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The Essential Guide To Baking
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5 minutes. After you take it out, allow the dough to rise the way you like and bake as usual.
Brush the tops of brown−and−serve rolls with melted butter or margarine before baking. The
flavor and crust color will be better.
A QUICK TOUR OF BREAD FAULTS:
EXTERNAL APPEARANCE
Crust too dark −−− Causes.
1
2
3
4
. Oven temperature too high.
. Excessive milk or sugar.
. Excessive baking time.
. Over proofing.
Crust too light −−− Causes.
1
2
3
4
5
. Oven temperature too low.
. Insufficient milk or sugar.
. Insufficient baking time.
. Insufficient proofing.
. Insufficient mixing.
Crust Broken −−− Causes.
1
2
. Insufficient proofing.
. Insufficient liquid.
Crust too hard −−− Causes.
1
2
3
4
5
6
. Oven temperature too high.
. Insufficient proofing.
. Insufficient sugar or shortening.
. Excessive steam.
. Insufficient liquid.
. Baking time too long.
Crust too soft −−− Causes.
1
2
3
4
5
. Oven temperature too low.
. Excessive sugar/egg yolks/shortening.
. Excessive oil/margarine as a wash.
. Insufficient steam during baking.
. Baking time too short.
INTERNAL APPEARANCE
Poor flavor −−− Causes.
1
2
. Over mixing/resulting in a hot dough.
. Insufficient floor time.
Poor texture −−− Causes.
Our Daily Bread
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