Baking Mad.com - everything you want to know about baking

Home
Recipes
Recipe Finder

Browse our collection of over 1000 delicious recipes from all over the world

- or -
Competitions
Baking With Eric
Kid's Baking
Inspiration
- Truvia Recipes
- Valentines Day
Blog

Home »
Ask the Expert »
Hand baking

Hand baking

Why doesn’t my dough rise?

This could be due to a number of factors. We suggest that you consider the following: Is the yeast out of date? Or maybe it has been open for too long? The dough may be too stiff. The water may not have been warm enough to activate the yeast. The rising place may be too cool. Too much sugar and/or salt can kill the yeast.

Why does my dough rise but then fall back in the oven?

This suggests that the dough became too light during preparation and consequently rose too much. If it collapses in the middle only, this indicates that the mixture contained too much liquid.

Why is the top of my loaf always cracked?

This suggests that the dough mixture may not have been sufficiently mixed, or perhaps that the dough was too stiff. Alternatively, the bread may have been cooled too quickly.

Why does my baked loaf crumble so easily?

There are several possible causes of crumbling which you should consider, the most common of which are as follows: Inadequate mixing of the ingredients. Too much flour added during preparation. The loaf was left to rise for too long, or left to rise in an environment that was too warm. The oven may not be hot enough.

Why doesn’t my bread brown evenly on both sides?

The bread tins should be placed centrally in the oven to ensure even browning. If the tins are not placed centrally or if they are placed too close together then uneven browning may occur. You should also be aware that very shiny tins reflect heat away from the sides of the loaf.

Why does my bread smell of yeast and have a sour taste?

This can happen when the rising period is too long and/or the rising place too warm.

My bread is dry inside and has a coarse grain, why is this?

This can happen when too much flour is added to the dough, or if the dough was not kneaded for long enough. This could also happen if the rising period was too long and the oven temperature too low.

Why is my bread wet inside and yet still has a coarse grain?

This happens when the rising period is too short.

Why is the crust too thick?

This can happen for one of the following reasons: The oven temperature may have been too low. Too much flour may have been used. The rising period may have been too short.

How can I prevent my bread from becoming doughy at the bottom?

This problem can be prevented by ensuring that the bread is removed from the tin during cooling and placed on a wire rack.

Can't find your answer?

Try searching our forum or post your own question for our community of friendly, like-minded bakers to help you with. Maybe you'll be able to help someone else at the same time!

Click here to go to the forum.

No luck with the forum?

Email the kitchen with your question or alternatively call us on 0844 880 5944 (10am-4pm Mon-Fri)

Recipe of the Month

Rhubarb Crumble

Everyone will love this rhubarb crumble recipe. If you fancy putting a twist on the classic why not add orange rind and juice or chopped stem ginger to the rhubarb or add a handful of choppe...

Read full recipe