Troubleshooting

Change one thing at a time. Most problems trace back to the starter or to bulk fermentation.

The loaf

Problem	Most likely cause	Next time
Dense and heavy, tight crumb	Underfermented, or a weak starter	Extend bulk; keep the dough warmer; use the starter at its peak
A few big holes in a dense crumb	Underfermented	Extend bulk until the dough has grown by half or more
Flat, spreads out, little oven spring	Overfermented or overproofed; weak shaping	Shorten bulk or the proof; shape more tightly
Gummy, damp crumb	Underbaked, or sliced while hot; sometimes underfermented	Bake until the centre reaches 96 °C (205 °F); cool for two hours
Pale, dull crust	Not enough steam, oven too cool, or overfermented dough	Preheat for longer; keep the lid on for the first 20 minutes
Thick, very hard crust	Baked too long without the lid, or too little steam	Shorten the uncovered bake by 5 minutes
Burnt base	Pot too close to the bottom element	Move the shelf up; put a tray on the shelf below the pot
No “ear”, score barely opens	Score too shallow, blade upright, or overproofed dough	Cut about 1 cm deep at a shallow angle; proof a little less
Loaf bursts at the side	Underproofed, or scored too shallowly	Proof longer; score deeper
Sticks to the basket	Not enough flour, or a very wet dough	Dust with rice flour; reduce the water slightly

Flavour

Problem	Try
Too sour	Use the starter when it has just peaked; shorten the cold proof; ferment a little warmer and faster
Not sour enough	Lengthen the cold proof (up to about 24 hours); use a small share of wholemeal or rye flour
Bland	Check the salt: it should be about 2% of the flour weight

The starter

Problem	Try
Slow to rise	Keep it warmer, around 24–26 °C (75–79 °F); feed it more regularly; add some wholemeal flour
Rises, then collapses before you use it	It has passed its peak. Feed at a higher ratio, such as 1:5:5, or use it sooner
Liquid on top	It is hungry. Stir or pour off, then feed

See making and keeping a starter for more.