2. Troubleshooting
• A high quality yeast bread has a large volume
and a smooth, rounded top. The surface is
golden brown. When sliced, the texture is fine
and uniform. The crumb is tender and elastic,
and it springs back when touched.
3. Under or Over Worked
• Low volume because carbon dioxide has
leaked out
4. To long rise time
• Over-expanded air cells
• Top of loaf may be sunken with overhanging
sides, much like a mushroom
• Coarse texture and crumbly
5. To short rise time
• Large cracks on the side of the loaf
• Texture is compact