Simple Rules for a Good Bread
1. Always follow the recipe steps and methods properly and exactly.
2. Make the dough rather on the soft side. If it is too stiff, it cannot expand once yeast is applied. The yeast will not be able to affect the rising.
3. Knead the dough thoroughly to ensure an even distribution of yeast through dough. If this is not done, then the yeast will not work properly, and the dough will not rise sufficiently and properly.
4. Always cover the dough during rising and proving
5. Do not let the dough get too hot or it will produce a very coarse, breakable crumb, or an irregular texture.
6. Do not try to shorten the rising time of the dough ( unless it uses the short time method of bread making ). Under proving or under fermentation will give a heavy soggy bread with a crust that may break away from the top.
7. Do not let the dough rise for too long. Over proving or over fermentation results in a loss of strength, colour, aroma, and flavour.
8. Do not bake the bread at too low a temperature or it will be paled, moist or flavorless. The oven must be preheated to the correct temperature.
Possible Reasons for an unsuccessful Bread
1. Poor Volume, Pale Crust, and Flat top – due to the dough are too wet, or too dry. Too little salt, or yeast being used. Flour being too soft or incorrect type being used. Proving temperature may be too high or too long. Insufficiently kneaded. Under fermented
2. Cracked Crust – due to the flour being too soft. Dough too tight. Yeast cannot be affected properly. Fermentation time not long enough. Too much dough for the size of the tin or pan.
3. Heavy Close Texture – Flour too soft. Too much salt. Insufficient kneading or fermentation time. Yeast killed by rising in a place that is too hot – poor storage. Oven is too cool. Or the baking time is too long.
4. Uneven Texture and Holes – due to too much liquid or salt. Too long or too short a fermentation time. Not sufficiently kneaded after first rising. Over proving. Dough not being covered during rising.
5. Coarse Crumb and Poor Colour – flour too soft. Insufficient salt. Dough too tight. Under or over proving.
6. Sour Acid and Strong Yeast Flavor – due to too much yeast, or the fermentation process is far too long.
7. Bread Stales Quickly and is Crumbly – due to too much yeast being used. Flour is too soft. Dough rises too quickly. Over fermentation…………………….The End.