FAQ for alt.bread.recipes
+ The alt.bread.recipes FAQ
alt.bread.recipes
How this FAQ is organized
+ Basic concepts
Sample Recipe
+ Technique
+ Tools and equipment
+ Ingredients in depth
The chemistry of bread
+ Troubleshooting your bread
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
+ Resources
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+ A Treatise On Baking

Coarse grain

1. Dough too old
2. Dough too slack
3. Improper moulding
4. Over proofing
5. Pans too large for dough loaf
6. Oven temperature 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/181
It was accessed at 19:44, 08 Sep 10 (GMT +1000)