Bread Dough Troubleshooting

You shape the dough carefully.The surface looks smooth. The basket looks well-floured.Then the dough sticks to the banneton anyway. The

The dough sticks to everything. It spreads instead of holding shape. Every fold feels weaker instead of stronger. You wonder

Your dough looked fine. Then it didn’t rise. Or it spread. Or the loaf baked low and dense. Sometimes the

You shaped it well. It looked promising as it went into the oven. Then the score opened only a little.

It looked promising. It rose enough to keep going. Then it widened instead of lifting. A loaf that spreads gives

You mixed the dough. You waited. You checked the bowl again. Maybe it softened a little, but not enough to

It looked puffy.You pressed it and paused. Bake now, or wait longer? Underproofed and overproofed dough can both look close

The crumb is soft.But the crust fights your knife. The bottom sounds hollow.Then slices like a cracker. Or it feels

You start mixing. The dough gathers, then smears. It clings to your fingers. It feels wetter than you expected. Sticky