BPP Chapter 4 & 5 - Bread & Pastry Production NC II & III (PDF)

Tittle Unit: Bread and Pastry Production NC II and NC III (PEC3) chapter 4: OOKIES C MODULE INTRO One factor in successful baking is using the right kind of tools utensils and equipment. However not only should the tools utensils and equipment be of the right kind but they should...

Tittle Unit: Bread and Pastry Production NC II and NC III (PEC3) chapter 4: OOKIES C MODULE INTRO One factor in successful baking is using the right kind of tools utensils and equipment. However not only should the tools utensils and equipment be of the right kind but they should be efficient as well. AT THE END OF THIS LESSON THE STUDENT SHOULD BE ABLE TO: identify the tools and utensils in baking determine which is the preparation tools, baking tools, finishing/decorating tools apply the right pan for the bakery products apply the proper use and care of the tools and utensils COOKIES Cookies came from the Dutch word koekje, which means small cake. Historically, this was cake batter dropped inside the oven used to check in temperature. A cookie has a variety of characteristics such as crispiness, softness, chewiness and spreadability. There are lot of shapes and sizes available. TYPES OF COOKIES BAGGED OR PRESSED Pressed cookies are made from soft dough that is placed in a cookie press (also called a cookie gun) or pastry bag and pushed through decorative disks at the tube’s end, forming fancy-shaped designs. DROPPED Drop cookies, as the name suggests, are baked by dropping or pushing spoonfuls of cookie dough onto the baking sheet. During baking, the mounds of dough flatten and spread. ROLLED Rolled cookies are made from stiff, chilled cookie dough which is rolled out with a rolling pin and cut with a knife, pastry wheel, or cookie cutter. Often cookies are decorated and then baked – or baked, cooled, and frosted. MOLDED Molded cookies, made from stiff dough, are formed into shapes before baking. Cookies are shaped by hand or in a mold. Cookies can be hand-shaped into wreaths, crescents, canes, logs, and balls. Some are molded into large flattened loaves and later cut into smaller cookies. Molded cookies can also be created by using cookie molds, mold pans, cookie stamps, or a specialty rolling pin (Springerle rolling pin) – each created with designs to be pressed into the dough. ICEDBOX/ REFRIGERATED Refrigerator cookies are made from dough shaped into cylinders, refrigerated to become stiff, and then sliced and baked. The dough can also be prepared in layers, as for pinwheel cookies, or rolled out flat, sprinkled on the surface with fillings, and rolled into a log before chilling.  BAR Somewhere in between a cookie and a cake, bar cookies are some of the quickest and easiest cookies to make. Dough and other ingredients that are poured or pressed into the pan with sides (instead of on a baking sheet), sometimes in multiple layers. After baking and cooling, they are cut into shapes such as squares, rectangles, triangles, or diamonds. SHEET - The rich batter is pour over the prepared baking pan then bake and cut into squares. STENCIL THE SOFT BATTER PLACE IN A DECORATIVE PATTERN AND BAKE MIXING METHODS OF COOKIES ONE STAGE METHOD THIS IS A ONE BOWL METHOD WHERE IN ALL INGREDIENTS PUT TOGETHER IN A MIXING BOWL AND MIXED AT ONCE CREAMING METHOD THIS IS CONVENTIONAL METHOD WHERE IN FAT AND SUGAR IS CREAMED TOGETHER UNTIL,FLUFFY.ADD ONE EGG AT A TIME ,STIR IN LEAVENER AND FLOUR THEN BLEND WELL  ADD YOUR DRY INGREDIENTS & MIX AS CREAM TOGETHER YOUR LITTLE AS POSSIBLE ADD EGGS IN 1 AT A TIME BUTTER AND SUGAR CHARACTERISTIC OF COOKIES CRISPINESS A. SMALL AMOUNT OF LIQUID B.PRO LONG BAKING TIME C.HIGH CONTENT OF SUGAR AND FAT D.TINY SIZES ALLOW TO DRIES QUICKLY  SOFTNESS A. HIGH LIQUID CONTENT IN THE FORMULATION B.THICK SHAPE BAKED PRODUCTS C.UNDER BAKING PROCEDURE SOFTNESSS D.HONEY MOLASSES OR CORN SYRUP CONTRIBUTES SOFTNESS CHEWINESS A.LOW FAT BUT HIGH PROPORTION OF SUGAR B.MORE EGG CONTENT IN THIS FORMULATION C.REPLACE 10-15% INVERT SUGAR TO ACT AS HUMECTANTS D.USE STRONG FLOUR FOR GLUTEN FORMATION SPREADABILITY A.WHEN SUGAR MELT THE COOKIES SPREAD WIDER B.MORE BAKING POWDER MAKES BIGGER COOKIES C.CREAMING ALLOW THE COOKIES TO EXPAND D.LOW TEMPERATURE INCREASES SPREADABILITY E.HIGH LIQUID COOKIES SPREAD FASTER F.WEAK FLOUR SPREAD MORE BECAUSE OF LOW GLUTEN FORMATION G.HEAVILY GREASED PAN MAKE COOKIES SPREAD EVEN MORE CAUSES OF POOR QUALITY COOKIES Reason Appearance Taste Overbaked, too much sugar, dark brown burnt too high oven heat, long baking time Too low oven heat, not spread much flat, chewy enough flour, more eggs, too much fat/sugar Too much leavener, not enough egg, improper mixing, too much crumbly dry, hard flour, not enough fat/sugar, overbaked, too little liquid bland, Wrong formulation, inferior Poor flavor quality ingredients, no flavoring, tasteless improper measurement chapter 5: BREAD  BREAD - Bread is famous for being one of the staple foods made from flour, water, yeast, and salt baked in an oven. HISTORY OF BREAD  Bread, in all its various forms, is the most widely consumed food in the world.it is an important source of carbohydrates, it’s also portable and compact, which helps to explain why it has been an integral part of our diet for thousands of year. recent scholarship suggests humans started bakin bread at least 30,000 years ago.  Prehistoric man had already been making gruel from water and grains, so it was a small jump to starting cooking this mixture into a solid by frying it on stones. A 2010 study by the National Academy of Sciences discovered traces of starch (likely from the roots of cocktails and ferns) in prehistoric mortar and pestle-like rocks. The roots would have been peeled and dried before they were ground into flour and mixed with water. finally the paste would be cooked on heated rocks.  THREE INNOVATION CREATED MODERN BREAD  LEAVENING Leavening is what makes bread rise into a light and fluffy loaf.  REFINED FLOUR The earliest bread grains would have been ground by hand with rocks. This would have resulted in coarse, whole grain bread the descendants of which are dark, rustic breads from Europe, like pumpernickel.  MECHANISED SLICING 19th century and early 20th century cookbooks and magazines gave highly specific advice about lunchtime sandwich making. For ladies and children, the bread was supposed to be sliced very thinly and the crusts removed. in 1917, itinerant jeweler Otto Rohwedder created the first mechanized bread slicer. TYPES OF BREAD  1. YEAST BREAD -bread that uses yeast as leavener. The yeast causes the formation of carbon dioxide gas through fermentation of the sugar in the bread dough. -Yeast is a living organism. EXAMPLES: BATTER BREAD KNEADED BREAD  GRAIN BREAD Grain breads have a heavy, dense texture. Because they are often made with whole grains, they are healthier than your typical white bread.  WHITE BREAD White breads are soft, fluffy and most associated with sandwiches. White breads are kneaded, and can be made by hand or in a bread maker..  TYPES OF WHITE BREAD AMERICAN FRENCH ITALIAN STYLE  SWEET BREAD Sweet breads offer a light, airy texture and combine flour, yeast, liquid, fat and sugar to give it that sweet taste.  BAGEL Bagels are a type of batter yeast bread. they require a preparation that is different from most yeast breads. It can be topped with seeds cinnamon and sugar, or toasted nuts.  ARTISAN BREAD Artisan breads, also known as heart breads These breads have a crispy crust and soft inside because they're a kneaded yeast bread. EXAMPLES: BAGUETTES RYE BREAD SEMOLINA BREAD  2. QUICK BREAD bread that uses a chemical agent as leavener. A quick bread is a bread that is made without yeast and can be prepared and baked with minimal time needed. EXAMPLES: CAKES COOKIES BROWNIES g INGREDIENTS IN BREAD MAKING Flour- Bread flour, all purpose flour or a combination of both. may be used in making bread. Leavener- Yeast is the leavener that gives volume to the bread. Dried or compressed yeast is used in bread making.  LIQUID Water is generally used; - To activate the yeast. - To helf develop the gluten in the dough; and - To dissolve other ingredients. Milk is all used alone or in combination with water; - It increase the nutritive value of the bread. - It contributes good texture and flavor. -It help dissolves other ingredients and; -It serves as food for the yeast during the fermentation process.  OTHER INGREDIENTS Sugar -Acts as foods for the yeast during fermentation. - Improves flavor of the bread and; - Gives color to the crust. Salt - Gives desirable flavor to the bread. - Controls period of fermentation; The more salt added, the longer the fermentation time or the “rising” of the dough. The absence of salt causes poor flavor and Quick rising. MIXING METHOD The mixing method used for quick loaf breads, like this one, is called The Muffin Mixing Method. MUFFIN MIXING METHOD STEPS: ∙ Combine all of your dry ingredients together ∙ Combine all of your wet ingredients together ∙ Pour the wet ingredients into the dry ingredients, and gently stir to combine. BAKING SCIENCE NOTE: If making a sweet bread, the sugar is included in the wet ingredients. This is because the sugar will begin absorbing some of the liquid and will help reduce the gluten development once the liquid is added to the flour. INGREDIENT FUNCTIONS To make the very basic version of this bread, you only need 6 simple ingredients. These 6 ingredients build the basic structure and base flavor of the bread. Once that base is built, add spices, extracts, and any add-in you can think of to flavor your bread! The basic savory version of this bread could be used as a substitute for a yeast bread if you are unable to have yeast. It does have somewhat of a different texture and flavor than regular yeast bread, but works well if you are unable to make traditional bread.  BAKING POWDER Baking powder is a chemical leavening agent, meaning it is what makes the bread rise. Because this is not a yeast bread, the baking powder does the heavy lifting.  FLOUR Flour is the foundation of quick bread. The proteins found in wheat flour form a sturdy structure through the formation of gluten strands once the flour is combined with a liquid. The gluten structure expands when baked and this is what traps the gases from the chemical leavening (the baking powder) to keep the height of the bread. Quick tip: If you happen to have self-rising flour on hand it can be used in this recipe to simplify it even further. If you use self-rising flour, you can omit the salt and the baking powder from the recipe because it is already included in the flour  SALT The main function of salt is to flavor the bread, but it also serves to strengthen the gluten structure. It is a very important part of almost all baking recipes, whether savory or sweet.  MILK OR BUTTERMILK This recipe can be made with regular milk or buttermilk. If making the savory version of this bread, I highly recommend using buttermilk or a buttermilk substitute as I think it lends great flavor to the bread. The very basic savory recipe could be used as a sandwich bread if you are not able to have yeast bread and the buttermilk lends almost a sourdough flavor to the bread.  OIL OR LIQUID FAT Virtually any liquid fat will do the trick in this recipe. The oil in a quick bread recipe adds richness and moisture to the bread.  EGGS The eggs in this recipe serve the purpose of binding the structure together as well as helping to leaven the bread (make it rise).  SUGAR SUGAR (FOR THE SWEET QUICK BREAD VARIATION) In the sweet version of this bread recipe, the main purpose of the sugar is to obviously sweeten the bread. You can use granulated sugar, light brown sugar, or a combination of sugars. Sugar is also hygroscopic, meaning that it absorbs and holds moisture. For this reason, the sweet version of this bread is more moist. Brown sugars are even more hygroscopic than granulated sugar, so keep that in mind when deciding which sugar to use for your sweet quick bread. I love the depth of flavor dark brown sugar brings to my sweet versions. TYPES OF YEAST  Yeast Baker’s yeast is the common name for the strains of yeast commonly used in baking breads and bakery products, serving as a leavening agent which causes the bread to rise and (expand and became lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ethanol.  Types of Yeast When making bread and certain baked goods, yeast acts as one of the leavening agents during the fermentation process. "Baker’s yeast" is the general term given to all forms of Saccharomyces cerevisiae used to make bread products. Baker’s yeast is available in several forms such as active dry, fresh (or cake), liquid, and instant.  Active dry Before adding to a recipe, this type of yeast requires dissolving in a warm liquid to activate it, unlike instant yeast which is added directly to the recipe ingredients. Active dry yeast should not be exposed to liquids hotter than 110 F (43 C) or else it will kill off the yeast. This yeast is usually sold in 1/4-ounce envelopes or 4-ounce jars (once the jar is open, store in the refrigerator).  Fresh or Cake Fresh yeast is sold in compressed or cake form. This type of yeast is extremely perishable, so it must be kept refrigerated and used within a couple of weeks of purchase. When using fresh yeast, it is dissolved into a liquid prior to adding to a recipe. Fresh yeast should be proofed, or tested for potency, before each use. To proof yeast, dissolve in warm water and add a pinch of sugar. If the yeast does not begin to foam within 5 to 10 minutes, it is no longer active.  Liquid This was the most popular form of yeast in the early 19th century, prior to the invention of compressed or cake yeast. Liquid yeast is basically a slurry of live yeast organisms, flour (or other carbohydrates), and water, similar to a sourdough or bread starter. As long as fresh carbohydrate is added on a regular basis, the organisms will continue to live and replicate.  Instant Instant yeast is the most active form that's commercially available. This yeast does not require dissolving into a liquid before adding to a recipe and often only needs one rise. This form of yeast is very shelf-stable and can be stored in a dry, airtight container at room temperature until the expiration date. Instant yeast is also called rapid rise or bread machine yeast. (Labeling instant yeast as “bread machine yeast” makes it easier for consumers to choose the correct yeast to use in their bread machines.)  Methods of Mixing Bread Dough There are two common methods of mixing dough 2.Sponge dough method 1.Straight dough method  StraightDough Also known as no time dough or rapid dough processing WhatisStraightDough? Straight dough is a breadmaking system or method in which all ingredients (dry and liquid) are placed in the mixer and the dough is then mixed to full development. Unlike the sponge and dough system, where a bulk fermentation period is used, this process does not include a fermentation step after mixing. High-speed bakeries use the no time or straight dough system to produce: White pan bread Variety bread Frozen dough Whole wheat bread  SPONGE AND DOUGH Sponge and dough is a breadmaking method that involves two stages: A pre- fermentation step for sponge mixing A dough or final mixing step It produce breads with unique flavor and aroma , a soft crumb and an improved shelf - life. For this reason, this method is commonly used in pan bread, buns and other bread varieties. It is popular in Asian countries , North America and Central Europe. Origin THE SPONGE AND DOUGH SYSTEM BECAME POPULAR IN THE 70S AND 80S AFTER THE SOMEWHAT ‘’POOR’’ EXPERIENCE OF AMERICAN HIGH - SPEED BAKERS WITH THE CONTINUOUS MIXING SYSTEM. SO BAKERS BECAME AWARE OF THE NEEDED FOR THE DOUGH TO PROPERLY FERMENT,NATURALLY MATURE THE FLOUR AND IMPROVE THE OVERALL QUALITY PF BREAD. How sponge and dough works The sponge and dough method consists of two distinct mixing stages. Stage 1 : Making the sponge In this stage , 60%-90% of the total flour is combined with water at room temperature to a 58-65%hydration level (based on sponge flour weight). Then compressed yeast at 1.5-5.0% ( based on total weight) is adedd and shortly mixed just to incorporate ingredients. Next, fermentation follows for 2-8 hours at 75-85 F ( 24- 29C and relative humidity of 60-80% to produce the sponge sponge fermentation time varies with :  TEMPERATURE INGREDIENTS USED AMOUNT OF YEAST AVAILABLE FOOD LIKE SUGARS AND DAMAGED STARCH IN FLOUR AMYLASE ACTIVITY OF HOUR Mixing Process in Bread Making Its is important because of the following reason: 1. Mixing distribute the yeast cells unifromly in the dough. 2. It distributes the sugar which is food for the yeast. 3. It develops the gluten properly.  Rising the Dough The period of rising in the dough starts when the yeast is mixed with the other ingredients until the yeast is killed during baking. When the yeast reacts chemically with sugar , carbon dioxide gas is released. This gas is trapped in the gluten thus making the dough expand or ‘’rise’’  Punching the Dough The dough is puched down to release some of the carbon dioxide gas trapped inside. This will also relax the expanded glutten in the dough. Resting the Dough The dough is made to stand for a while before baking to: Allow the dough to regain the loss od carbon dioxide released during punching : Attaining proper volume : Allow the gluten in the dough to mellow ; and  Improve the grain and texture of the bread. Bread Making Guide - Ingredients and Traditional Method There’s nothing so welcoming as the smell of freshly baking bread. The following are guidelines for the traditional ways for making and baking bread. kneading the Dough This is general bread making quide using the traditional methods instead of a machine. There are, of course , quicker methods and not all reciepes call for all the steps to be followed. For most recipes yeast is the raising agent but baking powder , sour milk or bicarbonate of soda are also used yeast.  Flour for Bread Making Always use a good quality strong plain flour for bread and yeast mixture. Self raisng flour is not suitable and will give dissappointing results. Sieve the flour into a warm bowl and leave in a warm place until warmed through. If salt is used to give flavour , it is sieved with the flour. The usual proportions are 1 teaspoon salt to 1 lb flour. Too high a concentration of salt will kill the yest. Stonegorund flour is the healthiest type of flour. Liquid Most breads use water , which must be heated to blood heat before it is added to the creamed yeast. For rich mictures, warmed milk, with or without the addition of a beaten egg, is used. Do not have the heated fluid over 110F/43C or it will kill off the yeast Fat Butter will give the best flavor for the richer yeast mixtures. But margarine may be substituted with good results. Lard may be used for some bread rolls where the characteristic flavor is required. Setting the ‘’Sponge’’ A well is made in the center of the warmed flour and the warmed yeast mixture containing about half the prescribed quantity of milk or water is poured in. The liquid is sprinkled with flour , and left to stand for about 20 minutes. This process is known as ‘’setting the sponge ‘’ and improves the bread , although it is not always necessary for some yeast mixtures.The remainder of the liquid is added when the dough is being mixed to its correct consistency.  Mixing Sift the flour and salt together in a mixing bowl. Rub in the fat is used and pour in the yeast mixture and liquid. Mix with a spoon to begin with and then with the hands until it comes away cleanly from the sides of the bowl.  Rising After the dough has been thoroughly kneaded, shape into a ball and put into a lightly greased bowl. Cover with a slightly damp kitchen towel or with lightly greased polythene to keep it warm and prevent a hard skin forming over it. leave in a warm place for 1- 1/2 hours to rise , or until it has doubled in bulk.  knocking Back When the dough has risen , knock out the air bubbles from the dough with the side of your hand or fist and then kneaded it again for two to three minutes. It should return to its original size and be smooth and firmly elastic again.  Equipment You can bake the dough in a suitable loaf tin that fits easily into the oven. Tins should be warmed , well- greased and lightly floured before the dough is adedd to them. Flat baking trays or round earthenware pots are also used and again need to be warmed and greased before adding the dough.  Proving the Dough The Dough is divided into suitable portions , shaped and put into baking tins or tryas. its is then covered with a clean cloth and put into a warm place for 30 to 40 minutes for its final rising until it has again doubled in size, Bread and yeast mixtures should be put into a hot oven immediately after the dough has proved.  Shaping the loaf Divide the dough into the number of pieces you require , cover with a dampened cloth or greased polythene and leave to relax for the 5 minutes. This makes it easier to shape.  Position in the Oven Bread needs to be baked in a pre - heated hot oven so that the heat will kill of the yeast. As a general rule, two tiers od bread may be baked in oven that has six or more runner positions. Arrange the upper shelf about half way down the oven , and the lower shelft on the lowest runner position.  Test for Cooked Bread A properly cooked loaf will be well browned all over, have a crisp crust and will sound hollow when tapped on the based. If the base is not quite a crustly as you like. invert the loaf in its tin for a final 5 minutes baking.  Finishing As soon as bread or yeast mixtures are cooked and removed from the oven, turn out of the tins and leave the loaves on their sides to cool on a wire tray.  MAKING THE DOUGH The sponge is added to the remaining liquid and dry ingredients and mixed for 8–16 minutes in a horizontal mixer to form a dough of optimum gluten development. FLOW CHART FOR SPONGE AND DOUGH Then, the dough goes to the makeup stage, where it is proofed and baked. Once pre fermentation is complete, the sponge: Expands 4–5 times its volume Is very soft, pliable, extensible, with an open cell structure Has risen 8–10°F (4.5–5.5°C) in temperature. Has a temperature of 84–88°F (29–31°C) Has a pHof 4.8–4.9 Has a total titratable acidity (TTA) of 4.5–4.6  APPLICATION Since the sponge and dough is already ripe prior to mixing into the final dough, in addition to accelerating fermentation, it is itself a partially developed dough. So, these aspects help in reducing mixing time. The best flour to use in the sponge is: Milled from hard wheat 13–15% protein content. Sufficient level of damaged starch to provide food for yeast Optimum amylase activity (Falling Number of 200–250 seconds) Along with temperature and time, TTA and pH measurements are the best and most practical ways to control and monitor the sponge fermentation step. Acidification of the sponge is an indication of good fermentation and enzymatic activity. ADVANTAGES AND DISADVANTAGES OF THE SPONGE AND DOUGH SYSTEM ADVANTAGES DISADVANTAGES Good fermentation tolerance, ability Less mix tolerance. The sponge and to correct dough fermentation dough sensitive to over-mixing given mistakes. the biochemical development during Unique fermentation flavor and pre-fermentation. aroma. longer fermentation time Improved finished product longer production characteristics: Increased need for equipment and Finer crumb grain space to ferment sponges Silkier, smoother texture Moist and pleasant mouthfeel  GUIDELINES IN BREAD MAKING Science of bread making. Bread is the product of baking a mixture of flour, water, salt, yeast and other ingredients. The basic process involves mixing of ingredients until the flour is converted into a stiff paste or dough, followed by baking the dough into a loaf.  MIXING PROCESS IN BREAD MAKING It is important because of the following reason: 1.Mixing distributes the yeast cells uniformly in the dough; 2.It distributes the sugar which is food for the yeast; 3.It develops the gluten properly  RISING THE DOUGH The period of rising in the dough starts when the yeast is mixed with the other ingredients until the yeast is killed during baking. When the yeast reacts chemically with sugar, carbon dioxide gas is released. This gas is trapped in the gluten thus making the dough expand or “rise”.  PUNCHING THE DOUGH The dough is punched down to release some of the carbon dioxide gas trapped inside. This will also relax the expanded gluten in the dough.  RESTING THE DOUGH The dough is made to stand for a while before baking to: Allow the dough to regain the loss of carbon dioxide released during punching. Attaining proper volume; Allow the gluten in the dough to mellow; and Improve the grain and texture of the bread.  BREAD MAKING GUIDE Ingredients and Traditional Method There’s nothing so welcoming as the smell of freshly baking bread. The following are guidelines for the traditional ways for making and baking bread. Kneading the Dough This is a general bread making guide using the traditional methods instead of a machine. There are, of course, quicker methods and not all recipes call for all the steps to be followed. For most recipes yeast is the raising agent but baking powder, sour milk or bicarbonate of soda are also used.  YEAST Yeast is a mass of living cells, which must have food, warmth and moisture to grow or multiply. The “food” for the yeast cells is provided by the flour and sugar used for bread and other yeast mixtures. It is essential that all ingredients and utensils are properly warmed to enable the yeast cells to develop.  FLOUR FOR BREAD MAKING Always use a good quality strong plain flour for bread and yeast mixtures. Self raising flour is not suitable and will give disappointing results. Sieve the flour into a warm bowl and leave in a warm place until warmed through. If salt is used to give flavour, it is sieved with the flour. The usual proportions are 1 teaspoon salt to 1 lb flour. Too high a concentration of salt will kill the yeast. Stoneground flour is the healthiest type of flour.  LIQUID Most breads use water, which must be heated to blood heat before it is added to the creamed yeast. For rich mixtures, warmed milk, with or without the addition of a beaten egg, is used. Do not have the heated fluid over 110ºF/43ºC or it will kill off the yeast.  FAT Butter will give the best flavor for richer yeast mixtures, but margarine may be substituted with good results. Lard may be used for some bread roils where the characteristic flavor is required.  SETTING THE SPONGE A well is made in the center of the warmed flour and the warmed yeast mixture containing about half the prescribed quantity of milk or water is poured in. The liquid is sprinkled with flour, and left to stand for about 20 minutes. This process is known as “setting the sponge” and improves the bread, although it is not always necessary for some yeast mixtures. The remainder of the liquid is added when the dough is being mixed to its correct consistency. CAUSES OF POOR BREAD QUALITY LOAF TOO SMALL Dough too stiff Too much salt Not enough yeast or starter Oven temperature was too high SOUR FLAVOR, STRONG YEAST ODOR: Oven temperature was too high Over-risen bread dough Incomplete baking MUSHROOMED, WITH A DEEP INDENTATION AROUND THE BOTTOM (LOAF BROKEAWAY FROM THE BOTTOM CRUST) Too much dough into too small a pan: Putting a free-form loaf into an oven that was too hot: CRUST CRACKED ON TOP: Too much flour used during kneading and shaping: Excess flour can make the dough dry and brittle. BREAD SOUGH OR LOAF COLLAPSES Dough was over risen: Oven temperature that's too low: FLAT TOP: Too short kneading period: Allowed dough to rise too long before baking: WRINKLED CRUST: Improper shaping: THICK CRUST: Kneading problems: Bread formed a crust as it rose: Oven temperature too low: BREAD OVERBAKED: Use the flour called for in the recipe: Not enough kneading: Bread didn't rise long enough: Baked too long: BREAD DIDN'T BROWN ON SIDES: Use light colored baking pans: GUMMY CRUMB (INSIDES): Oven too hot at beginning: If it's taken from the oven too soon: Excessively high baking temperatures: PALE CRUST: Too little sugar: Oven temperature was too low: DARK CRUMB: Low-grade flour: Too cool an oven: Using dark pans: STREAKED CRUMB: Poor mixing of dough: Insufficient kneading: Dough drying out before shaping: CRUMBLY: Weak flour: Over-risen dough: COARSE TEXTURE: Low-grade flour: Baking temperature too low: Dough too soft: CRUST SEPARATES FROM BREAD: Dough drying out during rising: THANKS