The dough does not rise fast enough.
Solutions: Create a warm humid environment. Most dough rises well and develops good flavor at 80°F/27°C; above 85°F/29°C, the bread will develop off flavors. Rising at a lower temperature will develop even more flavor but will take longer. See suggested rising environments.
If you are using active dry yeast, and not instant yeast, it will not rise as quickly unless you use one-and-a-quarter times the amount by either volume or weight. It is advisable to proof it in warm water with a pinch of sugar, unlike instant yeast which is added directly to the flour. Use water from the total amount listed in the recipe and add the proofed yeast mixture when adding the rest of the water to the dough.
The bread does not rise enough.
Solutions: Use newer yeast (check the expiration date). Do not let the dough rise too much; if the dough rises too much before baking, it will not rise well in the oven. The yeast must be mixed into the flour before the salt, because direct contact with salt will kill it. Use a baking stone and preheat the oven for a minimum of 45 minutes before baking; the blast of high heat when the bread is put in the oven causes it to rise at the beginning of baking. This is called “oven spring.”
The bread bursts and cracks during baking.
Solution: The dough was underproofed, which means it needed to rise more before baking. Let dough rise until the indentation fills in slowly when pressed gently with a fingertip.
The bread collapses during baking.
Solutions: The dough was overproofed, which means it rose too much before baking. Do not let the dough rise too much; if it rises too much before baking it will weaken the structure. Use a higher protein flour or add vital wheat gluten, 1 to 4 percent of the weight of the flour or ½ to 2 teaspoons per cup flour.
The bread has too tight a crumb.
Solutions: Use more liquid, and/or avoid adding too much flour when handling the dough. (Dough sticks less to wet hands.) Using the bench scraper as an extension of your hand will help you to lift and move dough that is softer and wetter.
The bread is underbaked and pasty.
Solution: Allow it to cool completely, which will complete the baking process, before slicing it.