1. bread that is too flat - a posture problem
Cause:
Bread that is too flat can be due to several factors, from too little yeast or sourdough activity to an overly moist dough.
Solution:
If your bread has remained flat, next time try increasing the amount of yeast or giving the sourdough more time to rise. Make sure the dough is not too wet by gradually adding flour until it has the desired consistency.
2. too little rising - a game of patience
Cause:
Too little volume of risen dough can be due to various factors, such as too little yeast activity, fermentation times that are too short or room temperatures that are too low.
Solution:
Give the dough more time to rise, especially during the first rising phase. Make sure the yeast or sourdough starter is active and choose a warm place for fermentation. Patience is the key here - sometimes the dough just needs a little more time.
3. dough that is too dense - finding the balance
Cause:
A dough that is too dense may indicate that it has been kneaded too little or that the mixture of flour and liquid is not balanced.
Solution:
Knead the dough more thoroughly to develop the gluten structure that is responsible for the desired texture. Also check the ratio of flour to liquid and adjust if necessary. A little experimentation can go a long way here.
4. crust too dark - keep an eye on the oven
Cause:
A crust that is too dark can be caused by baking temperatures that are too high or baking times that are too long.
Solution:
Check the baking temperature and shorten the baking time if necessary. If the crust gets too dark early, cover the bread with aluminium foil to prevent further browning. A good tip is also to steam the oven to maintain a crispy crust and moist interior.
5. too much rising - the volcano effect
Cause:
Excessive rising of the dough can be caused by too much yeast, too long proofing times or ambient temperatures that are too warm.
Solution:
Reduce the amount of yeast and shorten the proofing time to prevent excessive rising. If necessary, let the dough rise in a cooler room or in the fridge to slow down fermentation.
A journey through the world of bread baking
Mistakes are inevitable when baking bread, but they are also instructive. Every mistake is an opportunity to better understand the art of baking and improve your skills. Be willing to experiment, learn from the challenges and remember: even the "failed" bread can often still taste delicious. The road to perfect bread is sometimes bumpy, but the experiences along the way make the end results all the more valuable.
Basic bread ingredients
Anyone who ventures into the world of bread baking is immersed in a universe of flour, yeast, water, salt and other fascinating ingredients...
Bread variety
Each type of bread tells its own story, characterised by the people who bake it, the regions it comes from...
Bread baking techniques
Join us on a journey through baking techniques, from the careful selection of ingredients to the finished bread...
Sourdough bread
Sourdough bread, with its characteristic sour flavour and rustic texture, is not only a culinary experience...
Gluten-free baking
It may seem challenging at first, but with the right approach and the right ingredients, you can...
Bread baking recipes
Hardly anything smells as delicious as crusty bread that has just come out of the oven...
Bread history
From simple flatbreads to sourdough creations - bread has taken a fascinating journey through time...
Silicone bread baking moulds
Baking has never been easier than with Original FLEXI®FORM! All types of bread can be baked in our silicone bread baking moulds...
FLEXI®FORM silicone quality
Since 1999, LURCH has been the pioneer in the world of silicone baking moulds with its FLEXI®FORM brand - to be precise, THE original.