Fakir PANE DELUXE, User Manual

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36
PANE DELUXE GB
Problem Cause Solution
The bread rises ttoo fast
- Too much yeast, too much flour, not enough salt
or several of these causes
a / b
The bread does not rise at all or
not enough - No yeast at all or too little
- Old or stale yeast
- Liquid too hot
- The yeast has come into contact with the liquid.
- Wrong flour type or stale flour
- Too much or not enough liquid
- Not enough sugar a / b
e
c
d
e
a / b / g
a / b
The dough rises too much and
spills over the baking tin - If the water is too soft the yeast ferments more
- Too much milk affects the fermentation of the
yeast
f
c
The bread goes down in the
middle
- The dough volume is larger than the tin and the
bread goes down
- The fermantation is too short or too fast owing to
the excessive temperature of the water or the
baking chamber or to the excessive moistness.
Warm liquids make the dough rise too quickly
and loaf fall in before baking.
- No salt or enough sugar.
- Too much liquid. a / f
c / h / i
a / b
h
Heavy, lumpy structure - Not too much flour or not enough liquid
- Not enough yeast or sugar
- Too much fruit, wholemeal or of one of the other
ingredients
- Old or stale flour a / b / g
a / b
b
e
The bread is not baked in the
center
- Too much or not enough liquid
- Too much humidity
- Recipes with moist ingredients,e.g. yogurt a / b / g
h
g
Open or coarse structure or too
many holes
- Too much water
- No salt
- Great humidity,water too hot
- Too much liquid
g
b
h / i
c
Mushroom-like, unbaked
surface
- Bread volume too big for the tin
- Too much flour, especially for white bread
- Too much yeast or not enough salt
- Too much sugar
- Sweet ingredients besides the sugar
a / f
f
a / b
a / b
b
The slices are uneven or there
are clumps in the middle
- Bread not cooled enough (the vapor has not
escaped)
Flour deposits on the bread
crust
- The flour was not worked well on the sides
during the kneading
j
g / i
Error with the prescriptions