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COOKIES ARE TOO CHEWY Too much egg
High sugar and liquid, but low fat content
The pan’s sides are too high
Overmixed
Decrease egg content
Increase fat content
Use recommended pan size
Do not overmix when adding flour
PIE DOUGH IS TOO TOUGH Overmixing dough Use minimal mixing times when adding
water
PIE DOUGH IS CRUMBLY Not enough water; too much shortening Increase water; decrease fat
PIE DOUGH SOGGY OR RAW ON BOTTOM Oven temperature too low; not enough bot-
tom heat
Increase temperature
Use Convection Bake or Standard Bake
Use lower rack position
PIE DOUGH SHRINKS Dough overworked
Too much water
Use minimal mixing times
Decrease water
PIE FILLING BOILS OUT No steam vents cut across the top
Oven temperature too low
Filling hot when put in shell
Crust not sealed; too much filling
Cut steam vents in top crust
Increase oven temperature and use
Convection Bake and Standard Bake
Allow filling to cool before adding to pie shell
Seal crust; don’t overfill the pie crust
CURDLING OF CUSTARD OR SOFT FILLINGS Overbaked Decrease baking times
YEAST BREAD SPLIT OR BURST CRUST Overmixing dough
Oven too hot
Use minimal mixing times- just until dough is
elastic
Decrease oven temperature
BLISTERS ON BREAD CRUST Too much liquid
Improper fermentation
Decrease liquid
Make sure loaves ferment at correct time and
temperature
BREAD TOO DENSE OR CLOSE- GRAINED Too much salt
Too little liquid
Too little yeast
Underproofed
Decrease salt
Increase liquid
Increase yeast
Increase proofing time
BREAD CRUST TOO DARK Oven too hot Decrease oven temperature
Allow oven to preheat fully
BREAD CRUST TOO LIGHT Too low temperature Increase temperature
Use lower rack position
Use Standard Bake or Convection Bake
Common Baking Problems and Solutions