Baking Guide
Trouble-shooting - Scones & Teabreads
Trouble-shooting - Bread
50
PROBLEM
POSSIBLE CAUSE
Heavy and badly risen
Insufficient raising agent. Heavy handling
during kneading. Not enough liquid. Oven
too cool, or scones baked on too low a
shelf position.
Scones spread out and lost their shape.
Too much liquid. Over-greased tin.
Incorrect kneading. Twisting the cutter
while stamped out the shapes.
Very rough surface
Insufficient kneading
Pale and doughy
Insufficient baking. Oven temperature set
too low or baked on too low a shelf posi-
tion.
PROBLEM
POSSIBLE CAUSE
Dough collapses when placed in oven
Over proving
Heavy / Close texture
Insufficient yeats. Too much salt. Too lit-
tle water. Insufficient kneading or proving.
Oven too cool. Dough proved in too warm
an environment.
Uneven texture / holey texture
Insufficient kneading. Too much liquid or
salt. Oven too cool.
Top crust breaks away
Under proving. Oven too hot.
Cracked crust
Tin too small for amount of dough.
Second proving too short
Crust cracks after removal
Cooling in a draught. Over proving. Oven
too hot
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