Bread faults and causes
Crust too pale
Not enough milk or sugar, over fermented dough, over proofed, oven temp too low, baking time too short, too much steam
Split or burst crust
Over mixing, under fermented, seam not on the bottom, uneven heat, not enough steam
Poor flavor
Spoiled ingredients, under or over fermented
No flavor
Too little salt
Too much volume
Too little salt, too much yeast, too much scaled dough, over-proofed
Crust too thick
Too little sugar or fat, improper fermentation, baked too long at wrong temp, too little steam
Poor shape
Too much liquid, flour too weak, improper makeup/moulding, improper fermentation or proofing, too much steam
Blisters on crust
Too much liquid, improper fermentation, improper shaping
Crust too dark
Too much milk or sugar, under fermented dough, oven temp too high, baking time too long, not enough steam
Dense or close grained crumb
Too much salt, too little liquid, too little yeast, under fermented, under proofed
Poor volume
Too much salt, too little yeast, too little liquid, weak flour, under or over mixing, oven too hot
Crumb too coarse or open
Too much yeast, too much liquid, incorrect mixing time, improper fermentation, over proofed, pan too big
Gary crumb
Fermentation time too high, temperature too high
Poor texture, or crumbly
Flour too weak, too little salt, fermentation too long or short, over proofed, baking temp too low
Streaked crumb
Improper mixing, poor shaping, too much dusting flour