Our technical service, from a collaboration point of view, has decided to help you identify possible bread defects and their causes that may occur during processing of bread. We suggest some remedies.
For example, we can mention a fairly common defect, namely the lack of bread volume. The causes can be many.
For example, the wrong use of flours respect to the dough, the remedy will be to control the flour’s W and if it is elevate it will require a longer leavening period to reach the ideal fermentation.
Another cause may be a too cold dough; in this case the remedy might be to increase the water temperature of the dough.
In the appendix below you will find a series of suggestions that we hope will be useful to you.