Common Baking Problems and Solutions
COOKIES ARE TOO CHEWY | Too much egg | Decrease egg content |
| High sugar and liquid, but low fat content | Increase fat content |
| The pan’s sides are too high | Use recommended pan size |
| Overmixed | Do not overmix when adding flour |
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PIE DOUGH IS TOO TOUGH | Overmixing dough | Use minimal mixing times when adding |
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| water |
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PIE DOUGH IS CRUMBLY | Not enough water; too much shortening | Increase water; decrease fat |
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PIE DOUGH SOGGY OR RAW ON BOTTOM | Oven temperature too low; not enough bot- | Increase temperature |
| tom heat | Use Convection Bake or Standard Bake |
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| Use lower rack position |
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PIE DOUGH SHRINKS | Dough overworked | Use minimal mixing times |
| Too much water | Decrease water |
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PIE FILLING BOILS OUT | No steam vents cut across the top | Cut steam vents in top crust |
| Oven temperature too low | Increase oven temperature and use |
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| Convection Bake and Standard Bake |
| Filling hot when put in shell | Allow filling to cool before adding to pie shell |
| Crust not sealed; too much filling | Seal crust; don’t overfill the pie crust |
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CURDLING OF CUSTARD OR SOFT FILLINGS | Overbaked | Decrease baking times |
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YEAST BREAD SPLIT OR BURST CRUST | Overmixing dough | Use minimal mixing times- just until dough is |
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| elastic |
| Oven too hot | Decrease oven temperature |
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BLISTERS ON BREAD CRUST | Too much liquid | Decrease liquid |
| Improper fermentation | Make sure loaves ferment at correct time and |
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| temperature |
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BREAD TOO DENSE OR CLOSE- GRAINED | Too much salt | Decrease salt |
| Too little liquid | Increase liquid |
| Too little yeast | Increase yeast |
| Underproofed | Increase proofing time |
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BREAD CRUST TOO DARK | Oven too hot | Decrease oven temperature |
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| Allow oven to preheat fully |
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BREAD CRUST TOO LIGHT | Too low temperature | Increase temperature |
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| Use lower rack position |
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| Use Standard Bake or Convection Bake |
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