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5 Main Reasons for Failed Toast Bread

Toast is like chiffon cake, the first product that many people make bread is toast, so toast has become the introductory product of bread.
However, the seemingly simple toast can also encounter different difficulties when making it. Today, we will analyze the top 5 reasons why toast bread fails.

  • 1. Why your toast has large internal air pockets and rough tissue?

1. Fermentation temperature is too high
If the secondary fermentation temperature is too high, the yeast will become too active and easily form large pores, making the tissue rough. The recommended temperature for secondary fermentation is 30 to 35℃, humidity 78 to 85%, and the dough should be fermented until the toast box is 8 minutes full before baking.

2. Inconsistent rolling technique
In the process of rolling out the toast until it is rolled up, the pressure weight of the left and right hands is not the same, and some places are not evenly exhausted.

3. The gluten is not in place or too much
Dough gluten is not beaten in place, there is no better gluten network, will also lead to rough finished products. Played too much, gluten baking process without expansion force, the finished product internal tissue backlog, thus also will not be organized ideally.

  • 2. Why does your toast shrink?

1. The bottom fire temperature is too low or the baking time is not enough

General toast dough weight is on the high side, low fire is not enough, it will lead to poor thermal conductivity, the bottom of the bread without support upward expansion, baking is completed after demoulding, thermal expansion and contraction, the toast will appear shrink waist situation.
Also, the weight of 1 pound of toast, the standard baking time is kept at about 25 minutes, too short a baking time will lead to toast is not baked through. This will lead to excessive internal water, the formation of shrinkage.

2. After baking is not in time to calm the plate

After baking, there will be excess gas inside the toast, you need to artificially calm the plate to let it out, if not out, cold air into the bread will appear after the shrinkage of the waist situation.

3. Cut it without cooling it

After the toast is baked, because there is still residual heat. Need to let it cool, the internal tissue will not shrink the waist because of the pressure formed later while cutting.

  • 3. Why is the crust of the toast too thick?

1. Too long base fermentation
It will lead to too much carbon dioxide gas and the formation of alcoholic compounds.
During the baking process, the alcoholic compounds prevent the expansion force, and deposits will appear around the toast, and after too many deposits, the crust will become too thick.

2. The bottom fire temperature is too high and the surface fire temperature is too low when baking
Toast general bottom fire temperature at about 230℃, beyond this value, because of the high temperature, the surface of the toast will slowly become hard, a little accumulation. There will be too thick surface layer.

3. Baking time is too long
For 1 pound of toast, keep the time around 25 minutes according to the normal baking temperature. If the baking time is too long, the internal water will evaporate excessively and form a dry surface, which will also form an excessively thick crust.

  • 4. Why does the bottom of the toast deposit ?

1. The bottom heat is too low when baking
The toast does not have expansion power. The dough will accumulate the bottom of this reason directly increase the bottom fire on it.

2. Insufficient secondary fermentation
The bottom of the toast is not stretched out, there will be a large number of deposits, directly extend the waking time is good, try to use the waking box fermentation, to ensure the accuracy of temperature and humidity.

3. Shaping the bottom rolled too tight
The bottom of the toast is not necessary to close the mouth, direct natural roll on the line, directly into the toast mold.

4. Too much dough weight when covering toast with a toast lid
With covered toast, the dough will squeeze each other and it will form deposits all around. During the baking process, it expands upward and downward instead of directly upward. The way to improve it is to ferment it just right.
Corresponding toast molds correspond to the same weight of dough.

  • 5. Why is the toast small and weakly expanded?

1. Base fermentation time is too long

Base fermentation time is too long, resulting in yeast without vitality and too much carbon dioxide in the later stage, which is not conducive to toast expansion.

2. Secondary fermentation time is too short

The recommended fermentation time for toast is 50 minutes, temperature 30 degrees, humidity 75%. The temperature and humidity are too high, the fermentation is too fast, the outside of the toast has been fermented and completed, the interior has not yet developed, the internal tissue will be rough and expand roo.


We hope you find this article helpful.

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