frequently asked questions
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Question: Why does the shape and height of the bread differ?
Answer:
The shape and height of the bread depend on the room temperature, the quality and amount of the ingredients.
Question: Why did the bread not rise?
Answer:
Forgot to add the yeast, too small amount of yeast or old yeast cause the bread not to rise and stay “flat“.
Question: How does the timer work?
Answer:
The timer can not be set under 1:23 hours or over 13 hours. The timer needs a minimum off 1 hour and 23 minutes to
finish all necessary processes. The ingredients can perish when they stay in the breadmaker over 13 hours without
being cooked. For further explanations, see chapter “How to use the preset timer“.
Question: Why can I not add extra ingredients to the basic ingredients?
Answer:
To give the dough and/or the bread the right shape and to let it rise properly, the dried currants and others should be
added later. There is a chance that the ingredients are being squashed during the kneading-process. They can stick
together and then they will not be evenly divided in the dough. Add the extra ingredients only after the first “beep”. You
may not add extra ingredients when you use one of the fast programs.
Question: Can water be replaced by fresh milk?
Answer:
Yes - but not when using the preset timer and use the same amount of liquids that the recipe states.
• It is possible with some recipes that you have to adjust the proportions. By that we mean: the amount of yeast or the amount of
flour or the amount of water. Never adjust them at the same time. This will take no effect. The adjustment can be necessary in
connection with:
- quality and specific gravity of the flour
- temperaturedifferences of the surroundings
- freshness of the ingredients.
• The bread you bake, contains no preservatives so therefore it is perishable. When you keep it airtight, after you have let it cool
down, you can store the bread for a few days. The bread can also be frozen for up to one month
.
problems that may occur
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Different factors can cause the bread to fail. We will set a few examples below of bad results and solutions.
The bread has collapsed
- If your bread has collapsed on all sides, the dough was too wet. Add less water. When you use preserved fruits or vegetables,
drain them first and dry them before using. They are soaked and contain too many fluids. You can also use a lighter flour.
- Overrise is also a possibility. Usually this is because the ingredients are not in balance. The dough has risen too much and can
only collapse. Add less yeast, 1 or 2 grams. Too many liquids is also possible. It is possible that you are using flour that needs less
water than the recipe states. The next time add 10 to 20 ml. less water.
The bread is not baked enough in the middle
- If the inside of the bread is not well baked, the flour you used may be the cause. This usually happens with heavy flours, such as
whole wheat or rye. Try to use an extra kneadingcycle when you use one of these flours. Once the breadmaker has finished the
first kneading cycle, de-activate the program. Set the program again and press start. The breadmaker will start kneading again
and the dough will have more air in it.
- You can also set the crust on dark, which make the bake-off temperature a little higher.
The bread has run over
- If your bread rises more then normal, you have used too much yeast. Check if you used the right amount and the right type of
yeast.
- Too much sugar can over-activate the yeast. Use less sugar and also be careful with dried fruits or honey. Try to add less water,
10 to 20 ml. Remember that a too small amount of fluid restrains the yeast.
- The use of very fine grinded flour can also cause the bread to rise too much. These flours do not need as much yeast as other
types of flours.
The bread is too dry
- Use less flour or add 1 tablespoon of liquid. When the breadmaker is mixing heavy dough or when it uses longer kneadingtimes,
it is possible that the breadmaker slightly shakes on the kitchencounter. Make sure that the breadmaker is placed on a stable
surface, not to close near the edge.
Flat breads
- When you use flour grinded by a mill or whole wheat flour, it is possible that the top of bread is flat.
- If the bread did not rise at all, check the use by date of the yeast. Did you forget to add the yeast? If the bread has only risen a
little, check the use by date of the yeast.
- The activation of the yeast is restrained by too cold or too warm water.
- Checked the used amount of salt. Make sure you did not add too much.
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