Baking bread at home is both relaxing and rewarding. The smell of fresh bread coming out of the oven is one of the best experiences in the kitchen.

However, many home bakers experience the same frustrating problems: dough that does not rise, bread that turns out dense, or crust that becomes soggy after baking.

Bread baking is a mix of science, technique, and patience. Once you understand the most common mistakes and how to fix them, your results will improve dramatically.

Below are six of the most common bread baking problems and simple ways to solve them.

1 Dough Did Not Rise Properly

If your dough does not double in size during the rising stage, the problem is usually related to yeast activity.

Yeast produces carbon dioxide during fermentation. These gas bubbles expand inside the dough and cause it to rise.

If yeast is not active, the dough will remain flat.

Common causes include:

• Water that is too hot and kills the yeast
• Water that is too cold and slows fermentation
• Expired yeast
• Dough rising in a cold environment

For best results, yeast should be mixed with water around 37–38°C (98–100°F).

If you are unsure whether your yeast is still active, dissolve it in warm water and wait about 10 minutes. If a foamy layer forms on the surface, the yeast is alive.

2 Bread Has Large Air Holes

Air bubbles are essential for light bread, but very large holes can create an uneven crumb structure.

This usually happens when the dough is not properly degassed after the first fermentation.

After the initial rise, gently press or knead the dough to release excess gas. This process is often called knocking back the dough.

Once the dough is shaped, allow it to rise again during the proofing stage before baking.

This helps produce a more even crumb texture.

3 Bread Texture Is Dry or Cake Like

Bread should have a soft, elastic crumb rather than a dry or crumbly texture.

This issue is usually related to poor gluten development.

Gluten forms when flour proteins mix with water and are strengthened during kneading. This network traps gas bubbles and gives bread structure.

To improve gluten development:

• Use strong bread flour instead of all purpose flour
• Knead the dough thoroughly
• Add salt to strengthen gluten structure

A good way to test your dough is the windowpane test. Stretch a small piece of dough between your fingers. If it stretches thin without tearing, the gluten structure is well developed.

4 Bread Is Too Dense

Dense bread is usually caused by insufficient hydration or poor kneading.

The right dough consistency should feel soft and slightly sticky. If the dough is too dry, the gluten network cannot form properly and the bread will not rise well.

Hydration can vary depending on flour type and humidity levels. Experienced bakers rely on the feel of the dough, not only on measurements.

In general, slightly wetter dough produces better bread.

5 Bread Is Raw in the Middle

Sometimes bread looks perfectly baked on the outside but remains undercooked inside.

This can happen when:

• The oven temperature is too low
• The loaf is removed too early

A simple test is to tap the bottom of the loaf. If it sounds hollow, the bread is fully baked.

Using an oven thermometer can also help ensure your oven temperature is accurate.

6 Bread Crust Becomes Soggy

A crisp crust requires proper cooling after baking.

If bread is left on a flat surface, steam released from the loaf becomes trapped underneath, softening the crust.

Always cool bread on a wire rack. This allows air to circulate around the loaf and keeps the crust crisp.

Bonus Tip: Proper Dough Mixing Makes a Huge Difference

Bonus Tip: Proper Dough Mixing Makes a Huge Difference

One of the most important steps in bread baking is kneading the dough correctly.

Kneading develops gluten and distributes ingredients evenly. While many traditional recipes rely on hand kneading, modern home bakers often prefer using a stand mixer to achieve more consistent results.

Unlike many mixers that use a planetary system, the Ankarsrum Assistent Original uses a rotating bowl and roller system inspired by professional bakery equipment. This design allows the mixer to handle heavy bread dough with less strain on the motor.

Benefits of using a mixer designed for bread dough include:

• Strong gluten development
• More consistent dough texture
• Ability to mix large batches
• Less physical effort during kneading

For home bakers who regularly make sourdough, pizza dough, or artisan bread, a machine designed specifically for dough mixing can make the process significantly easier.

Final Thoughts

Bread baking improves with practice and experience. Understanding the most common mistakes can help you avoid frustration and create better loaves.

By paying attention to yeast activity, dough hydration, gluten development, and proper baking techniques, you can consistently produce bakery quality bread at home.

With the right knowledge and equipment, bread baking becomes one of the most enjoyable and satisfying skills in the kitchen.

You can explore the Ankarsrum mixers and accessories available here:

👉 https://culinaryprofis.com/collections/ankarsrum-original-stand-mixers-accessories