Insufficient rising time or inadequate kneading can lead to a dense bread texture.
Over-proofing or an overly hot oven may cause the bread to crack on top.
Uneven shaping during the final proof or improper scoring can result in irregularly shaped bread.
Insufficient salt or under-fermentation can lead to a bland and underdeveloped bread flavor.
Overworked or over-proofed dough may result in a flat and lackluster final loaf.
High oven temperature or prolonged baking can cause the crust to burn before the interior cooks thoroughly.
Underbaking or inadequate cooling time may result in an undercooked interior in the bread.