- by CFH Admin
- June 23, 2022
- 3 min read
Sourdough Bread is not always baked in a loaf pan. It can be shaped in a basket and thenbaked directly on a baking stoneor shaped on a baking sheet. While making free-form loaves can be simple and rewarding, there are some issues that may arise. Here are some common problems, their causes, and solutions:
PROBLEM | CAUSES | SOLUTIONS |
Loaves bulge and split at the bottom edges or sides of loaves. |
|
|
|
| |
Loaves puff up initially in oven, but fall by the time the bread is baked. |
|
|
Loaves do not puff up well during baking. Loaves are somewhat flat. |
|
|
|
| |
|
| |
|
| |
Texture of bread is dry. |
|
|
|
| |
Crust seems fine when removed from the oven, but gets soft when it cools. |
|
|
Loaves spread out or do not hold shape while rising. |
|
|
|
| |
Crust is not crisp enough. |
|
|
Bread is doughy in the center. |
|
|
|
|