What Went Wrong
FLOUR COOKERY
This is a question which often baffles even experienced cooks. To avoid calamities, always measure the ingredients accurately and never mix metric and imperial measurements, always use one or the other. Follow the instructions carefully. Successful cooking is more than simply following a recipe as skilful handling and a real interest in the subject are also important.
Here are some answers to some of those items when results are not as good as you had hoped for.
Bread
A ‘flying top�?when the top crust breaks away from the loaf: Under-proving. Dough surface dried out during proving. Oven too hot.
Crust splits at one side of the loaf: Loaf baked too near side of oven.
Loaf has a flat top: Flour too soft. Too little salt. Dough too wet. Poor shaping of dough.
Crust surface cracks after removal from oven: Over-proving. Oven too hot. Cooling in draught after baking.
Dough collapses when put into oven: Over-proving.
Heavy, close texture. Poor volume: Flour too soft. Too much salt. Insufficient kneading or proving. Yeast killed by rising in too hot a place.
Coarse, open texture: Too much liquid. Over-proving. Oven too cool.
Uneven texture with large holes: Dough not knocked back properly. Dough left uncovered during rising.
Sour, yeasty flavour and smell of alcohol: Over-proving. Too much yeast. Stale yeast or fresh yeast creamed with sugar.
Bread stales quickly and is crumbly: Too much yeast. Flour too soft. Rising too quickly in too warm a place. Under-rising. Over-proving.
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