1
Q
Blisters on crust
A
Baked on wet paper, bread too wet, frozen bread
2
Q
Bread too dark
A
Temp too high
Thawed improperly
Over baked
3
Q
White bread
A
Under baked, temp too low, thawed too long
4
Q
Crust too thick
A
Proofed too long, baked too long
Thawed and refrozen bread
5
Q
Lack of size or volume
A
Underproofed
Still frozen
6
Q
Too much size
A
Overproofed
Oven temp too low
7
Q
Splits or tears
A
Cooked seems up or underproofed
8
Q
5 reasons Why bread falls
A
Under proofed Under baked Improperly thawed Oven too high Didn't burp the pan
Jimmy Johns
flashcards
Decks in class (9)
# Cards
