Flat, dense bread almost always comes down to a handful of fixable causes — and the crumb itself tells the story. Under-proofed or over-proofed dough, weak or inactive yeast, not enough kneading to build gluten, too much flour, or a cool rising spot each leave their own signature in the finished loaf. Once you can read those signs, you know exactly what to change.

This video covers why homemade bread turns out flat and dense, and how a baker reads the crumb to diagnose it — the common mistakes behind a heavy loaf, what each one looks like inside, and how to fix them for a proper rise and an open, tender crumb.

Disclaimer: This video is for educational and informational purposes only. Results depend on ingredients, technique, and conditions. Follow safe food handling practices.

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