VOX electronics BBM-4406, Instruction Manual, Page: 15 / 197

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 fall 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 much humidity h
recipes with moist ingredients,
e.g. yogurt g
Open or coarse
structure or too
many holes
too much water g
no salt b
gread humidity, 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
sweet ingredients besides the
sugar 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 doses 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 mount 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 every 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 immediatedly 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.