Common Baking Problems And Solutions - Dacor Wall Manual

Common Baking Problems and Solutions

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