Bread Troubleshooting Guide

Bread Troubleshooting: Get Perfect Rise Every Time

Problem: My bread is dense and heavy like a brick

Common signs: No visible air bubbles, flat top, cuts like a brick, weighs more than expected

Why this happens:

  • Insufficient liquid: Gluten-free flours need 20-30% more liquid than wheat flour
  • Dead yeast: Check expiry dates - yeast loses power over time
  • Wrong mixing: Overmixing destroys air bubbles
  • Temperature issues: Too hot kills the sourdough starter, too cold slows activation

The fix (step-by-step):

  1. Check water temperature: Should feel neutral on your wrist (37-40°C)
  2. Add extra liquid: Start with 2-3 tbsp more if dough seems dry
  3. Mix gently: Stir just until combined, then stop
  4. Create ideal rising conditions: Warm, draft-free space (24-27°C)
Simple Bake Solution: Our bread premixes are pre-balanced for optimal liquid ratios. Our Buckwheat Bread Premix includes exact measurements, so no guesswork is needed! 

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Problem: My bread didn't rise at all

Common signs: Flat loaf, same height as when you put it in to rise, no dome shape

Why this happens:

  • Sourdough starter is not ready: you use it before it is. Wait for bubbles to appear. 
  • Wrong temperature: Water too hot (kills the starter) or too cold (no activation)
  • Insufficient time: Gluten-free bread needs 50-75% longer to rise
  • Poor environment: Too cold, drafty, or dry conditions

The fix (step-by-step):

  1. Perfect temperature: Water should feel like a warm bath (37-43°C)
  2. Create a proofing box: Turn oven on for 1 minute, turn off, place bowl inside
  3. Be patient: Allow 1.5-2 hours for first rise, 45-60 minutes for second
  4. Check for signs: Look for 50% size increase, not doubling
Pro Tip: Place a bowl of warm water on the bottom oven rack to create humidity - gluten-free dough loves moisture!
Simple Bake Solution: Our premixes include the perfect flours and other ingredients ratio tested over 3 years. Plus, every pack comes with detailed instructions specific to each blend. Also extra flour for your sourdough starter mix in case it needs more feeding. 

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Problem: Bread is gummy or wet inside

Common signs: Sticky, wet crumb, doesn't spring back when pressed, unpleasant chewy texture

Why this happens:

  • Underbaked: Most common cause - gluten-free needs longer baking
  • Too much liquid: Excess moisture creates gummy texture
  • Cut too soon: Needs full cooling time to set properly
  • Oven temperature too low: Doesn't cook through properly

The fix (step-by-step):

  1. Bake longer: Add 10-15 minutes to recommended time
  2. Use the tap test: Bottom should sound hollow when tapped
  3. Cool completely: Wait a minimum of 2 hours before slicing
  4. Slice when cool: Use sharp, serrated knife with a sawing motion
Simple Bake Solution: Our instruction cards include exact baking times and internal temperature checks for each premix type. No more guessing!

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"I followed the dense bread troubleshooting steps and finally got a proper rise! Then I tried Simple Bake's buckwheat premix - even better results with half the effort. Game changer!"

- Sarah M., Manchester
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