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This document lists common problems that can occur when baking bread, their potential causes, and suggested solutions. Problems include poor volume, too much volume, split or burst crust, bread being too dense or close-grained, bread being too coarse or open, streaked crumb, poor texture or crumbly texture, gray crumb, bread being too dark or too pale. Potential causes include using too much or too little of ingredients like salt, yeast, or flour, improper fermentation times or temperatures, overmixing or undermixing dough, and oven temperatures being too hot or too low. Suggested solutions involve carefully measuring ingredients, adjusting fermentation/proofing times, scaling dough properly, using proper mixing techniques, and
This document lists common problems that can occur when baking bread, their potential causes, and suggested solutions. Problems include poor volume, too much volume, split or burst crust, bread being too dense or close-grained, bread being too coarse or open, streaked crumb, poor texture or crumbly texture, gray crumb, bread being too dark or too pale. Potential causes include using too much or too little of ingredients like salt, yeast, or flour, improper fermentation times or temperatures, overmixing or undermixing dough, and oven temperatures being too hot or too low. Suggested solutions involve carefully measuring ingredients, adjusting fermentation/proofing times, scaling dough properly, using proper mixing techniques, and
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Attribution Non-Commercial (BY-NC)
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Téléchargez comme ODT, PDF, TXT ou lisez en ligne sur Scribd
This document lists common problems that can occur when baking bread, their potential causes, and suggested solutions. Problems include poor volume, too much volume, split or burst crust, bread being too dense or close-grained, bread being too coarse or open, streaked crumb, poor texture or crumbly texture, gray crumb, bread being too dark or too pale. Potential causes include using too much or too little of ingredients like salt, yeast, or flour, improper fermentation times or temperatures, overmixing or undermixing dough, and oven temperatures being too hot or too low. Suggested solutions involve carefully measuring ingredients, adjusting fermentation/proofing times, scaling dough properly, using proper mixing techniques, and
Droits d'auteur :
Attribution Non-Commercial (BY-NC)
Formats disponibles
Téléchargez comme ODT, PDF, TXT ou lisez en ligne sur Scribd
Poor Volume • Too much salt • Measure salt carefully
• Too little yeast • Add in more yeast • Weak flour • Use high gluten flour • Improper fermentation or • Make sure timing and room proofing temperature • Oven too hot • Set temperature Too much volume • Too little salt • Add more salt • Too much yeast • Add more flour • Too much dough scaled • Scale carefully • Overproofing • Set timing Split or burst crust • Overmixing • Mix in ingredient carfully • Underfermentation • Rest dough longer • Improper molding • Mold more • Oven too hot • Set temperature • Not enough steam in oven • Higher the temperature level Too dense or close • Too little yeast • Add more yeast grained • Underproofing • Rest dough longer • Too much salt • Add more flour or water • Too little liquid • Add more water Too coarse or open • Too much yeast • Size up product • Too much liquid • More flour • Incorrect mixing time • Make sure which one is first • Improper fermentation • Temperature and wet towel • Overproofing • Cool down dough • Pan too large • Use baking pan Streaked crumb • Improper mixing procedure • Mix items one by one • Poor molding or makeup • Mold carefully or add in techniques more flour • Too much flour used for • Use less flour dusting Poor texture or • Fermentation time too long or • Check recipe for timing crumbly too short • Overproofing • Cooldown dough • Baking temperature too low • Set temperature higher • Flour too weak • Use high gluten flour • Too little salt • Add more salt Gray crumb • Fermentation time too long or • Before baking,set temperature too high temperature and set timing for fermentation Too dark • Too much sugar or milk • Measure milk and sugar • Baking time too long • Set timing Too pale • Too little sugar or milk • Add more milk or sugar • Temperature too low • Higher temperature