Mellerware MA BAKER III 26500B, Manual, Page: 8 / 67

Problem Cause Solution
The bread goes down in
the middle The dough volume is larger than the
pan and the bread goes down. a/f
The fermentation is too short or
too fast owing to the excessive
temperature of the water or the
baking chamber or to the excessive
moistness c/h/i
Heavy, lumpy structure too much flour or not enough liquid a/b/g
not enough yeast or sugar a/b
too much fruit, wholemeal or of one
of the other ingredients b
old or stale flour, warm liquids make
the dough rise too quickly and loaf
falls in before baking e
no salt or not enough sugar
too much liquid
The bread is not baked in
the center too much or not enough liquid a/b/g
too humid h
recipes with moist ingredients, e.g.
yogurt g
Open or coarse structure
or too many holes too much water g
no salt b
water too hot h/i
too much liquid c
Mushroom-like, unbaked
surface bread volume too big for the pan a/f
too much flour, especially for white
bread f
too much yeast or not enough salt a/b
too much sugar a/b
The slices are uneven or
there are clumps in the
middle bread not cooled enough (the vapor
has not escaped) j
Flour deposits on the
bread crust the flour was not worked well on the
sides during the kneading g/i
a. Measure the ingredients correctly.
b. Adjust the ingredient dose and check that all the
ingredients
have been added.
c. Use another liquid or leave it to cool at room
temperature. add the ingredients specified in the recipe
in the right order, make a small ditch in the middle
of the flour and put in the crumbled yeast or the dry
yeast, avoid letting the yeast and the liquid come into
direct contact.
d. Use only fresh and correctly
stored ingredients.
e. Reduce the total amount of the ingredients, do not use
more than the specified amount of flour. reduce all the
ingredients by 1/3.
f. Correct the amount of liquid. if ingredients containing
water are used, the dose of the liquid to be added must
be duly reduced.
g. In case of very humid weather remove 1-2 tablespoons
of water.
h. In case of warm weather do not use the timing
function. Use cold liquids.
i. Take the bread out of the pan immediately after baking
and leave it on the grid to cool for at least 15 minutes
before cutting it.
j. Reduce the amount of yeast or of all the ingredient
doses by 1/4.
k. Never grease the pan!
l. Add a tablespoon of wheat gluten to the dough.
26500B_IM.indd 8 2018-09-27 02:14:55 PM