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Did you know?
Bread is less voluminous than usual?
It could be due to:
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flour being too strong and glutinous or having an amylasic activity too low (when shape does not develop or develops little); |
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flour being too weak (when forms develop but collapse soon after); |
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some ingredient being dosed incorrectly: insufficient yeast (or yeast having little activity) or too much salt; |
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water being too cold in proportion to temperature and therefore the dough gets too cold; |
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weak dough due to excessive processing; |
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inappropriate rising phase: rising time being too short, exceedingly-low temperature, excessive humidity; |
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inadequate cooking: product being baked when "out of the rising phase" or with an excessive "superficial skin", excessive steam when entering the oven, oven temperature being too low; |
Is the bread too flat?
It could be due to:
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weak or too elastic (P/L is too low) flour making the dough is too stretchable; |
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inadequate cooking: product being baked when "out of the rising phase", oven temperature being too low; |
Does bread have a dark colour and is crumb humid and gluey?
It could be due to:
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flour having excessive amylasic activity; |
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some ingredient being dosed incorrectly: too much salt, too much malt; |
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final dough temperature being too low; |
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inadequate cooking: not enough steam when entering the oven, oven temperature being too high; |
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a viscous and thready degeneration of crumb after 10-12 hours from cooking can be caused by a "bread illness" due to micro-organisms, usually Bacillus Mesentericus. |
Does bread have clear crust and dry crumb?
It could be due to:
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flour having insufficient amylasic activity; |
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some ingredient being dosed incorrectly: insufficient salt, insufficient malt, excessive filling dough; |
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water used in the dough being too hot; |
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dough being too strong; |
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inadequate cooking: product being baked when "out of the rising phase", oven temperature being too low; |
Are there any bubbles or spots on the bread's surface?
It could be due to:
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water used in the dough being too cold; |
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inappropriate rising phase: excessive temperature, excessive humidity, unripe dough, covering of forms with plastic material during the final phase; |
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excessive steam at the time of baking; |
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spots on bread’s surface may be due to: Ingredients being mixed not homogeneously (grains of salt or sugar on the surface), drops of steam when baking; |
Does bread's crust crumble?
It could be due to:
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excess of yeast or water used for the dough being too hot; |
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inappropriate rising phase: excessive humidity, excessive temperature, covering of forms with plastic material during the final phase and lack of a light "skin" before baking; |
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excess of steam in the oven; |
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exceedingly-quick cooling of baked bread; |
Is the crust to hard?
It could be due to:
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exceedingly long rising; |
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lack of steam in the oven; |
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oven temperature being too low and baking time being too long; |
Does bread’s crumb crumble?
It could be due to:
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excessive strength while kneading; |
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excess of yeast or water used for the dough being too hot; |
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exceedingly long rising. |
What else can you understand when cutting a roll?
If crumb has irregular colour and texture:
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dough was not made homogeneously; |
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bread forming is irregular; |
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rising occurred at an exceedingly-low temperature. |
If air-cells are very big:
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dough forming did occur in an irregular manner; |
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high fermentation temperature and excessive steam in the fermentation cell; |
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excessive dough maturation; |
If air-cells are oval and vertical:
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product was baked when unripe; |
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wrong forming; |
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oven temperature being exceedingly high. |
If air-cells are oval and horizontal:
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product was baked with excessive fermentation; |
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wrong forming and exceedingly-deep scratches; |
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oven temperature being exceedingly low. |
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