Kneadlessly Simple Part 2

If the room is overly warm, always compensate by cutting back on the rising time.

Too much yeast was added by mistake.

The amount of yeast specified in recipes is calculated to produce the right amount of fermentation and rising. Measure carefully when adding yeast.

The pan used was too small.

When dough is put in a pan, at least inch should remain at the top to accommodate rising. If the dough nearly fills the pan before any rising, the remaining s.p.a.ce is insufficient to handle the normal volume increase and the excess dough may hang over the sides. Switch to a bigger pan.

Dough was too moist and soft.

Doughs with too much liquid or insufficient flour to stiffen them can run over the rim as they rise. Be sure to stiffen doughs with more flour before the second rise if this is specified in the directions.

Loaf Sinks in the Center or Completely Collapses Dough was over-raised before being put in the oven.

Loaves inadvertently allowed to rise too high may not support themselves. If possible, stir down over-risen dough and let it rise the proper amount before baking.

Dough was too wet, which "diluted" the gluten and weighed down the loaf.

Be sure to add in enough flour before the second rise, as directed in the recipe.

Loaf was removed from the oven before interior was baked through.

Carefully check for doneness with a skewer inserted in the thickest part, or, better yet, with an instant-read thermometer as directed in the recipe.

Bread Gummy, Doughy, or Wet-Looking in the Middle or on the Bottom Loaf was under-baked.

Due to the relative moistness of Kneadlessly Simple Kneadlessly Simple loaves, they need to be more thoroughly baked than conventional recipes. Check for doneness with a skewer or, if possible, an instant-read thermometer. When the interior seems done, always bake for an extra 5 to 10 minutes to be sure. (If the top is already very brown, cover it with foil first.) An instant-read thermometer is the best insurance against under-baking. loaves, they need to be more thoroughly baked than conventional recipes. Check for doneness with a skewer or, if possible, an instant-read thermometer. When the interior seems done, always bake for an extra 5 to 10 minutes to be sure. (If the top is already very brown, cover it with foil first.) An instant-read thermometer is the best insurance against under-baking.

Ingredient proportions were off due to inaccurate measuring.

Adding too much water or fat and too little flour can throw the chemistry out of balance; measure carefully. If you bake often, consider investing in kitchen scales to ensure accurate measuring.

Oven thermostat was off.

Many home ovens run too hot or too cold. If baking times are routinely long and loaves don't brown well or bake thoroughly, check temperatures with an oven thermometer.

Loaf was cut while still hot.

The pressure from the cutting can squash and compact a loaf before it has time to set up and become firm. It's hard to wait, but try to!

Loaf Crust Burns or Browns Excessively Before the Inside Is Done Loaf was baked on the wrong oven rack.

Most loaves bake best in the lower third of the oven; in most ovens, this means the rack placement slot just below the middle one. When recipes call for baking on the lowest lowest rack, choose the rack slot closest to the oven floor. rack, choose the rack slot closest to the oven floor.

Oven thermostat was out of whack or temperature was set too high.

Breads containing a lot of dairy products, chocolate, or sweeteners tend to over-brown in a hot (over 375F) oven. Be sure the thermostat is operating correctly.

A very dark metal pan was used.

Dark pans absorb heat so efficiently that they sometimes over-brown baked goods, especially when loaves contain eggs, fat, sugar, and other enrichments. Switch to a lighter-colored pan.

Loaf was not covered with foil as directed in the recipe.

Enriched doughs naturally brown rapidly and many need to be covered part of the way through baking to prevent over-browning It's a good idea to occasionally check browning progress during baking, as not all ovens brown at the same rate.

Crust Looks Pale or Under-Browned Oven thermostat was off, temperature was set too low, or preheating time was too short.

Lean doughs (those lacking fat, sugar, milk, and eggs) need a high temperature (over 375F) for good browning, especially during the first 15 minutes of baking.

Required wash, glaze, or spritz of water was omitted.

Some lean doughs call for an egg wash, glaze, or spritz of water to encourage crust browning. If it is omitted, they will look pale.

A very light metal baking pan was used.

Very s.h.i.+ny, light-colored pans are often too reflective and divert heat away from the loaf. Switch to a different pan.

Bread Lacks Flavor.

Salt was omitted or too small an amount was added.

Kneadlessly Simple breads normally have plenty of flavor due to the use of a long first rise, but if salt is omitted, they can taste flat. breads normally have plenty of flavor due to the use of a long first rise, but if salt is omitted, they can taste flat.

Loaf Tastes too Sour or Yeasty, or Has Off Flavors Too much yeast was added.

Excessive amounts of yeast can cause over-fermentation, producing excess acid and alcohol that give breads strong aromas and flavors.

Stale ingredients were used.

Old flour, fat, nuts, or seeds, etc., will not be improved or masked by baking; start with fresh, good-quality ingredients.

Dough over-rose.

This can occur if the dough rising period is much longer than recommended; or the rising takes place in an overly warm room; or the dough is held longer than recommended in the refrigerator. All of these can lead to over-fermentation and an off taste.

Bread Is Dry and Crumbly Overly dry additions such as stale, hard dried fruit, or dried-out cornmeal, oats, or seeds were added.

These can draw too much moisture from the dough, so always use fresh products.

Instructions to rehydrate certain ingredients were skipped.