bRead bAd result...

Collapsed before or just into Oven
- gluten is not well developed
- insufficient kneading
- short of salt
- prolonged fermentation
- too much softener in dough such as butter, liquid or sugar
- too much vibration during transportation


Bread is too small
- insufficient amount of yeast
- yeast is not fresh
- gluten in flour is not enough, preferably >12%
- insufficient or over kneading
- insufficient final fermentation


Rough Inner Bread Texture
- flour quality is not good
- prolonged fermentation
- final shaping is not well done
- over used of hand flour
- insufficient of oil or butter

Bread Surface is too Dark
- overdose of sugar
- too high temp was used
- insufficient fermentation
- prolonged baking

Bread Surface is too Thick
- insufficient oil or butter
- baking temperature is too low and bake over too long time
- fermentation is too long
- sugar or milk is insufficient
- prolonged baking
- improper fermentation