22
Additional optional steps
Timer: You can set a time delay of just under 15 hours for the
.
“1 Basic”, “2 French”, “3 Wholemeal” and “4 Sweet”
programs.
Additional ingredients: After the “Knead2” phase an acoustic
signal will remind you to add such additional ingredients as
fruit and nuts.
Keep warm: You can keep the bread warm after baking for
up to 1 hour for the “1 Basic”, “2 French”, “3 Wholemeal”,
.
“4 Sweet”, “5 Super Rapid”, “8 Butter Milk” and “10 Bake”
programs.
Problem
Possible cause/solutions
The bread sags in the middle.
Liquid - too much and too warm. (The liquid should be between 21 and 28°C
- for fast baking programs between 30 and 35°C.)
Too little salt.
Too much yeast.
The humidity or room temperature is too high.
The lid was opened for too long during baking.
The rising period is too long. – Use the COLOUR button to select the “RAPID”
setting.
The bread did not rise enough.
Not enough yeast was added.
The yeast was off.
Not enough sugar was added.
Too much salt was added (affects the yeast).
The liquid is too warm.
The yeast came into contact with salt or liquid before baking.
The bread rises too much.
The humidity or room temperature is too high. (If the ambient conditions
cannot be changed, try - as an experiment - using cooled ingredients and do
not use the time delay.)
Too much yeast.
Liquid - too much or too warm.
Too little flour.
Too little salt.
The bread is too dry and dense.
Not enough liquids.
The yeast was off.
The bread is not done and still moist in the
centre.
Too many additional ingredients, such as nuts, butter, dried fruits, syrup, etc.,
were added.
Too much fruit juice was added.
The bread is too brown.
Too much sugar.
Browning level set too high.
The bread is full of holes.
The water is too hot.
Too much liquid.
Too much yeast.
The humidity or room temperature is too high.
TROUBLESHOOTING
If the baking result does not have the desired quality, the following overview should help to find the cause.
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2010-04-06...14:51:37