{"id":4460,"date":"2021-04-20T13:08:52","date_gmt":"2021-04-20T13:08:52","guid":{"rendered":"http:\/\/www.loulismills.gr\/chrisima-arthra\/bread-defects-and-what-might-be-causing-them\/"},"modified":"2025-12-30T11:21:54","modified_gmt":"2025-12-30T11:21:54","slug":"bread-defects-and-what-might-be-causing-them","status":"publish","type":"useful_articles","link":"https:\/\/www.loulismills.gr\/en\/chrisima-arthra\/bread-defects-and-what-might-be-causing-them\/","title":{"rendered":"Bread \u201cDefects\u201d and What Might Be Causing Them"},"content":{"rendered":"<p>It\u2019s no surprise that bakery products can sometimes have various \u201cdefects.\u201d 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).<\/p>\r\n<p>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.<\/p>\r\n<p>Bread defects that may occur during baking:<\/p>\r\n<p><strong>Crust Cracks<\/strong><\/p>\r\n<p><em>Possible causes:<\/em><\/p>\r\n<ul>\r\n\t<li>Oven too hot<\/li>\r\n\t<li>Insufficient water<\/li>\r\n\t<li>Dough too stiff<\/li>\r\n\t<li>Over-tight shaping<\/li>\r\n\t<li>Main heat too strong<\/li>\r\n\t<li>Main heat too weak<\/li>\r\n\t<li>Taper pulled too early or too late<\/li>\r\n\t<li>Insufficient proofing<\/li>\r\n\t<li>Incorrect fermentation times<\/li>\r\n<\/ul>\r\n<p><strong>Small dough volume<\/strong><\/p>\r\n<p><em>Possible causes:<\/em><\/p>\r\n<ul>\r\n\t<li>Oven too hot<\/li>\r\n\t<li>Too few pieces in the batch<\/li>\r\n\t<li>Too little yeast<\/li>\r\n\t<li>Dough too acidic<\/li>\r\n\t<li>Dough too stiff<\/li>\r\n<\/ul>\r\n<p><strong>Too Round Shape<\/strong><\/p>\r\n<p><em>Possible causes:<\/em><\/p>\r\n<ul>\r\n\t<li>Dough too stiff<\/li>\r\n\t<li>Dough too cold<\/li>\r\n\t<li>Insufficient proofing<\/li>\r\n<\/ul>\r\n<p><strong>Crust too dark<\/strong><\/p>\r\n<p><em>Possible causes:<\/em><\/p>\r\n<ul>\r\n\t<li>Baking time too long<\/li>\r\n\t<li>Oven too hot<\/li>\r\n<\/ul>\r\n<p><strong>Very Light Crust (Pale\/White Color)<\/strong><\/p>\r\n<p><em>Possible causes:<\/em><\/p>\r\n<ul>\r\n\t<li>Oven too cold<\/li>\r\n\t<li>Insufficient baking time<\/li>\r\n<\/ul>\r\n<p><strong>Flat loaf shape<\/strong><\/p>\r\n<p><em>Possible causes:<\/em><\/p>\r\n<ul>\r\n\t<li>Too much steam<\/li>\r\n\t<li>Baking time too long<\/li>\r\n\t<li>Oven too cold<\/li>\r\n\t<li>Dough too soft<\/li>\r\n\t<li>Flour high in enzymes<\/li>\r\n\t<li>Overripe dough<\/li>\r\n\t<li>Too little salt<\/li>\r\n\t<li>Dough less acidic than required<\/li>\r\n<\/ul>\r\n<p><strong>Crumbly Bread<\/strong><\/p>\r\n<p><em>Possible causes:<\/em><\/p>\r\n<ul>\r\n\t<li>Dough with low moisture<\/li>\r\n\t<li>Too abrupt temperature drop during baking<\/li>\r\n\t<li>Overmixing<\/li>\r\n\t<li>Insufficient kneading<\/li>\r\n<\/ul>\r\n<p><strong>Bread Defects During Processing and Shaping<\/strong><\/p>\r\n<p><strong>Incorrect Shaping<\/strong><br \/>\r\n<em>Possible causes:<\/em><\/p>\r\n<ul>\r\n\t<li>Weak or careless shaping, creating cavities in the crumb, which may cause cracking later<\/li>\r\n\t<li>Too much flour used during shaping<\/li>\r\n<\/ul>\r\n<p><strong>Cracked Ends or Scoring Line<\/strong><\/p>\r\n<p><em>Possible causes:<\/em><\/p>\r\n<ul>\r\n\t<li>Flour left on the ends<\/li>\r\n\t<li>Additional flour added during shaping<\/li>\r\n\t<li>Dough shaped too tightly<\/li>\r\n\t<li>Oven temperature too low during baking<\/li>\r\n<\/ul>\r\n<p><strong>Holes in the Crumb<\/strong><\/p>\r\n<p><em>Possible cause:<\/em><\/p>\r\n<ul>\r\n\t<li>Too much flour during kneading<\/li>\r\n<\/ul>\r\n<p><strong>Crust Cracks<\/strong><\/p>\r\n<p><em>Possible cause:<\/em><\/p>\r\n<ul>\r\n\t<li>Dough too tight<\/li>\r\n\t<li>Not enough humidity in the proofer<\/li>\r\n\t<li>Too much humidity in the proofer<\/li>\r\n<\/ul>\r\n<p><strong>Dense and Uneven Pores<\/strong><br \/>\r\n<em>Possible causes:<\/em><\/p>\r\n<ul>\r\n\t<li>The dough is too cold<\/li>\r\n\t<li>The dough is too tight or too soft<\/li>\r\n\t<li>Machines are not properly adjusted<\/li>\r\n\t<li>Processing errors or interruptions<\/li>\r\n<\/ul>\r\n<p><strong>Failure of Acidification<\/strong><br \/>\r\n<em>Possible causes:<\/em><\/p>\r\n<ul>\r\n\t<li>Yeast too young<\/li>\r\n\t<li>Wet, non-elastic crumb<\/li>\r\n\t<li>Water streaks<\/li>\r\n\t<li>Water ring<\/li>\r\n\t<li>Water core (dense pore)<\/li>\r\n<\/ul>\r\n<p><strong>Bread Flavor<\/strong><\/p>\r\n<p><em>Possible causes:<\/em><\/p>\r\n<ul>\r\n\t<li>Old yeast<\/li>\r\n\t<li>Wet, non-elastic crumb<\/li>\r\n\t<li>Low dough strength<\/li>\r\n\t<li>Uneven pores<\/li>\r\n\t<li>Air bubbles<\/li>\r\n\t<li>Sour-bread taste<\/li>\r\n\t<li>Low acidity<\/li>\r\n<\/ul>\r\n<p>Ottmar Fricker \u2013 Master Baker<br \/>\r\nBaking Technical Consultant, Loulis Mills \/ Kenfood<\/p>\r\n<p>At <strong>Loulis Mills<\/strong>, for seven generations, we have consistently supported professionals in the industry, focusing on continuous education, growth, and up-to-date information.<br \/>\r\nSubscribe to our newsletter to be the first to receive useful articles, industry news, and information about recipes and products that interest you!<\/p>","protected":false},"author":4,"featured_media":2688,"template":"","class_list":["post-4460","useful_articles","type-useful_articles","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bread \u201cDefects\u201d and What Might Be Causing Them | \u039c\u03cd\u03bb\u03bf\u03b9 \u039b\u03bf\u03cd\u03bb\u03b7<\/title>\n<meta name=\"description\" content=\"It\u2019s no surprise that bakery products can sometimes have 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