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4.
Weights and bread volumes
•
Despite exact weight details, small differences may result. The real weight of the be bread very
much depends on the humidity in the room at the time of preparation.
•
All breads with a substantial share of wheat achieve large volumes and exceed the edge of the
baking container after the last rising in the case of the highest weight category. The bread will
not spill over however. The part of the bread outside of the baking container will turn brown
more easily compared to the bread inside the baking container.
•
program is selected for sweet breads, you can use ingredients in smaller
amounts (also applies to the CAKE program for baking of lighter baked goods).
5.
Baking results
•
Baking results depend on local conditions (soft water / high relative air humidity / high altitude
/ consistency of the ingredients etc.). So the details in the recipes form reference points, which
may need to be adjusted. If one or another recipe does not work out the fi rst time, do not let
yourself be discouraged. Try and fi nd out the reason and try it again with adjusted amounts.
•
If the bread after baking is too light in colour, you can allow it to go brown using the baking
program.
•
It is recommended to bake a test bread before setting the overnight function, so that if necessary
it will be possible to carry out the necessary changes.
SHORTCOMINGS OF RECIPES
Problem
Cause
Solution
The bread rises too soon.
Too much yeast, too much fl our, not enough salt (or
several of these causes).
a/b
The bread does not rise at all
or not suffi ciently.
Almost no or not enough yeast.
Old or spoilt yeast.
The liquid was too hot.
The yeast came into contact with the liquid.
Incorrect type of fl our or spoilt fl our.
Too much or not enough liquids.
Not enough sugar.
a/b
d
c
d
d
a/b/f
a/b
The bread rises too much
and spills on to the baking
container.
If the water is too soft, the yeast rises more.
Too much milk affects the fermentation of the yeast.
e
c
The centre of the bread is
going down.
The amount of dough is larger than the container, the
bread goes down.
The rising is too short, or isn't long enough because of
excessive water or baking area temperature or it is too
humid.
c/g
c/g
After baking there is a cavity
in the bread.
There is too much liquid.
a/b
The structure of the bread is
heavy and lumpy.
Too much fl our or not enough liquids.
Not enough yeast or sugar.
Too much fruit, coarse fl our or one of the other
ingredients.
Old or spoilt fl our.
a/b
a/b
b
d
Where the
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