Dough is under mixed
Follow package directions for proper mix times and settings. Mix until dough is fully developed using the membrane test.
Dough is under proofed
Follow package directions for proper proofing settings and times. Proof until doubled in size.
Proof box temperature is too cool
Proof box temperature should be 90 - 100°F with 80-90% humidity.
Yeast has been killed, too little yeast
Check water temperature (should be between 105 - 110°F0. Check proof box temperature which should be between 90 - 100°F. Salt has been added to the mix. Do not add salt.
Dough too cold
Follow package directions for the correct water temperature (105 - 110°F)
Too little water
Follow package directions for proper scaling water amounts. If possible, use a scale to weigh the water.
Oven temperature too low
Follow package directions for proper oven temperatures. Check oven for accuracy using an oven thermometer.
Under baked
Bake until product is golden brown. Follow package directions for proper baking temperatures and times.
Proof box temperature too high
Proof box should be set at 90 - 100°F, with 80 – 90% humidity.
Pans too close together in oven
Move pans apart to allow even heat distribution in oven chamber.
Uneven heat in oven
Rotate pans baked in a convection oven one-half turn (180°) halfway through the bake cycle. Check oven for accuracy using an oven thermometer.
Mishandled dough
Minimize handling or working of the dough. Use a minimum amount of dusting flour when working the dough.
Over proofing
Excessive steam in the proof box
Keep humidity setting of proof box in the 80 – 90% range. If there is water condensing on the walls of the proof box, the humidity setting is too high.
Over / under proofing
Follow package directions for oven temperatures and times. Check oven for accuracy using an oven thermometer.
Too much / not enough dough in pan
Follow package directions for correct scaling amounts for the various size pans.
Bread wrapped while still warm
Cool products thoroughly before wrapping. If wrapped while still warm, condensation will occur, the bread will absorb this moisture and become soggy and mold faster than normal.
Over Baking
Follow package directions for proper oven settings and baking times.
Oven Proofing