Bread Troubleshooting Guide: Dense, Flat, or Crumbly Bread
Comprehensive solutions for every common bread problem. Learn how to fix dense, flat, crumbly, or gummy bread with expert techniques and dough conditioner solutions.
Why Bread Fails & How to Fix It
Bread baking is equal parts art and science. When something goes wrong, there's always a logical reason—usually related to gluten development, fermentation, or baking technique. The good news? Most problems are easily fixable once you identify the cause.
Dough conditioners and enhancers can solve many common bread problems by strengthening gluten, improving moisture retention, or enhancing fermentation. This guide walks you through the most common issues and their solutions.
Pro Tip:
Keep a bread journal! Note your ingredients, measurements, timing, temperature, and results. Patterns will emerge that help you troubleshoot faster and improve consistently.
Quick Diagnostic Questions
Did the dough rise properly during proofing?
✓ Yes: Problem likely in baking stage
- • Check oven temperature
- • Verify baking time
- • Consider dough strength
✗ No: Problem is fermentation/yeast related
- • Test yeast freshness
- • Check proof temperature
- • Add diastatic malt
- • Verify kneading
Is the crumb too dense or too open?
✓ Yes: Too dense
- • Add vital wheat gluten
- • Use ascorbic acid
- • Proof longer
- • Check yeast
✗ No: Too open/holes
- • Improve shaping
- • Degas properly
- • Knead more evenly
- • Avoid over-proofing
Is the texture dry or gummy?
✓ Yes: Dry/crumbly
- • Add emulsifiers
- • Increase hydration
- • Add fat
- • Don't overbake
✗ No: Gummy/wet
- • Bake longer
- • Check internal temp
- • Reduce liquid
- • Reduce malt
Does it have good flavor?
✓ Yes: Texture issue only
- • Focus on structure/texture solutions
✗ No: Flavor also lacking
- • Increase fermentation time
- • Add diastatic malt
- • Use preferment
- • Add salt
Common Problems & Solutions
Dense, Heavy Bread
Symptoms You'll Notice:
Common Causes:
Solutions (Try These in Order):
1. Add Vital Wheat Gluten
How: 1-2 tablespoons per 3 cups flour strengthens weak gluten structure
Why it works: Provides extra protein to build stronger gluten network
2. Use Ascorbic Acid
How: Tiny pinch (1/16 tsp) per loaf
Why it works: Strengthens gluten bonds for better structure and rise
3. Add Diastatic Malt
How: ½-1 teaspoon per 3 cups flour
Why it works: Feeds yeast better, improving fermentation and rise
4. Knead Longer
How: 8-10 minutes by hand or until windowpane test passes
Why it works: Proper gluten development is essential for good rise
5. Check Yeast Activity
How: Proof yeast in warm water with sugar first
Why it works: Dead yeast won't produce CO2 for rise
Best Prevention:
Use dough enhancer with vital wheat gluten and proper proofing times
Flat Bread (No Oven Spring)
Symptoms You'll Notice:
Common Causes:
Solutions (Try These in Order):
1. Ascorbic Acid for Oven Spring
How: 50-100 ppm (tiny pinch)
Why it works: Strengthens gluten just before baking for maximum oven spring
2. Don't Over-Proof
How: Poke test: dough should spring back slowly, not stay indented
Why it works: Over-proofed dough has no energy left for final rise
3. Increase Oven Temperature
How: Preheat to 450°F, reduce to 375°F after loading
Why it works: Initial high heat causes rapid gas expansion
4. Create Steam
How: Pan of water in oven or spray water on dough surface
Why it works: Steam keeps crust flexible during oven spring
5. Proper Scoring
How: ¼-½ inch deep cuts at 30-45° angle
Why it works: Allows controlled expansion during baking
Best Prevention:
Use ascorbic acid, watch proofing times, ensure hot oven
Crumbly, Dry Bread
Symptoms You'll Notice:
Common Causes:
Solutions (Try These in Order):
1. Add Lecithin
How: ¼-½ teaspoon per 3 cups flour
Why it works: Emulsifier helps retain moisture and creates tender crumb
2. Use Dough Enhancer
How: 1-2 tablespoons commercial blend
Why it works: Contains emulsifiers and conditioners that prevent crumbling
3. Increase Hydration
How: Add 1-2 tablespoons more liquid
Why it works: Adequate moisture prevents dryness
4. Add Fat
How: 2 tablespoons butter or oil
Why it works: Fat tenderizes and moisturizes crumb
5. Don't Overbake
How: Internal temp 190-200°F, remove promptly
Why it works: Excessive baking dries out bread
6. Weigh Flour
How: Use kitchen scale: 120-130g per cup
Why it works: Volume measurements can add 20-30% too much flour
Best Prevention:
Use dough enhancer with emulsifiers, measure accurately, add fat
Gummy, Underbaked Center
Symptoms You'll Notice:
Common Causes:
Solutions (Try These in Order):
1. Use Thermometer
How: Internal temperature must reach 190-200°F
Why it works: Only way to know if bread is truly done
2. Lower Oven Temperature
How: Bake at 350°F instead of 375°F
Why it works: Slower baking allows heat to penetrate to center
3. Reduce Diastatic Malt
How: Cut back to ¼-½ teaspoon or omit
Why it works: Too much creates excess enzyme activity and gumminess
4. Make Smaller Loaves
How: Divide dough into two smaller loaves
Why it works: Heat penetrates faster in smaller loaves
5. Cool Completely
How: Wait 1-2 hours before slicing
Why it works: Bread continues cooking internally while cooling
6. Tent with Foil
How: If browning too fast, cover loosely with foil
Why it works: Prevents over-browning while center finishes
Best Prevention:
Bake to proper internal temperature, cool completely before slicing
Tough, Chewy Crust
Symptoms You'll Notice:
Common Causes:
Solutions (Try These in Order):
1. Brush with Butter
How: Immediately after removing from oven
Why it works: Softens crust and adds flavor
2. Reduce Steam
How: Don't use steam for soft sandwich bread
Why it works: Steam creates crispy artisan crust
3. Add Fat to Dough
How: 2-3 tablespoons butter or oil
Why it works: Fat tenderizes both crumb and crust
4. Use Milk Instead of Water
How: Replace water with milk
Why it works: Milk sugar and protein create softer, browner crust
5. Lower Oven Temperature
How: Bake at 350°F for softer crust
Why it works: Gentler heat creates tender crust
6. Store Properly
How: Seal in plastic bag once cooled
Why it works: Prevents moisture loss that hardens crust
Best Prevention:
Add fat, brush with butter, use milk, avoid excessive steam
Large Holes or Tunnels
Symptoms You'll Notice:
Common Causes:
Solutions (Try These in Order):
1. Knead Properly
How: 8-10 minutes until smooth and elastic
Why it works: Even gluten structure creates even crumb
2. Gentle Degassing
How: Press out large bubbles, don't punch down hard
Why it works: Removes excess air without destroying all structure
3. Careful Shaping
How: Roll tightly, sealing as you go
Why it works: Prevents air pockets from forming
4. Dissolve Yeast
How: Mix yeast with liquid first
Why it works: Ensures even distribution
5. Use Vital Wheat Gluten
How: 1 tablespoon per 3 cups flour
Why it works: Strengthens structure for more even crumb
Best Prevention:
Proper kneading, gentle degassing, careful shaping
Ingredient Solutions Quick Reference
Match your specific problem to the right dough conditioner ingredient for targeted fixes.
Vital Wheat Gluten
Solves:
Amount:
1-2 tablespoons per 3 cups flour
When to Use:
When bread lacks structure or volume
Ascorbic Acid
Solves:
Amount:
1/16 teaspoon (tiny pinch) per loaf
When to Use:
When you need stronger gluten and better rise
Lecithin
Solves:
Amount:
¼-½ teaspoon per 3 cups flour
When to Use:
When bread is too dry or falls apart
Diastatic Malt
Solves:
Amount:
½-1 teaspoon per 3 cups flour
When to Use:
When yeast needs extra food or color is pale
Dough Enhancer (blend)
Solves:
Amount:
1-2 tablespoons per 3 cups flour
When to Use:
All-purpose improvement, especially for soft bread
Environmental Factors & Adjustments
Your kitchen environment significantly impacts bread baking. Temperature, humidity, altitude, and even flour brand can change results. Here's how to compensate.
Altitude
Impact: Higher altitude = faster rise, less structure
Solution: Reduce yeast by 25%, add vital wheat gluten, reduce proofing time
Humidity
Impact: High humidity = sticky dough; Low = dry bread
Solution: Adjust flour/liquid ratio by 1-2 tablespoons as needed
Temperature
Impact: Cold kitchen = slow rise; Hot = too fast
Solution: Ideal dough temp is 75-78°F. Adjust water temperature
Flour Quality
Impact: Protein content varies 10-14% by brand
Solution: Add vital wheat gluten to weaker flour
When Dough Enhancer Is the Answer
Use Dough Enhancer When:
- ✓Bread is consistently dense or flat
- ✓Using whole wheat or weak flour
- ✓Want softer texture and longer freshness
- ✓Need consistent results
- ✓Making enriched doughs (soft rolls, buns)
Use Cautiously When:
- ⚠Making artisan sourdough (may interfere)
- ⚠Recipe already has strong flour
- ⚠Want crusty artisan texture
- ⚠Following traditional recipes
Skip Enhancer When:
- ✗Problem is definitely technique, not ingredients
- ✗Making pizza dough (needs extensibility)
- ✗Bread is already too soft or lacking structure
- ✗Seeking authentic artisan characteristics