100 solutions to the world's most common problems in bread baking (open top tin bread, closed top tin bread, baguettes & batards, buns). This service is offered to you by Fermipan®, your trusted choice in yeast!

To serve the baker worldwide our team of bakery technologists made this summary of 100 possible solutions to the most common problems in bread baking. Sometimes one of these suggestions will be the right solution to your specific problem, in other cases you may need a combination of solutions. Please remember that when you change one parameter in your process, other parameters may need some adjustments as well.

A - Streaks in moulding direction of crumb
	decrease dough temperature increase humidity during intermediate proof avoid draught during intermediate proof use less flour during moulding
B - Holes under the top crust
	use a stronger bread flour increase the dough temperature decrease the humidity in the final proofer shorten the final proof time use less steam during baking
C - Concave sides
	use a less strong bread flour optimise dosage of bread improver lower the dough temperature extend the proofing time before moulding extend the baking time
D - Flying tops
	increase the dough development avoid dough skinning during final proof extend the final proof time use steam when baking decrease the initial baking temperature
E - Large irregular holes
	reduce the dough temperature minimise temperature deviations before moulding minimise the use of oil or shortening during moulding use less flour during moulding mould the dough pieces more tightly

 

A - Volume too large
	use a less strong flour decrease the yeast dosage reduce the dough weight shorten the final proof time increase the oven temperature
B - Volume too small
	use a stronger flour increase the yeast dosage increase the dough weight extend the final proof time decrease the oven temperature
C - Yellow-grey streaks in crumb
	reduce the dough temperature use less oil when dividing allow the dough to relax before moulding use less oil or shortening during moulding
D - Wrinkled sides
	use a stronger flour extend the mixing time minimise temperature deviations during process lower the oven temperature extend the baking time
E - Coarse crumb structure
	add or increase dosage of bread improver extend the mixing time reduce the dough temperature give the dough an extra knock down decrease the final proof temperature

 

A - Flat bread
	use a stronger bread flour add or increase dosage of bread improver use less water extend the mixing time mould the dough more tightly shorten the final proof time
B - Holes in bread
	use a stronger bread flour mould the dough pieces more tightly use less dusting flour extend the intermediate proof shorten the final proof time
C - Cuts do not open during baking
	use a stronger bread flour add or increase dosage of bread improver extend first or intermediate proof time shorten the final proof time use less steam during baking increase the oven temperature
D - Burst at the sides
	increase the yeast dosage optimise dosage of bread improver increase the dough temperature extend the proof time increase distance between dough pieces when baking
E - Lack of crust colour
	add or increase dosage of bread improver decrease the dough temperature increase the humidity during final proof increase baking temperature extend the baking time

 

A - Holes under the top crust
	use a less strong bread flour increase the dough development reduce the humidity in the final proofer reduce the oven temperature use less steam during baking
B - White spots on the top crust
	use less water decrease dough development reduce bulk fermentation lower the humidity in the final proofer avoid dough skinning during final proof
C - Cracks at the side
	use a less strong bread flour optimise dosage of bread improver increase the mixing time decrease the dough temperature extend the final proof time
D - Flat bun
	use a stronger bread flour add or increase dosage of bread improver use less water adjust the mixing time increase the dough temperature shorten the final proof time
E - Coarse crumb structure
	add or increase dosage of bread improver extend the mixing time decrease the dough temperature give the dough an extra knock down mould the dough pieces more tightly shorten the final proof time