The Dough Does Not Rise
Old yeast
Water was too cool to activate the yeast or so hot that it killed the yeast
The dough is too stiff
Rising place is too cool
The Bread Falls In The Oven
Dough rose too much and got too light
The Bread Does Not Brown On The Sides
Pans are too bright and reflect heat away from the sides
Poor pan placement in the oven and therefore overcrowding
The Bread Has An Excessive Break On The Side
Oven is too hot
Insufficient rising period
Improper shaping
The Tops Of The Bread Loaves Are Cracked
Bread cooled too rapidly, probably in a draft
The dough is too stiff
The dough is not mixed well
Baked Loaf Crumbles Easily
Dough is not mixed well
Too much flour added
Rising place is too warm
Rising period too long
Oven temperature is too low
The Bread Is Doughy On The Bottom
Loaves were not removed from pans and allowed to cool on racks after baking
The Crust Is Too Thick
Too much flour
Insufficient rising period
Oven temperature is too low
The Bread Is Heavy & Dense
Too much flour added
Insufficient rising period
Certain flours (whole wheat, rye, and others) create a heavier loaf than all-purpose unbleached flour
The Bread Is Wet Inside & Has A Coarse Grain
Insufficient rising period
The Bread Is Dry & Has A Coarse Grain
Too much flour added
Dough not kneaded long enough
Rising period too long
Oven temperature too low
The Bread Contains Dark Streaks
Uneven mixing or kneading
Bowl was greased too heavily
Dough was not covered during rising period
The Bread Has Holes In It
Air not completely pressed out of dough when loaves were shaped
Dough rose too long before baking loaves
The Bread Smells & Tastes Of Yeast
Rising periods too long
Rising place is too warm
The Bread Has A Sour Taste
Rising place is too warm and therefore the dough rose too quickly
