Catler BM 700, Руководство пользователя

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37
TROUBLESHOOTING
The Problem Cause Solution
The bread is too small
or has not risen. You have forgotten to
add yeast or have not
added enough yeast. Check the amount of yeast added.
The yeast is out of
date or not of good
quality. Do not use yeast that has been stored
in the refrigerator for too long. The
temperature of the water must be at least
15 °C and the yeast must not come into
contact with salt.
You have selected
the sourdough bread
programme while
using ingredients with
baking powder. Choose the right programme.
During baking, the
centre of the bread
falls down. The fl our used is not
suitable for making
bread, it does not
support suffi
cient
rising.
Use bread fl our or baking mixes designed
for bread preparation.
There is a large
amount of yeast in the
dough or the room
temperature is too
high. The temperature during rising should be
about 20 °C.
Excessive water makes
the dough watery. Check the weighed ingredients and reduce
the amount of water as needed.
The bread is too
dense. You have used too
much fl our or not
enough water. Reduce the amount of fl our and/or increase
the amount of water.
You have used
a larger amount of
fruit ingredient or
too much wholemeal
fl our. Reduce the amount of ingredients used
and/or add yeast.
The centre of the
bread is hollow. You have used too
much water, yeast or
not enough salt. Reduce the amount of water and yeast.
Add a little more salt.
The water temperature
is too high. The water should be lukewarm.