LoafNest Recipe Book Healthy Artisan Breads for Everyday
2.
Experiment with longer or shorter baking times. Longer
you bake, the thicker will be your crust.
3.
After rst 30-40 minutes, continue baking only the loaf
(without the LoafNest lid) for next 15-30 minutes to get
extra crunchy crust.
Troubleshooting
If you are new to baking, here are some possible problems you may
expect and here are some possible reasons and solutions to them.
– My dough did not raise
1. Make sure you do not use hot water to mix the dough.
2. Yeast is not active. Purchase a fresh batch of yeast.
3.
The dough was at a very cool place. Yeast prefer warmth.
Raise the dough in warmer place.
– My loaf collapsed
1.
You might be using a weak our. Make sure you are using
strong bread our. Check that it has at least 11
%
percent
protein content.
2.
You might be using too much uids. Reduce the amount of
water. If you are using other uids or wet ingredients (like
vegetables) remember that they contain a lot of moisture
and reduce the water amount suitably.
– My crumb is too hard or dry
1.
You might be using too little water. Increase the amount of
water or uids in the recipe.
2. You might be baking too long. Reduce baking time.
3.
You might be baking at too high a temperature. Reduce your
baking temperature.
4.
You might not be closing Loafnest properly. Make sure the
lid sits correctly in place on top of the base and the Liner
sits in between the top and the base.
– My loaf did not get a crunchy crust
1.
You might have a fatty or sugar rich ingredients. Dough
with fat or sugar do not get a crunchy crust. Try to eliminate
the source of fat or sugar if you prefer a crunchier crust.
– My loaf is gummy after cutting
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