Yeast Bread
Baking Tips
Common Bread Problems and Cures
- External Bread Appearance Tips
- Internal Bread Appearance Tips
- General Bread Faults
- Bread Baking Hints
External Bread Appearance
| Symptom | Causes |
| Crust too dark |
- Oven temperature too high or wrong bread
machine setting. - Excessive milk or sugar. - Excessive baking time. - Over proofing. |
| Crust too light |
- Oven temperature too low or wrong bread
machine setting. - Insufficient milk or sugar. - Insufficient baking time. - Insufficient proofing. - Insufficient mixing. |
| Crust broken |
- Insufficient proofing or wrong bread machine
setting. - Insufficient liquid. |
| Crust too hard |
- Oven temperature too high or wrong bread
machine setting. - Insufficient proofing. - Insufficient sugar or shortening. - Excessive steam. - Insufficient liquid. - Baking time too long. |
| Crust too soft |
- Oven temperature too low or wrong bread
machine setting. - Excessive sugar/egg yolks/shortening. - Excessive oil/margarine as a wash. - Insufficient steam during baking. - Baking time too short or wrong bread machine setting. |
Internal Bread Appearance
| Symptom | Causes |
| Coarse and irregular grain |
- Improper mixing procedures. - Stiff batter. - Careless or poor depositing in the pans. - Oven too cool, (baked too slowly). |
| Dense grain |
- Excessive liquid in the batter. - Improper mixing procedure. |
| Off-color breads |
- Improper mixing procedure. - Oven too cool, (baked too slowly). - Unclean equipment. |
| If raisins, nuts or dried fruit sunk to the bottom |
- Pieces of fruit were too large and too heavy. - Sugary syrup on the outside of the fruit was not washed off- causing the pieces of fruit to slide through the mixture as it heated. - Washed and dried fruit was not dusted with flour before being added to the mixture. - Bread mixture was over beaten or was too wet so it could not hold the fruit in place. - Oven temperature was too low, causing the mixture to melt before it set to hold the fruit in place. |
General Bread Faults
| Symptom | Causes |
| Batter over-flowed the pans |
- Wrong adjustments to recipes (too much liquid,
flour etc.) - Wrong size pan used. Mixture should fill 2/3 of pan. |
| Poor flavor |
- Improper mixing procedure. - Improper cleaning and greasing of the pans. - Faulty baking conditions. - Improper cleaning of the equipment. |
| Breads too tough |
- Excessive mixing. - Batter too stiff (insufficient water). - Batter too thin (excessive water). |
| Lacks body/structure |
- Excessive mixing - Insufficient liquid. |
| Dries out too soon |
- Excessive baking time. - Insufficient liquid. - Improper mixing procedures. - Cooled in a drafty location. |
Baking Hints for Breads
| Symptom | Causes |
| Baking |
- Set your ovens about 20 minutes before baking.
Use an oven thermometer to test the temperature
inside. - When you use a spray release agent on your bread pans, be sure the spray contains flour, or if it doesn’t, light dust your own flour over the sprayed pan. - Bake breads at 350 to 360 degrees in regular oven. - Bake breads at 330 to 335 degrees in convection oven. - Handle the breads carefully when removing from the oven. - Place breads on the center rack in the middle of the oven. - Pans should not touch the sides of the oven. - If your oven bakes unevenly on one side, do not pick up the pan, but rotate it about 2/3 into the baking time. - Make sure the batter is level in the pans. - Breads will spring back when touched, when they are done. The sides will shrink slightly away from the pan and a bread tester or toothpick inserted into the center comes out clean. - Baking times will vary with pan size and batter weight. |
| Mixing |
- Batter temperature should be 70 to 75 degrees. - ALL equipment should be clean and grease free. - Make sure your measuring cups and spoons actually hold the same volume if you are using them from different sets. - Measure all ingredients as accurately as possible. - Pans should be greased properly. - When using a stand-up kitten mixer, use a paddle (not a wire whip) to mix the batter. - Use a rubber or soft plastic spatula to scrape the sides of the mixing bowl after each addition of ingredients. (Scraping ensures proper ingredient distribution.) - Follow the formula exactly as to mixing times. - Always use fresh, high quality ingredients. - Follow the formula exactly as to method. Use precise mixing times. If not, disaster may result! |
| Handling |
- Cool bread in pan 10-15 minutes before
loosening the edge and turning it onto a wire
rack. Hint: To easily remove a bread form the pan, place a double thickness paper towel over the wire rack. The towel prevents the wire bars from breaking the crust or leaving imprints on the top of the bread - Turn hot breads out gently. - Cool bread at least 1 hour before decorating. Hint: When frosting a bread, chill the bread before spreading filling and/or frosting. (Bread will be much easier to work with.) Also, apply a thin layer of frosting to the bread and then refrigerate until it is set before applying the final, heavier layer of frosting. This will seal in the crumbs and ensure a clean final appearance. - Make only enough to last 3 or 4 days. |
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