Dacor Range Cooking manual PIE Dough is TOO Tough

Common Baking Problems and Solutions

PROBLEM	POSSIBLE CAUSE	REMEDY
COOKIES ARE TOO CHEWY	Too much egg	Decrease egg content
	High sugar and liquid, but low fat content	Increase fat content
	Overmixed	Do not overmix when adding flour
PIE DOUGH IS TOO TOUGH	Overmixing dough	Use minimal mixing times when adding
		water
PIE DOUGH IS CRUMBLY	Not enough water; too much shortening	Increase water; decrease fat
PIE DOUGH SOGGY OR RAW ON BOTTOM	Oven temperature too low;	Increase temperature
	not enough bottom heat	Use Convection Bake or Standard Bake
		Use lower rack position
PIE DOUGH SHRINKS	Dough overworked	Use minimal mixing times
	Too much water	Decrease water
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
		Convection Bake or 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
CURDLING OF CUSTARD OR SOFT FILLINGS	Overbaked	Decrease baking times
YEAST BREAD SPLIT OR BURST CRUST	Overmixing dough	Use minimal mixing times-just until dough is
		elastic
	Oven too hot	Decrease oven temperature
BLISTERS ON BREAD CRUST	Too much liquid	Decrease liquid
	Improper fermentation	Make sure loaves ferment at correct time
		and temperature
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
BREAD CRUST TOO DARK	Oven too hot	Decrease oven temperature
		Allow oven to preheat fully
BREAD CRUST TOO LIGHT	Too low temperature	Increase temperature
		Use lower rack position
		Use Convection Bake mode

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