Some times that we observe, the bread volume has not come to the expected level. We also may experience the colour of the crust is very poor.
We all know the the bread volume is there as a result of dough expansion due to carbon dioxide gas. There is a fermentation taking place due to yeast activity which resulted the emiting of carbon dioxide.
Ther are two reasons for the poor bread volume
1. Lack of enough gas
2. Gas retention is poor
We need to observe that the dough expansion in the prover and oven was normal, slower or unusual.
Lack of gas production is may be due to one or more of the following
1. Salt level is too high
2. Daugh temperature is very low
3. Poor quality yeast
4. No enough food for yeast
5. Proving time is very short
6. Proving temperature is incorrect
7. Proving time is not correct
If we identify that the proving is normal and there is no oven spring, then the issue may be with gas generation.
Then we have to check,
1. Daugh temperature
2. Mixing time is too short
3. Enzyme activity is low
4. Improver level is low
5. weak flour
6. Incorrect improver
If you follow the correct path we can solve bread related issues.