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Apart from tasting good, a successful loaf should have good 'volume' and texture. The expansion should be the result of a large number of evenly distributed voids of similar size being created. A cut slice should reveal the foam structure and have elasticity and strength enough to resist crumbling; this results from well developed gluten and the evolution of carbon dioxide gas. The cut surface should be reflective of light rather than of dull appearance.
The faults you may encounter in the finished product include pasty texture, weak crumb (lack of strength & elasticity), bread appears stale soon after cooling, and excessively large holes in the loaf.
The main factors affecting these properties are correlated in the Troubleshooting chart.
How the bread may look (click on the icons for further details):
| Wholemeal flour | White flour
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