There are several potential faults that can occur when making bread, as outlined in the document. Bread can be over or under proofed, have too much or too little yeast, or be baked at temperatures that are too high or too low. These issues can result in bread having a hard or thick crust, poor taste, cracking, holes and tunnels, small volume, poor shape, or texture issues. Care must be taken to properly mix ingredients, knead the dough, proof it for the correct time, and bake at the right temperature to avoid these faults.

1. FAULTS IN
BREAD MAKING
Prepared by:
Prajwol Manandhar

2. REASONS FOR FAULTS IN BREAD MAKING
 Large volume
Over proofed
Too much yeast
Oven temperature is too low
 Hard & Thick Crust
Too strong flavour
Tough dough
Incomplete baking
Insufficient fermentation
Baked for too long at low temperature
 Poor taste and flavours
Low quality and qty of ingredients
Too much yeast
Oven temperature is too high

3. REASONS FOR FAULTS IN BREAD MAKING
 Bread’s too dark
Baked for too long time
Baked in high temperature
 Cracking of crust
Over proofed dough
Oven too hot
Dough skinning before baking
 Holes & tunnels
Very hot oven
Uneven mixing of ingredients
Too much of yeast
Improper folding of dough

4. REASONS FOR FAULTS IN BREAD MAKING
 Small volume
Weak flour
Oven’s too hot
Less qty of yeast used
Under proofed
 Poor or irregular shape
Uneven temperature
Over or under proofed
Bad molding
 Poor texture
Too much yeast
Under kneading
Too much yeast
Too much sticky dough