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A Tour Of Bread Faults
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EXTERNAL APPEARANCE
Crust too dark −−− Causes.
1. Oven temperature too high.
2. Excessive milk or sugar.
3. Excessive baking time.
4. Over proofing.
Crust too light −−− Causes.
1. Oven temperature too low.
2. Insufficient milk or sugar.
3. Insufficient baking time.
4. Insufficient proofing.
5. Insufficient mixing.
Crust Broken −−− Causes.
1. Insufficient proofing.
2. Insufficient liquid.
Crust too hard −−− Causes.
1. Oven temperature too high.
2. Insufficient proofing.
3. Insufficient sugar or shortening.
4. Excessive steam.
5. Insufficient liquid.
6. Baking time too long.
Crust too soft −−− Causes.
1. Oven temperature too low.
2. Excessive sugar/egg yolks/shortening.
3. Excessive oil/margarine as a wash.
4. Insufficient steam during baking.
5. Baking time too short.
INTERNAL APPEARANCE
Poor flavor −−− Causes.
1. Over mixing/resulting in a hot dough.
2. Insufficient floor time.
Poor texture −−− Causes.
1. Wrong type of flour.
2. Insufficient floor time.
3. Insufficient proofing.
4. Insufficient mixing time.
5. Excessive dough heat in mixing.
6. Excessive proofing
