Many factors can lead to errors in bread making. This is why some bakery bakers with over 10 years of experience still feel they have many shortcomings. Today, Yihao editor will systematically explain the reasons and remedies for fifteen common mistakes in bread making.
I. Too small volume
1. Too much salt 2. Too little yeast 3. Too little liquid 4. Too low gluten content in flour or fake flour 5. Insufficient or excessive fermentation 6. Oven temperature too high.
II. Too large volume
1. Too little salt 2. Too much yeast, incorrect proportions, or a bad recipe 3. Dough too heavy 4. Excessive proofing.
III. Poor shape
1. Too much liquid 2. Poor flour quality, low gluten 3. Incorrect molding or shaping 4. Incorrect fermentation or proofing 5. Too much steam in the oven.
IV. Surface cracks or holes
1. Overmixing 2. Insufficient fermentation 3. Incorrect molding (cracks not at the bottom) 4. Uneven oven temperature 5. Oven temperature too high 6. Insufficient steam.
V. Too fine texture
1. Too much salt 2. Too little water 3. Too little yeast 4. Insufficient fermentation 5. Insufficient proofing.
VI. Too coarse texture, large air holes
1. Too much yeast 2. Too much water 3. Incorrect mixing time 4. Excessive proofing 5. Incorrect fermentation 6. Too large mold.
VII. Streaky cracks
1. Incorrect mixing process 2. Unskilled molding or shaping process 3. Too much flour dusting.
VIII. Poor or crumbly texture
1. Too low gluten 2. Too little salt 3. Fermentation too long or too short 4. Excessive proofing 5. Low oven temperature.
IX. Gray bread crumbs
1. Fermentation time too long or temperature too high.
X. Too dark color
1. Too much sugar or milk 2. Oven temperature too high 3. Insufficient fermentation 4. Long baking time 5. Insufficient steam at the beginning of baking.
XI. Too light color
1. Too little sugar or milk 2. Old dough over-fermented 3. Excessive proofing 4. Oven temperature too low 5. Short baking time 6. Too much steam during baking.
XII. Too thick
1. Too little sugar and oil 2. Incorrect fermentation 3. Long baking time or incorrect oven temperature 4. Insufficient steam.
XIII. Bubbles appear
1. Too much liquid 2. Incorrect fermentation 3. Incorrect shaping.
XIV. Bland taste
1. Incorrect amount of salt.
XV. Insufficient flavor
1. Spoiled raw materials 2. Poor material hygiene and environment 3. Insufficient or excessive fermentation.
If you have encountered the problems mentioned above during bread making, you now know the reasons. Pay more attention to these points in future baking.
