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BREAD FAULTS Bulletin No B101 - Introduction


Undermature or Green Loaves:

  • Small volume
  • Coarse texture
  • Smooth crust
  • Sharp corners

Overmature Loaves:

  • Loaves with ragged texture
  • Grey crumb colour
  • Rough torn crust
  • Rounded corners

These are caused in different ways depending upon whether you are using MDD or BF. Refer to the charts for details.

The times and temperatures are important at each stage of the process. It is a good idea to go through the process systematically and check:

  • the formula
  • gluten
  • fats
  • water absorption
  • flour quality
  • dough development (MDD) or fermentation (BF)
  • dough temperature
  • intermediate proof
  • behaviour during proof
  • baking
  • cooling
  • slicing
  • the finished loaf

It is a good idea to get into a routine of judging bread for quality or faults. If you do this in an organised way, it is easier to pick the important factors and relate them to what has happened during the breadmaking process.

Looking at the loaf, consider:

  • Height - bold (high) or flat topped
  • Corners - sharp or rounded
  • Volume - large or small
  • Crust Colour - pale or dark
  • Crust Surface - smooth or torn

In the cut loaf, consider:

  • Fineness of cells - Crumb texture
  • Evenness - Crumb texture
  • Presence of streaks, cores holes - Crumb texture
  • Colour
  • Stickiness (doughiness)
  • Dryness

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