What causes faults in bread making?

Several factors can cause faults in bread making. Here are some common causes:

1. Improper Measurement of Ingredients: Inaccurate measurement of ingredients can disrupt the delicate balance required for bread making. Too much flour or water can alter the texture and consistency of the bread.

2. Incorrect Yeast Activation: Active dry yeast needs to be proofed or activated in warm water before adding it to the dough. Improper activation, such as using water that is too hot or too cold, can affect the yeast's effectiveness and hinder the dough's rise.

3. Incorrect Kneading: Kneading the dough develops the gluten network, which gives bread its structure. Insufficient kneading can result in a weak structure, while over-kneading can make the bread dense and tough.

4. Inadequate Proofing: Proofing allows the yeast to ferment the dough, causing it to rise. Insufficient proofing results in under-risen bread, while over-proofing can lead to a collapsed structure and a sour taste.

5. Improper Baking Temperature or Time: The temperature and duration of baking play a crucial role in bread making. An oven that is too hot can cause the bread to brown too quickly, while an oven that is too cool can result in undercooked bread. Incorrect baking time can affect the bread's texture and doneness.

6. Mishandling of the Dough: Rough handling of the dough during shaping or transferring to the baking pan can release gas bubbles and compromise the bread's structure.

7. Lack of Steam: Steam helps create a crusty outer layer and promotes oven spring (the initial rise of the bread in the oven). Insufficient steam can result in a tough crust and reduced volume.

8. Old or Low-Quality Ingredients: Using old or low-quality ingredients, such as stale flour or inactive yeast, can negatively impact the bread's outcome.

9. Environmental Factors: Factors such as humidity and temperature can influence the dough's behavior. High humidity can make the dough sticky and difficult to handle, while cold temperatures can slow down the yeast's activity.

10. Additives and Substitutions: Altering the recipe by adding or substituting ingredients can affect the bread's qualities. For example, using too much sugar or fat can hinder the gluten development and result in a less structured bread.

11. Oven Malfunctions: Faulty ovens, such as uneven heating or inaccurate temperature control, can interfere with the baking process and lead to unevenly baked bread.

12. Human Error: Simple mistakes like forgetting to add salt or misreading the recipe can have significant effects on the final product.

By carefully following the recipe, using quality ingredients, paying attention to temperatures, and mastering basic techniques, bakers can minimize faults and consistently achieve successful bread-making results.