FAQ for alt.bread.recipes
+ The alt.bread.recipes FAQ
alt.bread.recipes
How this FAQ is organized
+ Basic concepts
Sample Recipe
+ Technique
+ Tools and equipment
+ Ingredients in depth
The chemistry of bread
+ Troubleshooting your bread
Lack of volume
Too much volume
Crust color too pale
Crust color too dark
Crust blisters
Crust too thick
Shelling of top crust
Lack of shred—strange deformation
Grey crumb color
Streaky crumb
Coarse grain
Poor texture—crumbly bread
Poor taste and flavor
Poor keeping qualities
+ Resources
FAQ credits and copyright
Search the FAQ
FAQ Statistics
+ A Treatise On Baking

Shelling of top crust

1. Green flour
2. Dough too stiff
3. Dough too young
4. Too short a pan proof
5. Crusting of dough during proof
6. High pressure steam in oven

Design and Layout: © Anthony Kohn, 2004-7
Content: © Janet Bostwick, Barry Harmon, Anthony Kohn, Dick Margulis, 2004-7
All rights reserved. 		This page can be found at http://www.abrfaq.info/faq/178
It was accessed at 17:38, 05 Feb 12 (GMT +1100)