Guides for Bakery Owners

Guides for Bakery Owners is provided as an information service of Dawn Food Products

Sweet Dough Troubleshooting Guide

PROBLEM	PROBABLE CAUSE
Lack of volume	• Crust development in proof • Dough too stiff • Insufficient yeast used • Old dough • Oven too hot • Oven too cool • Overproofed • Under or over mixed • Underproofed • Too much topping or filling • Weak flour used with base
Sunken centers	• Old dough • Oven too hot • Overproofed • Too much base in flour to base ratio • Too much topping or filling • Underbaked • Weak flour used with base
Lack of crust color	• Crust development in proof • Excess dusting flour in makeup • Improper wash • Oven too cool • Old dough • Too much flour in flour to base ratio
Crust too dark	• Dough too stiff • Overbaked • Oven too hot • Too much base in flour to base ratio • Young dough
Crumb color not bright	• Excess dusting flour in makeup • Old dough • Overmixed • Overproofed

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