Quick diagnosis
| Problem | Most likely cause | First fix to try |
|---|---|---|
| Dense, tight crumb with a few large holes near the top | Under-fermented bulk | Let bulk run longer, to a 50 to 75% rise |
| Flat loaf that spreads, with a fine, even, slightly sour crumb | Over-fermented dough | Shorten bulk or work in a cooler place |
| Flat loaf with a tight crumb | Weak starter or weak shaping | Check the starter doubles in 4 to 8 hours; shape tighter |
| Gummy, damp crumb | Underbaked, or sliced too soon | Bake to 96°C (205°F) inside; cool 1 to 2 hours |
| Big tunnel under the top crust | Under-proofed, or trapped flour from shaping | Proof longer; use less flour when shaping |
| Pale crust | Low oven heat or over-fermented dough | Preheat fully; bake longer with the lid off |
| Burnt base | Base too close to the heat | Put a baking tray on the rack below the pot |
Under-proofing
Under-fermented dough hasn't produced enough gas or acidity before baking. In the oven it bursts out wherever it can, often through the side rather than along the score. Inside you'll see tight, dense crumb with a few large, irregular holes, and the loaf may feel heavy for its size.
- Judge bulk by rise and look: domed edges, a jiggly feel, bubbles on the sides and surface.
- Warm the dough. At 21°C (70°F) bulk can take 7 to 9 hours instead of 4 to 6.
- Use the poke test before baking: a floured finger dent that springs back slowly and not fully means the dough is ready.
Over-proofing
Over-fermented dough has run out of strength. Gluten weakens as acidity builds, so it feels slack and sticky, won't hold a shape, and spreads on the paper. The baked loaf is flat with a pale crust, small even holes and a pronounced sour taste.
- End bulk sooner, especially in a warm kitchen or with a lot of wholegrain flour.
- Reduce the levain from 20% to 10 to 15% to slow things down.
- Use cooler water so the dough starts around 24°C (75°F).
- If the dough feels very slack at shaping, shape it gently, shorten the cold retard and bake it anyway. It will still taste good.
Dense crumb
Apart from under-fermentation, a dense loaf often means the starter wasn't at its peak, or there wasn't enough gluten development. Use the levain when it has doubled and domed, add another set of folds, and make sure your flour is a strong bread flour for free-standing loaves.
Gummy crumb
Gumminess has three usual causes: the loaf was underbaked, it was sliced while hot, or it was badly under-fermented. Bake until the internal temperature reaches 96 to 99°C (205 to 210°F) and the crust is deep brown, then wait. Steam is still escaping and the starches are still setting for at least an hour after baking.
Flat loaves
The dough spreads as soon as I tip it out
Usually over-proofing or too little tension. Shape tighter, keep the cold retard in the 8 to 16 hour range, and bake straight from the fridge.
It looked fine but didn't rise in the oven
Check your oven and pot were fully preheated for 45 to 60 minutes, and that the lid stayed on for the first 20 minutes to hold steam.
It's flat only when I raise the hydration
Your flour may not be strong enough for that much water. Drop back 5% and build up gradually.
When the starter is the problem
If several loaves in a row disappoint, test the starter. It should double within 4 to 8 hours of a feed at about 24°C (75°F). If not, give it a few days of twice-daily feeds as in the feeding guide before baking again.