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EN
104
Problem
Cause
Solution
The centre of the bread is
not baked.
Too much or not enough liquids.
The recipe contains wet ingredients.
a/b/f
f
Open or rough bread
structure or too many holes.
Too much water.
No salt.
High humidity, water is too hot.
Too many liquids.
f
b
g
c
The surface of the bread is
not baked fully.
The volume is too large relative to the baking container.
Excessive amounts of fl our, namely for white bread.
Too much yeast and not enough salt.
Too much sugar.
Sweet ingredients in addition to sugar.
a/e
b
a/b
a/b
b
The slices are uneven or
lumpy.
The bread was insuffi ciently cooled down (the steam
did not escape).
g
Flour deposits of the crust.
The fl our on the sides was not processed well during
the kneading.
e
Solutions to problems:
a)
Measure the ingredients correctly.
b)
Set the dosage of the ingredients.
c)
Use another liquid, or allow it to cool down to room temperature. Add the ingredients prescribed
in the recipe in the right order. Create a small pocket in the middle of the fl our and put crumbled
yeast or dry yeast inside. Prevent the yeast from coming in contact with liquids.
d)
Use only fresh and properly stored ingredients.
e)
Correct the amount of liquids. If ingredients containing water are used, the added water dosage
must be reduced accordingly.
f)
if the weather is very wet reduce the amount of water by 1 to 2 tablespoons.
g)
Take the bread out of the form immediately after baking and before slicing allow it to cool down
for at least 15 minutes on an appropriate underlay (e.g. wooden cutting board).