Bread Troubleshooting Guide
Bread Troubleshooting Guide
Holes in Bread
Possible Causes
Old Dough Follow proper fermentation time. Improper Mixing Overmixing weakens the dough and undermixing underdevelops the dough; each causes poor gas retention. Mix to proper dough development. Lack of Moisture in Proofer Dough forms a crust, trapping gas. Adjust proofer to proper humidity. Improper Moulding Set moulder properly to expel most of the gas. Moulder Rollers in Poor Condition Trapped gas in dough causes holes. Check and repair moulders for dents, scores or holes. Humidity Too High in Proofer A tough crust is formed while baking, creating small holes underneath crust. Proofer Temperature Too High Dough ferments too quickly, contributing to holes. Adjust to proper proofer temperature. Overproofing Large cells are created. Check proofing time. Excess Dusting Flour Flour won’t dispense properly, becoming trapped and creating holes. Minimize dusting flour. Excess Divider Oil Oil ends up in dough’s interior and cells can’t support it, causing holes. Minimize divider oil. Insufficient Intermediate Proof Results in coarse cell structure with holes. Provide proper rest time after dividing and before moulding. Dough Too Stiff Dough won’t achieve proper cell structure, resulting in holes. Follow formula water level. Cool Oven Dough will rise too much in oven before yeast is killed, causing holes. Rough Handling at/in Oven Cell structure will collapse and not fully recover. Handle with care.
Hollow Bottom
Overmixing Overmixing weakens the dough, causing poor gas retention. Mix to proper dough development. Moisture in Bottom of Pans Dry pans thoroughly before use. Use of Hot Pans Pans should be at room temperature. Proofer Humidity Too High Too much steam will make dough flow, causing lack of gas retention. Adjust to proper humidity. Underscaling Bread will not have enough body. Cell structure will be open, allowing heat to penetrate further than normal. Use proper amount of dough for pan size.
Holes in Bread
Possible Causes
Old Dough Follow proper fermentation time. Improper Mixing Overmixing weakens the dough and undermixing underdevelops the dough; each causes poor gas retention. Mix to proper dough development. Lack of Moisture in Proofer Dough forms a crust, trapping gas. Adjust proofer to proper humidity. Improper Moulding Set moulder properly to expel most of the gas. Moulder Rollers in Poor Condition Trapped gas in dough causes holes. Check and repair moulders for dents, scores or holes. Humidity Too High in Proofer A tough crust is formed while baking, creating small holes underneath crust. Proofer Temperature Too High Dough ferments too quickly, contributing to holes. Adjust to proper proofer temperature. Overproofing Large cells are created. Check proofing time. Excess Dusting Flour Flour won’t dispense properly, becoming trapped and creating holes. Minimize dusting flour. Excess Divider Oil Oil ends up in dough’s interior and cells can’t support it, causing holes. Minimize divider oil. Insufficient Intermediate Proof Results in coarse cell structure with holes. Provide proper rest time after dividing and before moulding. Dough Too Stiff Dough won’t achieve proper cell structure, resulting in holes. Follow formula water level. Cool Oven Dough will rise too much in oven before yeast is killed, causing holes. Rough Handling at/in Oven Cell structure will collapse and not fully recover. Handle with care.
Hollow Bottom
Overmixing Overmixing weakens the dough, causing poor gas retention. Mix to proper dough development. Moisture in Bottom of Pans Dry pans thoroughly before use. Use of Hot Pans Pans should be at room temperature. Proofer Humidity Too High Too much steam will make dough flow, causing lack of gas retention. Adjust to proper humidity. Underscaling Bread will not have enough body. Cell structure will be open, allowing heat to penetrate further than normal. Use proper amount of dough for pan size.