Tips and Faults in Making Bread

  • It is advisable to warm the bowl and use flour which is at room temperature, as this avoids chilling the dough, which in turn slows up the working of the yeast.
  • For a light loaf make the dough on the soft side. If the dough is too stiff, it can not expand under the influence of the yeast.
  • Work the dough thoroughly to ensure an even distribution of the yeast. If this is not done the yeast will not work properly and the dough will not rise enough.
  • Cover the dough during rising with a lightly greased polythene bag or a wet tea cloth, which must not be allowed to dry out.
  • Keep the dough warm and warm the tins.
  • Don’t make the dough too hot or it will produce a very coarse, breakable crumb or irregular texture.
  • Don’ tries to shorten the rising time of the dough. Under proving or under fermentation will give a heavy soggy loaf, with a crust that may break away from the top.
  • Do not let the dough rise for too long. Over proving or over fermentation results in loss of strength, color, scent and flavor.
  • Don’t bake the bread at too low temperature or it will be pale, moist and flavourless. The oven must be pre-heated and at the correct temperature.

Product Info

Poor Volume, Pale Crust and Flat Top
The dough was too wet or too dry. Too little salt or yeast. Flour too soft or self-raising. Proving temperature too high and or too long. Insufficiently kneaded. Under fermented.

Flying Top Or Cracked Crust
Flour too soft, Dough too tight. Fermentation time not long enough. Too much dough for size of tin.

Heavy Close Texture
Flour too soft. Too much salt. Insufficient kneading or fermentation time. Yeast killed by rising in too hot a place. Oven too cool, therefore over-long baking time.

Uneven Texture and Holes
Too much liquid/salt. Too long or too short fermentation time. Not sufficiently kneaded after first rising. Over proved. Dough left uncovered during first rising, therefore forming a hard skin which will  give streaks when kneaded.

Course Crumb and Poor Crumb Colour
Flour too soft. Insufficient salt. Dough too tight. Under or over proving.

Sour Acid and Yeasty Flavour
Too much yeast, stale yeast or yeast creamed with sugar. Too long fermentation.

Bread Stales Quickly and is Crumbly
Too much yeast. Flour too soft. Rising too quickly in too warm a place, over fermentation



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One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~ Luciano Pavarotti and William Wright, Pavarotti, My Own Story

With 21 years experience in the food service equipment industry, Omni Catering Equipment Manufacturers has grown into a substantial player in the equipment business.
While continuing to service the needs of its local and international dealer base, Omni has positioned itself, to expand into the ever growing pool of franchise and private restaurants.

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FAX: +27 86 522 7217