PROBLEMS WITH BREADS

Problems with Breads:

 PROBLEM: What is the best way to bake brown and serve rolls?   First, brush their tops with melted butter or margarine. Bake at the
 recommended temperature (on their package), but be careful of dark
 coated baking sheets. Dark coated baking sheets may cause the bottoms
 to burn before they are done. Bake brown and serve rolls at a high
 temperature to insure a crispy, flavorful crust.
 PROBLEM: Breads that are always too hard and heavy.
  Breads made from scratch or from a mix must have an internal
 temperature of about 80 degrees for the yeast to work properly. Cold
 dough will not expand properly. Make sure the bread rises in a warm
 draft free environment.
 PROBLEM: Bread that rises too fast in the pan.
  Use cool or cold water in the mix. The place you let the bread rise
 in bulk should be about 80 degrees. Place the dough in the refrigerator
 for a few minutes to cool down (while the dough is still in bulk form).
 PROBLEM: French bread that has a pale crust.
  Spray or paint the loaves with water (before cutting). Use an egg
 wash to make the crust really brown up. French bread must have a high
 temperature to bake properly. Check your oven to make sure the
 temperature is correct. Add a little sugar to the mix.
 PROBLEM: Tough pizza crust.
  Most of the time a pizza crust dough should be wet and sticky (use
 a little extra water). Toss in plenty of spices. Oil your pan with
 olive oil. Try baking the crust first, then add any topping and bake
 only to melt the cheese. Try dipping your fingers in olive oil when
 you flatten the crust in the pan. Use plenty of olive oil and the
 crust will be flavorful and crispy.
 PROBLEM: Bread loaves and rolls that are heavy and soggy in the middle.
  When everything else has been done right, maybe the unit weight is
 too heavy. Try making the pieces smaller and let them rise longer. 
 PROBLEM: Bread loaves that cave in on their sides when removed from
          the pan.
  Always remove bread from the pan as soon as taken from the oven. The
 crust sweats and may fall. Make sure that you use Bread Flour in the
 mix. Weak flour will cause loaves to fall. Make sure the loaves are
 done. Thump the top and if the loaf sounds hollow, it is done. 
 Setting (just baked) loaves in a cool draft of air will sometimes
 cause their sides to cave in. When the dough is allowed to rise too
 much before baking the loaves will sometimes collapse.
 PROBLEM: Soft crusty breads.
  The secret to good crusty breads is to use very little (if any) fats,
 egg yolks, milks or sugar in the mix. Always serve crusty breads as
 soon as they are baked for the best flavor and appearance. Use only
 Bread Flour and make sure the dough is on the stiff side rather 
 than soft and sticky. However, some crusty breads are very sticky
 (excess water). These breads are made by using an extra warm dough
 and baking quickly at a high temperature.