FAQ for alt.bread.recipes

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Lack of volume
Too much volume
Crust color too pale
Crust color too dark
Crust blisters
Crust too thick
Shelling of top crust
Lack of shred—strange deformation
Grey crumb color
Streaky crumb
Coarse grain
Poor texture—crumbly bread
Poor taste and flavor
Poor keeping qualities
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+ A Treatise On Baking

Crust color too pale

1. Insufficient sugar or malt
2. Dough too old
3. Temperature of dough too high during fermentation
4. Dough alowed to crust during proof
5. Insufficient humidity during proof
6. Oven temprature too low

Design and Layout: © Anthony Kohn, 2004-7
Content: © Janet Bostwick, Barry Harmon, Anthony Kohn, Dick Margulis, 2004-7
All rights reserved.
This page can be found at http://abrfaq.info/faq/172
It was accessed at 13:33, 02 Jul 15 (GMT +1000)