FAQs
Too much flour and not enough water can cause crumbly bread – people often do this if the dough is too sticky and they add more flour rather than kneading through it. Other culprits can be overproving or not kneading enough – the things you need to do to get a good structure.
What are the faults in bread making? ›
Bread Faults, Causes And Remedy
- Inadequate gluten in flour.
- Misappropriate quantities and inferior quality of raw material.
- Poor diastatic activity of flour.
- Improper time and temperature of fermentation, proofing and baking.
- Wrong methods of manipulation of dough i.e. knocking-back, cutting and moulding.
POOR RETARDING
| Possible Cause | Possible Solution |
|---|
| Dough dried out in fridge | Use the trolley cover |
| Dough temperature too high | Reduce dough temperature |
| Fridge temperature too high | Ensure fridge temperature is between 3°C - 5°C |
| Dough left in fridge for too long | Reduce refrigeration time |
While bread flour is the best option, it can sometimes be used if you don't have bread flour. “Check the protein content,” advises Chef Jürgen, since it can vary from brand to brand, and an all-purpose flour that contains protein on the higher end of the range, 12 to 13 percent, will produce a better outcome.
What happens if you don't add enough flour to bread? ›
Not using enough flour, though, results in a more caramelized-looking loaf. The difference between using too much and using too little flour is drastic. The outside turned a dark-brown color and looked almost caramelized.
How do you know when to stop adding flour to bread dough? ›
Using your fingers, roll it up into a ball. If it rolls easily into a ball, you have added enough flour. Don't add more. It is okay if some of the other dough sticks to your fingers at this point.
What is a common error in bread making? ›
The top mistakes you're making when you bake bread
- You're measuring incorrectly. ...
- Your yeast is old. ...
- You're using low-protein flour. ...
- You're using too much flour (or water) ...
- Your oven isn't hot enough.
There are a lot of no-no's when it comes to baking bread, but the most frequent ones I've seen with new bakers are using too much yeast and too much bench flour.
What happens if you accidentally put too much yeast in bread? ›
Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand. If you let the dough rise too long, it will start having a yeast or beer smell and taste and ultimately deflate or rise poorly in the oven and have a light crust.
Why is bread not baked on Wednesday? ›
The color indicates the day of the week the bread was baked. Typically, commercial bread is baked and delivered to grocery stores five days a week. This gives bakeries two days off–Wednesdays and Sundays. The color system helps the store staff as they rotate in the freshest bread and remove the older loaves.
Everything's coming together when you discover that your bread dough just isn't rising. Fortunately, this is a problem that's relatively easy to diagnose and solve. If your bread dough doesn't rise, you can still use it and fix it by changing up the temperature or mixing in more yeast.
What is the healthiest flour for homemade bread? ›
The healthiest bread flour is 100% whole grain flour. Whole grain flour could be rye, barley, spelt, oat, or wheat flour - the key is that the flour is made from 100% whole grains. Whole grain breads provide essential nutrients that are lacking in bread made from white flour.
Which 3 flours are most often used for making bread? ›
There are 4 types of wheat flour that are most used in bread recipes. : all-purpose flour, bread flour, whole wheat flour and white whole wheat flour.
What is strong flour for bread? ›
Strong bread flour is made from “hard” wheat varieties and has more protein, from 12 to 14 percent. This creates more rise and structural support in the dough, allowing the final product to lift and hold shape. It also creates a chewier texture and more browning in the crust.
How do you remove excess flour from dough? ›
But a flour brush isn't just for spreading flour. It's also a great tool for brushing off excess flour from your dough or work surface. This can be especially useful when you're working with delicate doughs that can be easily over-floured.
Does too much flour make dough sticky? ›
You will need to use a little flour on your worktop to stop the dough from sticking too much. But there is a fine balance, use too much and you won't be able to get the dough to stick to itself while shaping. I would suggest starting with a very light sprinkle and only adding more if you need to.
How do you fix overworked bread dough? ›
If you believe that your dough is slightly over-kneaded, try allowing it to rise a little longer before shaping it into a loaf. While you can't fully undo the damage of over-kneaded dough, letting the dough rise for longer can help relax the gluten in the dough a bit. So, you've found that your dough is over-kneaded.
Why is my bread dough heavy and dense? ›
There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.
