Answers from the Worktop
Ten straightforward answers to the questions that come up most often when dough feels too sticky, pastry shrinks in the tin, or an oven runs hotter than its dial claims.
1. Why did my bread spread flat instead of rising tall in the oven?
Flat "frisbee" loaves happen for three primary reasons. First, if bulk fermentation went too far in a warm room, acid and protease enzymes broke down the gluten network so it could no longer hold gas upward. Second, if the dough was shaped too loosely without creating taut outer skin tension, it will relax outward on the parchment. Third, if you used a flour with lower protein absorption at very high hydration (80%+), reduce your water to 70–72% on your next bake so the dough stands proud on the bench.
2. Why is my crumb gummy even though the crust looks dark brown?
If your oven runs too hot, the exterior caramelizes rapidly before heat penetrates to the center of the loaf. Use an instant-read thermometer to confirm the center reaches 96°C–99°C (205°F–210°F), and lower your oven temperature by 15°C during the uncovered half of the bake. Equally important: never slice a rustic loaf while it is still warm—wait a full 90 minutes on a wire rack so internal starch gelatinization finishes setting.
3. Can I bake crusty bread if I don't own a cast-iron Dutch oven?
Absolutely. Place a heavy upturned rimmed baking tray or pizza stone on the middle rack, and set an old metal roasting tin on the bottom rack while preheating to 230°C (450°F). Slide your scored loaf onto the hot tray, then either invert a deep stainless-steel mixing bowl over the loaf for 20 minutes to trap its own moisture, or pour a cup of boiling water into the lower roasting tin and shut the door immediately.
4. How do I adjust temperatures when baking with a fan / convection setting?
Fan-assisted convection blows away the stagnant boundary layer of cooler air around your baking dish, accelerating heat transfer and browning. Lower the stated conventional temperature by 20°C (about 35°F). For uncovered breads and delicate pastries, keep an eye on colour 5 to 8 minutes earlier than the recipe suggests. Inside a closed Dutch oven, the fan has no direct drying effect until you remove the lid.
5. Why does my shortcrust or galette pastry shrink down the sides when baking?
Pastry shrinks when gluten strands are stretched tightly during rolling and aren't given time to relax before hitting oven heat, or when too much water was added during mixing. Always roll outward from the center without stretching the dough with your hands, and chill the shaped tart shell or folded galette in the refrigerator for at least 30 minutes before baking.
6. How do I stop the bottom of my Dutch oven loaf from scorching black?
Home ovens with bottom heating elements radiate intense heat straight into the dark cast-iron base. Place an empty heavy-duty aluminum sheet pan on the rack directly underneath your Dutch oven when you remove the lid at the 20-minute mark. You can also place a folded circle of aluminium foil or a thin layer of dry cornmeal beneath your parchment paper inside the pot.
7. My dough feels impossibly sticky when mixing—should I add more flour?
Hold off on adding flour. Freshly mixed dough is always tacky because water has not yet fully absorbed into the starch and protein. Cover the bowl and wait 30 minutes. When you return with lightly dampened hands (water prevents sticking far better than dry flour during early folds), you will find the dough has firmed up noticeably on its own.
8. Can I pause any yeast bread recipe in the refrigerator overnight?
Yes. Commercial Baker's yeast (Saccharomyces cerevisiae) slows to near-dormancy below 4°C (39°F). You can shape your loaf or dinner rolls in the evening, cover the pan or proofing basket tightly so a dry skin doesn't form, and refrigerate for 10 to 16 hours. Not only does cold-retarding fit your schedule, it also produces a blistered crust and deeper wheat aroma.
9. Why did the cream sauce in my potato gratin split and look oily?
Cream sauces split when low-fat milk or single cream is boiled aggressively at high heat—the lower butterfat emulsion curdles. Use double (heavy) cream with at least 35%–48% butterfat for gratins, or stabilize a lighter milk mixture by whisking in a tablespoon of cornflour (cornstarch) or a small butter-and-flour roux before pouring over the potatoes.
10. Do I really need digital kitchen scales instead of measuring cups?
Scooping flour with a cup measure can pack anywhere from 115 grams to 165 grams into the exact same cup depending on humidity and how tightly the bag settled. That 40% swing is the difference between a supple dough and a dry brick. A simple flat digital scale lets you weigh flour, water, and salt into a single bowl on the "tare" button—and leaves you with zero measuring cups to wash up.