Problems Cause Solution

Poor Volume • Too much salt • Measure salt carefully

• Too little yeast • Add in more yeast
• Weak flour • Use high gluten flour
• Improper fermentation or • Make sure timing and room
proofing temperature
• Oven too hot • Set temperature
Too much volume • Too little salt • Add more salt
• Too much yeast • Add more flour
• Too much dough scaled • Scale carefully
• Overproofing • Set timing
Split or burst crust • Overmixing • Mix in ingredient carfully
• Underfermentation • Rest dough longer
• Improper molding • Mold more
• Oven too hot • Set temperature
• Not enough steam in oven • Higher the temperature level
Too dense or close • Too little yeast • Add more yeast
grained • Underproofing • Rest dough longer
• Too much salt • Add more flour or water
• Too little liquid • Add more water
Too coarse or open • Too much yeast • Size up product
• Too much liquid • More flour
• Incorrect mixing time • Make sure which one is first
• Improper fermentation • Temperature and wet towel
• Overproofing • Cool down dough
• Pan too large • Use baking pan
Streaked crumb • Improper mixing procedure • Mix items one by one
• Poor molding or makeup • Mold carefully or add in
techniques more flour
• Too much flour used for • Use less flour
dusting
Poor texture or • Fermentation time too long or • Check recipe for timing
crumbly too short
• Overproofing • Cooldown dough
• Baking temperature too low • Set temperature higher
• Flour too weak • Use high gluten flour
• Too little salt • Add more salt
Gray crumb • Fermentation time too long or • Before baking,set
temperature too high temperature and set timing
for fermentation
Too dark • Too much sugar or milk • Measure milk and sugar
• Baking time too long • Set timing
Too pale • Too little sugar or milk • Add more milk or sugar
• Temperature too low • Higher temperature