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This article is from the How to Make Basic Bread FAQ, by Darrell Greenwood darrell.faq@telus.invalid with numerous contributions by others.

11 Debugging Typical Problems

If the bread sags, and is soggy, you probably had too much liquid and not
enough kneading. Work in a bit more flour and knead longer.

If it tastes damp, it may have not baked long enough. Check your oven
temperature, or start with a lower setting and let it cook longer.

If it's REALLY flat and doughy tasting, or you see streaks of raw dough in
the slices, the second rising was probably too long and the bread collapsed
under the heat. Watch the second rising, don't let the loaves rise so high
before baking.

If your slices seem doughy or have small lumps, it wasn't mixed properly.
Try holding back on the flour and knead more throughly.

 

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• prev: 10 Basic White Bread (From Beard on Bread)
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• next: 12 Beginning Options, Additions and Variations

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