11
ENGLISH
The dough rises too quickly
Excessive quantity of yeast, flour or insufficient quantity
of salt
The bread won’t rise
Not enough yeast
Old or inactive yeast
Yeast came in contact with liquid ingredients or salt
before kneading
Wrong selection of flour sort, or flour is of poor quality
Not enough sugar
Soft water leads to more active yeast growth
Intensive dough rising, dough gets out of
the baking form
Excessive quantity of yeast or flour
Excessive quantity of dough
Bread dropped in the middle
Yeast growth is poor because of high temperature the
liquid or its excessive quantity
Excessive quantity of flour or lack of liquid
Dense crumb, clumps
Not enough yeast and sugar
Excessive quantity of fruit, whole grains, etc.
Flour of poor quality
Excessive liquid temperature leads to quick yeast
growth and early dough dropping
No salt or not enough sugar
Lack of flour
Bread is slack-baked in the middle
Using much liquid and liquid ingredients (for example,
yoghurt)
Excessive quantity of liquid ingredients
Coarse crumb
No salt
Water is too hot
Excessive quantity of dough
Bread surface is slack-baked
Excessive quantity of flour (especially when you are
making wheat bread)
Excessive quantity of yeast or lack of salt
Excessive quantity of sugar
Other sweet ingredients besides sugar are used
Crumb of cut bread pieces is grainy and
non-uniform
You have not cooled the bread down before cutting
(excessive moisture did not have time to evaporate)
INGredIeNTS LOadING
–
The following order of ingredients loading is recommended (unless otherwise is specified in the
recipe): liquids (water, milk, oil, whipped eggs, etc.): are poured on the bottom of the baking
form, dry ingredients are fed afterwards, yeast powder is added last.
–
See that flour does not become completely wet, put yeast in dry flour only. Yeast should not
come in contact with salt before kneading as salt reduces yeast capacity.
–
When using the delay function do not put perishable foods – for example, eggs, fruit, milk – into
the form (6).
VT-1991 IM.indd 11
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