For various reasons it may be a dry pan, breaking and crumbling. It may be due to excessive cooking

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After baking bread, what we want most is to break or cut a piece to listen to the crust crack and let the aroma of homemade bread we reconquista, but does not always go as we expect, sometimes problems arise in developing bread that indicate that something we missed. At no time should make it give up to start in making service master bread, knowing some of the most common problems that can occur when we make bread, can be remedied.
Problems in making bread that are going to try to have ever possibly be able to look at your table a hearty bread service by diners leave everything service master stopped. Far has damaged (or has benefited us) deterioration service master of industrial bakery ... with a homemade bread which is no resists. And if it is freshly made, and may be accompanied by the best stew, it is possible that the star of the meal is our bread. For success when we make our bread is appropriate to follow the steps if you go by a recipe, use the specified ingredients, kneading the relevant conduct, respect levado times, service master etc.. As you move the experience in making bread will get to know the behavior of the mass in all processes, then you can start to improvise and create your own breads.
Speaking of complications in the preparation of bread, one of the most common is that the crust has been too soft, this may be due to lack of steam in the oven. This is easily solved if the moisture necessary to baking is provided, can be placed a tray with water in the bottom of the oven for baking bread, water can also be sprayed with a spray two or three times during firing, the glaze bread oven and spraying must be done first before putting the bread in the oven, and then, after about twenty minutes of baking, and again if the cooking time is extended.
The opposite problem may be getting a bread too hard crust will happen if you overdo the glaze or vaporization of the oven, this excess is remedied by spraying less water in the next baking and bread already prepared so you can enjoy if you leave few hours in a plastic bag.
Sometimes the sides of the pan and the base or bottom, are very white, seem to miss cooking. This may occur because the oven temperature was lower than recommended or because the dough was in a cast that prevented the heat to penetrate. service master This also has remedy, remove from pan and place it upside down, bake five or ten minutes.
A soft, clear crust can indicate also that the furnace temperature were too low, that lacks baking time. We ensure that the bread is at its knuckles knocking service master on the bark, hollow sound. If it does not, let it cook a few minutes more and if you put the pan directly on the hot plate oven better.
For various reasons it may be a dry pan, breaking and crumbling. It may be due to excessive cooking a dough with too much flour or too high a temperature of the oven. Contemplate these three possibilities for your next bread making. Sometimes, though the recipes are fulfilled by heart, can vary the characteristics of the flour used, each furnace also acts in a way, you have to know to control it.
Excess fluid in the body can provide a flattened, dense bread. It is very important to work the dough enough for proper texture, the flour is one with the liquid, the gluten develops, trapping air inside. Kneading by hand, depending on the bread you want to develop, the job should last at least ten minutes.
Other problems can observe the bread before baking, as the dough does not rise during proofing hardly be because they forgot to add the yeast, but anything can happen. Perhaps the problem is that yeast was expired, therefore not perform its function. In a moment of urgency can be recovered shortly explain how.
If the dough is dry during weighed because we have not covered and moisture is lost, we will get a bread with a fragile crust, which emerges from the pan. It may also happen that the oven temperature is lower than recommended and the mass does not grow on a regular basis. It is essential to introduce the bread in the oven when és