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Published 2008
FAULT | CAUSES |
SHAPE | |
Poor volume |
Too much salt Too little yeast Too little liquid Weak flour Under- or overmixing Oven too hot |
Too much volume |
Too little salt Too much yeast Too much dough scaled Overproofed |
Poor shape |
Too much liquid Flour too weak Improper molding or makeup Improper fermentation or proofing Too much oven steam |
Split or burst crust |
Overmixing Underfermented dough Improper molding—seam not on bottom Uneven heat in oven Oven too hot Insufficient steam |
FLAVOR |
|
Flat taste |
Too little salt |
Poor flavor |
Inferior, spoiled, or rancid ingredients Poor bakeshop sanitation Under- or overfermented |
TEXTURE AND CRUMB |
|
Too dense or |
Too much salt |
close-grained |
Too little liquid Too little yeast Underfermented Underproofed |
Too coarse or open |
Too much yeast Too much liquid Incorrect mixing time Improper fermentation Overproofed Pan too large |
Streaked crumb |
Improper mixing procedure Poor molding or makeup techniques Too much flour used for dusting |
Poor texture or |
Flour too weak |
crumbly |
Too little salt Fermentation time too long or too short Overproofed Baking temperature too low |
Gray crumb |
Fermentation time or temperature too high |
CRUST |
|
Too dark |
Too much sugar or milk Underfermented dough Oven temperature too high Baking time too long Insufficient steam at beginning of baking |
Too pale |
Too little sugar or milk Overfermented dough Overproofed Oven temperature too low Baking time too short Too much steam in oven |
Too thick |
Too little sugar or fat Improper fermentation Baked too long or at wrong temperature Too little steam |
Blisters on crust |
Too much liquid Improper fermentation Improper shaping of loaf |
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