Bread Faults

Baking faults and reasons
SMALL VOLUME

  • Flour with poor gluten content
  • Too much sugar or shortening
  • Underproofed
TOUGH CRUST

  • Poor quality flour
  • Not completely baked
  • Too much salt
HEAVY BREAD

  • Poor quality flour
  • Too much salt
  • Dough too stiff or soft
  • Underproofed
  • Underbaked
VOLUME TOO GREAT

  • Overproofed
  • Pan too small for quantity of dough
  • Oven temperature too low
DEEP RIDGE ON SIDE

  • Flour with low gluten content
  • Underproofed
  • Dough too cold
  • Sticky dough with poor gluten content
BREAD STICKS IN PAN

  • Underbaked
  • Pan not greased enough
UNEVEN SHAPE

  • Bad moulding
  • Pan too small for quantity of dough
  • Over – or underproofed
  • Pans too close together in oven
  • Uneven temperature
DARK CRUMB

  • Quality and type of flour
  • Overproofed
CRACKED CRUST

  • Dough too stiff
  • Underproofed
  • Oven too hot – crust baked before dough had finished rising
THICK CRUST

  • Baked too long at a low temperature
  • Underproofed
  • Oven too hot
HOLES UNDER THIN, HARD CRUST

  • Overproofed
  • Oven too hot
STREAKY TEXTURE

  • Poorly mixed ingredients
  • Flour added after dough had risen
  • Surface of dough dried out during rising process
  • Too much salt
  • Poor quality flour
COARSE TEXTURE

  • Poor quality flour
  • Under kneading
  • Overproofed
  • Dough too soft
  • Oven temperature too low
STALE BREAD

  • Loss of moisture
SOUR TASTE

  • Overproofed
  • Dough too hot during rising
  • Oven too slow, prolonged rising in oven
TASTELESS

  • Not enough salt
MOULDY

  • Warm product packet in container
  • Rope – overripe melon flavour
OTHER

  • Poor quality ingredients
  • Musty flour