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)( 8 ...........................................................................................................
) ( 8 ..........................................................................................................
)( 9 ................................................................................................................
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) ( 10 .................................................................................................
) BON APPETIT( 11 ..............................................................
)( 11 .......................................................................................................
12 ............................................................................................................................
13 ...........................................................................................................
)(14 .....................................................................
- )(14 ..........................................................................................
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- 1/2 )( 15 ........................................................................
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)( 19 .............................................................................
)( 19 ..........................................................................................................................
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)( 22 ................................................................................................
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)23 ........................................................................ (RUTHIE1
)( 24 ................................................................................................................
25......................................................................................................................
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, )26 ........................................................................ (MNM
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)( 27 ...............................................................................................
: )28 ...........................................................................(RUTHIE1
)29 ........................................................................................(RUTHIE1
29 ...............................................................(RUTHIE1) LORD OF CODE
)30 ........................................................................................ (RUTHIE1
31 .................................................... (RUTHIE1) LORD OF CODE -
) ( 33...................................
33 ..........................................................................................
33 ......................................................................................................
33 .............................................................................................
34 ............................................................................................
35.....................................................................................
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)( 40 ..............................................................................
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42.....................................................................................................................
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)( 48 ................................................................................
)(48 ................................................................................................
)( 49 .......................................................................................................
- )( 50 ....................................................................................................
)( 51 .....................................................................................
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'' ) .(52 ............................................................................
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)54 ...................................................................................................... (Lord_of_Code
' )( 54 ....................................................................................................
: - )( 55 .........................................................................................
)( 55 .........................................................................................................................
: )55 ............................................................................. (RUTHIE1
57..............................................................................................................
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)( 57 ...................................................................................................................
)(58 ........................................................................................................
)(59 ................................................................................................
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62...................................................................................................
)( 62 ..................................................................................................................
62 ..........................................................................................................
62 .........................................................................................................................
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63 ........................................................................................................

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)( 64 ..................................................................
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66................................................................................................
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)( 71 ...........................................................................................
)( 72 ..................................................................................
)( 72 ................................................................................
)( 73 .................................................................................
)( 74 ................................................................
)( 74 ............................................................................
)( 75 ..................................................................................
)( 75 ..............................................................................................
)( 76 ..................................................................................................
77 .............................................................. (RUTHIE1) LORD OF CODE -
)( 77 .........................................................................................................
)( 78 ............................................................................................
)( 78 ............................................................................................
)( 79 ..........................................................................................
)( 80 ...........................................................................................
)( 80 ..............................................................................
)( 81 ......................................................................................................
)( 82 ...........................................................................................
)( 82 ...........................................................................................
)( 83 ..............................................................................................................
)( 83 ...........................................................................................
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95....................................................................................................................
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)( 95 .............................................................................................................
) ( 95 .....................................................................................
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97 .............................................................................................................
)97 ...................................................................................... (hollow bottom
)97 ................................................................................................. (moldy bread
)98 .................................................................................... (Blisters On Crust
)98 ................................................................................... (Crust Too Thick
)99 ............................................ (Poor Shaped Loaf
)99 .................................................................... (Crust Colour Too Pale
)99 ............................................................................................... (Poor Flavour
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105 ................................................................................................................
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107 ......................................................................................................................
107 ..............................................................................................................
107 .................................................................................................................
107 ................................................................................................................
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5 - 108 ...........................................................................................................
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109 ............................................................................................................
109 .........................................................................................................................
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116 ..........................................................................................................................
116 .............................................................................................
116 .......................................................................................................
116 ................................................................................
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117 ..........................................................................
118 ....................................................................................................
118 .....................................................................................
119 .......................................................................................................................
119 .........................................................................................
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121 .................................................................................................................
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123 ..........................................................................................
123 .............................................................................................................................
123 ..............................................................................................................................
123 ........................................................................................................................
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) (
:
.1 ,
, .
INSUFFICIENT YEAST Low yeast levels will cause lack of dough maturity.
Follow recommended yeast levels
.2 " .
, .
OLD DOUGH At this stage the yeast will be near exhaustion. Follow proper
fermentation time .
.3 ) (
, /.
INSUFFICIENT INTERMEDIATE PROOF Dough will tend to lack maturity. Provide
proper rest time after dividing and before molding .
.4 ,
.
.
UNDERPROOFING Bread will not have proper volume due to dense crumb. Allow for
proper proofing time .

95

 .5
, .
. .(!!!)
IMPROPER MIXING Overmixing weakens the dough, causing poor gas retention.
Undermixing under develops the dough, again causing poor gas retention. Mix to proper
dough development. Follow proper mixing directions .
. .6
OVEN TOO HOT This kills yeast too quickly, and crust forms prematurely .
, .7
.
ROUGH HANDLING AT THE OVEN Product will fall and not fully recover if dough is
roughly loaded into oven. Handle with care .
.8
. .
.( )
DOUGH TEMPERATURE TOO COLD/HOT A hot dough will age too quickly, and
become weak. A cold dough will not mature properly. Follow proper dough temperature .
, / .9
. . .
DOUGH TOO SLACK/STIFF A slack dough will take longer mixing, causing lack of
gas retention. A stiff dough will not allow for proper expansion. Follow formula water
level .
, .10
( ... ... )
. .
FROZEN, OLD OR HOT YEAST Stressed yeast equals poor gas production. Keep
compressed yeast refrigerated, check freshness. Instant yeast has a shelf life of 1 year
without refrigeration as long as vacuum is not broken .
. .11
( )
USE OF HOT/COLD PANS Both will slow proofing down. Pans should be at room
temperature .
.12
, )
. , , .('
LACK OF MOISTURE IN PROOFER There should be enough humidity in proofer so
skinning of dough does not occur .
... , , .13
PROOFER TOO HOT High temperature will kill some of the yeast, weakening the
dough. Adjust to proper proofing temperature .
. .14
HUMIDITY TOO HIGH IN PROOFER Too much steam will make the dough flow,
causing a lack of gas retention. Adjust to proper humidity in proofer .
... .15
OVERPROOFING Product collapses when overproofed. Check proofing time .

96


:
. . .1
OVERPROOFING Large cells are created. Check proofing time .
. .2
IMPROPER MOLDING Molder must be set properly to expel most of the gas .
. .3
.
COOL OVEN Dough will rise too much in the oven before yeast is killed. Check oven
temperature .
- .4
.
OVERSCALING Scale proper dough weight for the size of pan used .

(hollow bottom)
:
- .1
. .(!!! )
OVERMIXING Overmixing weakens dough, causing poor gas retention. Mix to proper
dough development. Follow proper mixing directions .
, , .2
.
UNDERSCALING Bread will not have enough body. Cell structure will be open,
allowing heat to penetrate further than normal. Use proper amount of dough for pan size .
. .3
USE OF HOT PANS Pans should be at room temperature .
. .4
HUMIDITY TOO HIGH IN PROOFER Too much steam will make the dough flow,
causing a lack of gas retention. Adjust to proper humidity in proofer .
. .5
MOISTURE IN BOTTOM OF PANS

(moldy bread)
:
.( ) .1
. 2-3 - , 35 =
BREAD WRAPPED TOO HOT This causes condensation to form. internal temperature
of loaf should reach 95 F/ 35 C. This usually takes 2-3 hours at room temperature .
. , .2
BREAD EXPOSED TO DUST Keep working and display environment clean .
. . .3
.
PRODUCT IN CONTACT WITH UNSANITARY EQUIPMENT Clean areas in contact
with finished product. Wash down with vinegar. We recommend 100 grain undiluted .
. . .4

97

CONTAMINATED WRAPPERS Keep unused packaging stored in a sealed, clean

environment .
. , . .5
USING RACKS OR TOOLS CONTAMINATED WITH MOLD. Clean contaminated
areas. Wash down with vinegar. We recommend 100 grain undiluted

(Blisters On Crust)
:
.1
. .
YOUNG DOUGH Dough will not retain all gas produced, some of escaping gas is
trapped at surface forming blisters. Allow for proper fermentation time .
. .2
HUMIDITY TOO HIGH IN PROOFER A tough crust is formed while baking, creating
small holes underneath crust .
.3
, .
. .(!!!)
IMPROPER MIXING Overmixing weakens the dough, causing poor gas retention.
Undermixing under develops the dough, again causing poor gas retention. Mix to proper
dough development. Follow proper mixing directions .
, .4
.
ROUGH HANDLING AT THE OVEN Product will fall and not fully recover if dough is
roughly loaded into oven. Handle with care .
. .5
IMPROPER MOLDING Molder must be set properly to expel most of the gas .
. - .6
.
VERY SLACK DOUGH Poor gas retention results. Follow formula water level

(Crust Too Thick)

:
. . .1
COOL OVEN Heat will penetrate into crumb further than normal. Check oven
temperature .
" " , .2
.
LACK OF MOISTURE IN PROOFER There should be enough humidity in proofer so
skinning of dough does not occur .
. .3
OVERBAKING Check oven temperature and baking time .
, , .4
.
UNDERSCALING Bread will not have enough body. Cell structure will be open,
allowing heat to penetrate further than normal. Use proper amount of dough for pan size

98

(Poor Shaped Loaf)

:
. .1
IMPROPER MOLDING Molder must be set properly to expel most of the gas .
, .2
.
ROUGH HANDLING Cell structure will collapse and not fully recover. Handle with
care .
, ) ( .3
.
IMPROPER PANNING Dough must be placed seam side down in pan .
. .4
OVERSCALING Scale proper dough weight for the size of pan used .
. .5
.
OVERPROOFING Product collapses when overproofed. Check proofing time .

(Crust Colour Too Pale)

:
, , "" .1
.
OLD DOUGH Sugars are consumed by yeast, almost no browning occurs .
. .2
COOL OVEN This will not allow proper browning. Check oven temperature .
. .3
UNDERBAKING

(Poor Flavour)
:
. .1
OLD DOUGH Acids are produced changing the flavour. Follow proper fermentation
time .
. .2
IMPROPER MIXING An undermixed dough has a raw dough flavour. Follow proper
mixing directions .
, .3
. .' '
UNDERBAKING Proper crust formation will not occur, resulting in raw dough or yeasty
flavour. Check oven temperature and baking time .
, - .4
.'
IMPROPER STORAGE OF MIX Store Mix / Flour away from highly odoured products
like soap or solvents .
. .5
OVERPROOFING Excessive acid development will occur. Check proofing time .

99

 ) .6
. .(
BAKED PRODUCTS MOLDY Dispose of product and sanitize preparation and display
areas. We recommend using 100 grain undiluted vinegar .
... .7
BAKED PRODUCTS STALE Know the shelf life of the finished product .
.8
CARELESS LUBRICATING OF EQUIPMENT
. .9
DOUGH OR FINISHED PRODUCT IN CONTACT WITH UNSANITARY
EQUIPMENT
. .10
BURNT CRUST

(Poor Keeping Qualities) ,

:
." ".1
.
OLD DOUGH Open grain allows moisture to escape, follow proper fermentation time .
.2
, .
. .(!!!)
IMPROPER MIXING A well developed dough contributes to good cell structure, which
retains moisture. Follow proper mixing directions .
.3
.
UNDERSCALING The grain will be open, causing increased moisture loss. Use proper
amount of dough for pan size .
. .4
PROOFER TOO HOT Product will have coarse texture. Check proofer temperature .
, 28 - 24 .5
.
HIGH DOUGH TEMPERATURE Dough temperature should be between 75 et 82F /
24 et 28C to reduce staling .
, , .6
.
COOL OVEN High moisture loss because of slow crust formation. Check oven
temperature .
. .7
OVERBAKING Excessive moisture loss will result. Check oven temperature and baking
time .
, - .8
.
. 35 -
BREAD WRAPPED TOO HOT/COOL If too hot, condensation forms; too cool before
wrapping, bread wild begin to stale. Internal temperature of loaf should reach 95F /
35C. This usually takes 2-3 hours at room temperature .
100

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http://www.breadmachinedigest.com

La brea bakery/Nancy silverton:

The bread baker''s Apprentice/Peter reinhart

the italian baker
carol field
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dan wing
the bread builders

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www.stybei.co.il
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http://www.mai.co.il/links
http://www.pichirichi.com

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http://www.stybel.co.il/recipes.php
http://www.pichirichi.com
http://www.labriut.co.il/food_item.asp?subid=68
http://vegweb.com/food/bread
http://www.naturalway.co.il/index2.html

http://gastro.org.il

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