DOCUMENT

89 What to do if ... ... the bread has compact, moist spots (water streaks): Bake the bread at a lower temperature for the first 10 minutes. The baking environment is too moist, meaning no moisture can be released from the dough. Extend the proving stages to pre-bind more moisture in the dough structure. … the bread cracks when it shouldn’t: The environment should always be moist during the proving stage and the first baking stage. The moisture produces condensation on the surface of the dough, which produces a ductile skin. The dough piece is not scored deeply or often enough. … the bread has a dull surface: There needs to be sufficient moisture during the proving stage and the first baking stage. The moisture causes the starch to gelatinise on the dough surface. … the bread is not crispy enough: Provide more moisture during the first baking stage to ensure that the bread does not become dry. A longer baking time will release more moisture from the dough, which will form a thicker crust. Bake the bread at a higher temperature for the first 10 minutes.