common problems in breadmaking

• loaf is small and heavy: yeast is not active, not enough CO2 produced, not enough liquid so the dough cannot expand with steam, proving time is too short, protein content in flour is too low
• poorly risen bread showing a hard, open texture: bread has overproved and gas pockets have collapsed and the gases have escaped and the dough has formed large uneven holes, yeast has died and failed to provide CO2 as a raising agent, the oven temperature is too low, the dough is not kneaded for long enough and there has been poor gluten formation