Common issues in Bread Baking and Tangzhong making

1. Dough Stickier than it should be, making it unable to work with it:

● Issue: The hydration percentage is more than 75%. If after 10 minutes of kneading the dough still sticks to the sides of the bowl instead of gathering into a ball around the dough hook and sticking only to the bottom, the

dough is too hydrated.

● Fix: Gradually add more flour, a tablespoon at a time, until the desired

consistency is reached.

2. Dough too dry:

● Issue: Not enough liquid was added to the dough. If the dough does not

stick to the side of the bowls at the start of the kneading process, the

dough is too dry.

● Fix: Gradually add more water while kneading, one tablespoon at a time,

until the dough reaches the desired consistency.

3. . Underproofing:

Issue: The bread doesn't rise adequately during proofing.

Fix: Extend the proofing time. Ensure the dough has doubled in size before moving on to the next steps.

4. Overproofing

● Issue: The dough has a deflated appearance and does not spring back

during the poke test

● Fix: 1. Use some more flour while working on the dough in the next steps

because it will feel wetter

2. Shorten the second proofing time to avoid yeasty flavour

(Tangzhong-Specific tips)

5. Tangzhong Not Gelatinizing:

● Issue: The Tangzhong doesn't thicken into a gel-like consistency.

● Fix: Ensure you're whisking the flour and liquid well before heating. Cook over medium to medium-low heat while stirring constantly. If lumps form,

mix the mixture in a blender

6. Tangzhong Too Thick:

● Issue: The Tangzhong becomes too thick, making it challenging to incorporate into the dough.

● Fix: Add a bit more liquid (water or milk) to the thickened Tangzhong until it reaches a smoother, more pourable consistency.

7. Tangzhong Too Thin:

● Issue: The Tangzhong is too thin and doesn't provide the desired moisture.

● Fix: Cook the Tangzhong a bit longer to thicken it. Be patient and keep

stirring until it reaches the desired consistency.

8. Yeast Inactivation:

● Issue: Adding hot Tangzhong directly to the yeast may kill it.

● Fix: Allow the Tangzhong to cool to room temperature before incorporating

it into the dough to prevent yeast inactivation.

Remember, baking is both a science and an art. Don't be afraid to experiment and make adjustments based on your observations. With a bit of practice, you'll troubleshoot these issues like a baking pro!