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common bread problems

Some Common Bread Problems and How to Fix Them

It’s truly a pleasure to bite into a slice of freshly-baked homemade bread. And bread making isn’t as complex as many people make it out to be. While it does take a certain amount of skill and patience to get your bread right if you stick to the recipe and use good quality ingredients you should be able to make good bread that would be the perfect accompaniment to any meal.

Most novice bakers find that they are faced with some common bread problems. Here we look at some of them and how they can be tackled in the best possible manner.

#1 The dough doesn’t rise

It’s a common misconception that dough just won’t rise unless it is left for several hours in a really warm place. However, the fact is that you don’t really need to do anything special in order to make your dough rise. Its best to use instant yeast, as it is the most reliable and add some room temperature water. If you are using tepid water ensure that you knead the dough for at least 6 minutes in a machine or 10 minutes manually. There really is no need to look for a warm place to set it. It would definitely rise in a couple of hours. But if you have used fresh yeast that can sometimes be unreliable and prevent the dough from rising. The addition of acidic ingredients or hot water to the dough can sometimes kill the yeast.

#2 The finished bread is soggy and heavy

There are a few different reasons why this can occur: however it’s primarily because of the manner in which you have baked the bread. The recommendation is that you should use a marble cutting board as a baking stone (simply remove the rubber legs). These boards are generally are of the perfect size, and you don’t need to buy an expensive one. Simply heat it in your oven by setting the temperature to the maximum possible level.

Use a piece of silicone paper to shape your dough and then stick it right onto the heart of stone in the oven. Now reduce the temperature of your oven to approximately 180-200°C. Typically, loaves tend to get soggy at the bottom, because they don’t have the right heat level at the base. However, that can be simulated in your home simply by using a hot baking stone.

#3 The dough sticks to the work surface and your hands while kneading

The solution to this particular problem depends on the type of bread you want to make. For instance, focaccia will have a runny dough, because the bread needs to have air bubbles. The best way to prevent the dough from sticking to your hands and to the work surface is to knead it in a well-oiled bowl. Once it has proved well, you can tip it out onto a work surface that has been floured properly. You have the option to use either semolina or flour. Now make sure that the entire dough has been sprinkled with flour before you prepare it for the tray quickly.

When you are making normal bread, the more you knead the dough, the less sticky it becomes. Once the dough has been kneaded for at least 5 to 6 minutes, you will notice it becomes glossy and less sticky, as the gluten begins to form in it. If you feel that the dough is still sticking to your hands, simply sprinkle a little bit of flour and knead it a little more.

At Ganache Patisserie you will find fantastic breads and delicious croissants, french cakes, cupcakes, pastries, sourdough and other baked goods for everyday consumption as well as for special occasions. We also have a wide variety of cupcakes for you to indulge in. Come; explore our scrumptious world of goodies.

Thanks for reading,
Ganache Patisserie
(02) 9967 2882