Don't make these mistakes when making bread: your baked goods won't turn out well

Homemade bread can never be compared to store-bought bread. Baked goods made by hand have a special taste and flavor. But making a perfect loaf at home is not always possible. All this is due to a number of mistakes that housewives constantly make.

The FoodOboz editorial team will tell you why you can't make delicious homemade bread. There are many nuances.

The bottom is cracking

This happens because the dough hasn't proofed enough and you started cooking it too quickly.

The top crust is peeling off

This makes it very difficult to cut and is usually the result of being in too much of a hurry and rising the dough too quickly (e.g. in an overheated oven). Baking requires patience, and this is especially true for bread.

The bread cracked badly during baking

The dough is rising too slowly or baking at too high a temperature. It often helps to make cuts on the top surface of the loaf with a razor blade before baking.

Thick crust and dry flesh

This baking condition can be caused by too little time for the dough to rise, too high a baking temperature, or poor quality ingredients.

Bread turned into a crust during baking

This is usually caused by too much moisture in the dough used to form the bread.

Baked bread crust is light, not browned

Most likely, the bread was baked at too low a temperature.

Baked bread crust is not crispy

There are many ways to get a crispy crust, but the most reliable way is to maintain the appropriate humidity inside the oven during baking. All you need to do is put a tray of ice or very cold water on the bottom of the baking sheet. You can also lightly spray the oven walls with cold water every few minutes during baking.

Sour taste of bread

There are two main reasons for this problem: too much yeast has been added to the dough or the dough has been rising for too long.