The Science Behind Common Problems

Dense Bread

Causes: Under-fermented, too much flour, dead yeast, cold dough Solutions: Longer rise, proper measuring, fresh yeast, warmer spot

Gummy Interior

Causes: Under-baked, cut too soon, too much water Solutions: Longer baking, cool completely, adjust hydration

No Oven Spring

Causes: Over-proofed, weak shaping, insufficient steam Solutions: Watch timing, build tension, add steam

Bland Flavor

Causes: Rushed fermentation, too little salt, boring flour Solutions: Cold retard, proper salt, blend flours