Bread “Defects” and What Might Be Causing Them
It’s no surprise that bakery products can sometimes have various “defects.” These defects can be caused by poor-quality flour or other raw materials, or by mistakes made by bakers during the process (for example, incorrect mixing, baking, or other steps).
It is important to note that defects related to the quality of ingredients are extremely difficult to correct, which is why we must be very careful when selecting our raw materials. In contrast, technological shortcomings are usually much easier to fix.
Bread defects that may occur during baking:
Crust Cracks
Possible causes:
- Oven too hot
- Insufficient water
- Dough too stiff
- Over-tight shaping
- Main heat too strong
- Main heat too weak
- Taper pulled too early or too late
- Insufficient proofing
- Incorrect fermentation times
Small dough volume
Possible causes:
- Oven too hot
- Too few pieces in the batch
- Too little yeast
- Dough too acidic
- Dough too stiff
Too Round Shape
Possible causes:
- Dough too stiff
- Dough too cold
- Insufficient proofing
Crust too dark
Possible causes:
- Baking time too long
- Oven too hot
Very Light Crust (Pale/White Color)
Possible causes:
- Oven too cold
- Insufficient baking time
Flat loaf shape
Possible causes:
- Too much steam
- Baking time too long
- Oven too cold
- Dough too soft
- Flour high in enzymes
- Overripe dough
- Too little salt
- Dough less acidic than required
Crumbly Bread
Possible causes:
- Dough with low moisture
- Too abrupt temperature drop during baking
- Overmixing
- Insufficient kneading
Bread Defects During Processing and Shaping
Incorrect Shaping
Possible causes:
- Weak or careless shaping, creating cavities in the crumb, which may cause cracking later
- Too much flour used during shaping
Cracked Ends or Scoring Line
Possible causes:
- Flour left on the ends
- Additional flour added during shaping
- Dough shaped too tightly
- Oven temperature too low during baking
Holes in the Crumb
Possible cause:
- Too much flour during kneading
Crust Cracks
Possible cause:
- Dough too tight
- Not enough humidity in the proofer
- Too much humidity in the proofer
Dense and Uneven Pores
Possible causes:
- The dough is too cold
- The dough is too tight or too soft
- Machines are not properly adjusted
- Processing errors or interruptions
Failure of Acidification
Possible causes:
- Yeast too young
- Wet, non-elastic crumb
- Water streaks
- Water ring
- Water core (dense pore)
Bread Flavor
Possible causes:
- Old yeast
- Wet, non-elastic crumb
- Low dough strength
- Uneven pores
- Air bubbles
- Sour-bread taste
- Low acidity
Ottmar Fricker – Master Baker
Baking Technical Consultant, Loulis Mills / Kenfood
At Loulis Mills, for seven generations, we have consistently supported professionals in the industry, focusing on continuous education, growth, and up-to-date information.
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