27
WHEN TO ADJUST RECIPES
PROBLEM
PROBABLE CAUSE
SOLUTION
(DESCRIPTION BELOW)
The bread rises too fast.
- Too much yeast, too much flour, not enough salt.
a/b
The bread does not rise at all
or not enough.
- No or too little yeast.
a/b
- Old or stale yeast.
e
- Liquid too hot.
c
- The yeast has come into contact with the liquid.
d
- Wrong flour type or stale flour.
e
- Too much or not enough liquid.
a/b/g
- Not enough sugar.
a/b
The dough rises too much
and spills over the baking tin.
- If the water is too soft the yeast ferments more.
f
- Too much milk affects the fermentation of the yeast.
c
The bread goes down in the
middle.
- The dough volume is larger than the tin and the bread goes down.
a/f
- The fermentation is too short or too fast due to the excessive temperature of the
water or the baking chamber or due to the excessive moistness.
c/h/i
- No salt or not enough sugar.
a/b
- Too much liquid.
h
Heavy, lumpy structure of
bread.
- Too much flour or not enough liquid.
a/b/g
- Not enough yeast or sugar.
a/b
- Too much fruit, whole meal flour or another ingredient.
b
- Old or stale flour.
e
The bread is not baked in
the center.
- Too much or not enough liquid.
a/b/g
- Too much humidity.
h
- Recipes with moist ingredients, e.g. yogurt.
g
Coarse structure or too many
holes in bread.
- Too much water.
g
- No salt.
b
- Great humidity, too hot water.
h/i
- Too much liquid.
c
Mushroom-like, unbaked
surface.
- Bread volume too big for the tin.
a/f
- Too much flour, especially for white bread.
f
- Too much yeast or not enough salt.
a/b
- Too much sugar.
a/b
- Other sweet ingredients apart from sugar.
b
The slices are uneven or
there lumps in the middle.
- The bread did not cool enough (the vapor has not escaped).
j
Flour deposits on the bread
crust.
- The flour was not worked well on the sides during kneading.
g/i
Solutions to the above problems
a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the
ingredients have been added.
c) Use another liquid or leave it to cool at room temperature.
The ingredients must added the order specified in the
relevant recipe. Make a small ditch in the middle of the
flour and put crumbled or dry yeast inside. Do not allow
the yeast to come into direct contact with the liquid.
d) Use only fresh and properly stored ingredients.
e) Reduce the total amount of the ingredients, do not use
more flour than specified in the recipe. Reduce all the
ingredients by
⅓
.
f) Reduce the amount of liquid. Reduce the amount of
liquid, if ingredients containing water are used.
g) In case of very humid weather add 1-2 tablespoons of
water less.
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