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result of incorrect or insufficient fat or dough conditioner used in short process bread doughs, resulting in a normal looking dough that fails to rise properly when baked. If knocked while being moved from the prover to the oven, the dough is likely to collapse. Other signs of fat failure include large characteristic blisters on top of the loaf after baking. Besides poor volume, the resulting bread may also have a dense, firm crumb with thick cell walls, and may stale rapidly.
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