Bread Faults, Causes And Remedy (2024)

FAQs

What are bread faults and their remedies? ›

Bread will not have proper volume due to dense crumb. Allow for proper proofing time. Overmixing weakens the dough and undermixing underdevelops the dough; each causes poor gas retention. Mix to proper dough development.

Wrong type and amount of yeast

Make sure you've added the right amount of yeast, or your bread will rise too rapidly and collapse because the dough's structure can't hold that much rise. Also, pay attention to the type of yeast suggested in the recipe.

By keeping the bread in a cool and dark place, it will last longer and stay fresh. Heat, humidity and light are all bad for bread but great for fungi or mold. Tightly sealing the bread also helps slow the molding process.

The spores of fungi like Penicillium, Fusarium, Rhizopus, Aspergillus and Monasus are all present in air and spoils the bread as it grows on it.

This can affect the bread by adding a "yeasty" taste if you put too much into the dough. General amounts of yeast are around 1 - 2 % of the flour, by weight. Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand.

Too much flour and not enough water can cause crumbly bread – people often do this if the dough is too sticky and they add more flour rather than kneading through it. Other culprits can be overproving or not kneading enough – the things you need to do to get a good structure.

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

What does overproofed bread look like? ›

It may be flat or if it is proofed and baked in a tin, then the sides of it will start spilling over. It will not rise as it is baking either.

underproof dough will spring back completely correctly, proof will spring back slowly and only halfway, and overproof dough won't spring back at all. after baking, the underproof dough will be dense and deformed. while the dough that was ready will be fluffy and light. and the overproof dough will be flat and deflated.

Preheat your home oven to 450°F (230°C) with a Dutch oven inside for 30 to 45 minutes. Line a pizza peel, inverted baking sheet, or cutting board with parchment paper. Turn out your proofed bread dough onto the parchment paper (trim the paper to fit, if necessary) Score your dough.

You can also try adding more yeast. Open a new packet of yeast and mix 1 teaspoon (3 g) of it with 1 cup (240 mL) of warm water and 1 tablespoon (13 g) of sugar. Let the yeast mixture proof for 10 minutes. Then, add the mixture to your dough along with some more flour so there's a ratio of 60% flour to 40% liquid.

“If the dough has risen too long, it's going to feel fragile and might even collapse as you poke it,” says Maggie. If this is the case, there's a chance you can save your dough by giving it a quick re-shape. Learn more about this fix in our blog on saving overproofed dough.

Common faults in cakes include low volume, fallen or sunken cakes, sticky or soggy textures, and tunneling. Remedies include properly measuring and mixing ingredients, using the correct pan size, and checking oven temperature and bake time.

There are mainly two types of disease called 'Rope' and 'Mold'.

Spoilage of bread can be caused by bacteria, yeast and molds. However, contamination originates predominantly post baking by fungal spores being deposited from the bakery environment (Knight and Menlove, 1961).