placed in the bread pan while using the timer

 

  1. My Bread has a heavy, dense texture.

Can be caused by:

  • Not enough water
  • Too much flour
  • No, not enough or wrong type of yeast
  • The wrong kind of flour used
  • Did not add sugar or other sweeteners
  • Yeast was too old
  • Yeast touched the water before kneading while using the delay timer

 

  1. The center of my loaf is raw.

Possible causes are:

  • Too much water or other liquids
  • The room temperature was too low which caused that the bread machine couldn’t reach the desired temperature
  • Due to a power failure, the Bread was only partially baked
READ:  Tips for Buying the Perfect Bread Maker

 

  1. My Bread is sticky and difficult to slice.

If the outside of the Bread looks excellent, but the Bread is still difficult to slice, reasons could be:

  • The loaf was still too hot when slicing
  • Using an improper knife, make sure you use a proper bread knife

 

  1. My Bread has a coarse holey texture.

A holey texture could be caused by:

  • Too much water
  • Not enough flour
  • Too much yeast
  • Salt was not used

 

  1. The top center of the loaf sinks in.

Possible causes of a sunken center of your loaf are

  • Too much water
  • Not enough flour
  • Too much yeast
  • Salt was not used
  • The high humidity of hot weather might have caused yeast action to accelerate

 

  1. Bread rises too high and overflows the bread pan.

When the Bread overflows the bread pan, a cause could be:

  • Too much water
  • Too much yeast
  • Bread pan was too small
  • No salt

 

  1. My Crust is too light.

A lack of sugar or fat could cause this.

 

  1. My Crust is too dark.

When the Crust turns out too dark (or too thick), it might help to reduce the sugar.

That was the top 10 of the most common causes for bread making problems. Now that you know what the problem is, go and make the perfect loaf!

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