Troubleshooting Bread

Problem: Bread does not rise enough.

Solution: Use fresh yeast. Do not overproof. Soft, rich doughs, such as brioche, however, should be allowed a full proof so that they do not pull in at the sides when baked.

Problem: The bread bursts and cracks.

Solution: The dough is underproofed—let it rise until when pressed gently with a fingertip, it fills in slowly.

Problem: The bread has too tight a grain.

Solution: Use more liquid and/or avoid adding too much flour when handling the dough. (Dough sticks less to wet hands.) Use the bench scraper as an extension of your hand to lift and move the dough.