BORK X 780, Instruction Manual

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Problem Reason / Solution
Bread loses its volume
immediately or during the first
stage of baking, after having
risen
• Bread has risen too high: reduce the amount of yeast.
• Excess liquid. Reduce the volume of liquid by 1-2 tbsp or add some flour.
• Insufficient amount of salt.
• The baking process is influenced by a draft or components were moved or shaken during dough preparation.
• High humidity.
• Large volume of additional ingredients (for example, cheese).
Bread did not bake
in the middle or on top
• Excess liquid. Reduce the volume of liquid by 1 tbsp or add some flour.
• Large number of ingredients – the device could not cook the dough.
• Dough contains too muh fat. Too much oil, sugar, eggs, or nuts were added.
• The device cover (lid) was opened or the device was located in a cool / cold location.
• The flour is too dense. In the cases of rye flour, bran or wholemeal flour – partialy replace it with wheat flour during the next cooking cycle.
The crust is burnt • Excess sugar in the dough. Use less sugar or set the mode "Light crust" for sweet baking
• Use the “Sweet bake” mode.
Pale crust • Add some milk.
• Set the mode to “Dark crust”.
• Increase the amount of sugar.
A user may face problems if there is a difference in the ingredients, if there are inconsistencies with the ingredient amounts or if there are changes to the sequence
of adding them into the baking forms during preperation and cooking. We recommend using a kitchen scale for better accuracy.
Problem Reason / Solution
Dough does not rise /
rises insufficiently
• Insufficient yeast / expired yeast.
• Yeast came in contact with salt prior to kneading. Add ingredients to different points of the baking form so that they do not touch each other.
• Too much salt. Consider added ingredients, containing salt: salted nuts or feta cheese.
• Use of whole-grain flour. Such flour contains shells of wheat grains and gluten. It is heavier than ordinary flour and contains more nutrients.
Bread made from such flour is usually smaller in terms of its volume.
• Ingredients are the “wrong” temperature: “hot” ingredients kill yeast, “cold” – slow yeast effects.
• Insufficient amount of water. Dough must be elastic and soft in order to rise correctly. It is necessary to add some liquid if the dough is too dry
and stiff.
• The device cover (lid) is opened during the kneading process.
• No sugar was added. Sugar is a very important ingredient, it creates the correct crust color and sweet taste, it also serves as food for the yeast
in bread.
The bread rises too much • Too much yeast, it is necessary to reduce the amount.
• Excess sugar, reduce the amount of sugar.
• Insufficient amount of salt.
• Large amount of liquid. Reduce the volume by 1-2 tbsp.
• Live yeast was used instead of dry yeast specified in the recipe.