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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Crust blisters

1. Young dough overproofed
2. Careless moulding
3. Condensation of steam in oven

NOTE: Tiny crust blisters are normal with any dough method involving a pre-ferment as well as with doughs retarded overnight.

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/186
It was accessed at 19:35, 08 Sep 10 (GMT +1000)