Bread Remedies

Is your bread heavy and close in texture?

You may have used cake flour rather than bread flour or used too much salt. Kneading or proving may have been insufficient. Leave time for dough to prove in a warm but not hot place. The yeast used may have been stale or killed by too much heat. Fresh yeast should be creamy in colour and not dried out.

Is the surface cracked?

The bread may have been allowed to dry out whilst rising.

Has your loaf collapsed or has a sour flavour?

The dough may have been allowed to over-rise or the oven was too cool when the bread was cooked.

Is your wholemeal bread heavy?

You may have used too little water. Wholemeal flour requires more water. A blend of half strong white and half wholemeal gives a good texture and flavour.

Is the texture uneven with large holes?

The dough may not have been thoroughly kneaded or left uncovered during rising.

Has your bread staled quickly and is it crumbly?

You may have used too much yeast, or not used a strong flour. The dough may have been over-proved.