HoW to CooK using ferment Bread / Bread BaKing
56
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If there is a problem of FERMENT BREAD/BREAD BAKING, check the following
details.
D
O
U
G
H
When dough is not inflated
•
Is capacity of the material
accurate?
•
Does fermentation time is long or
short?
•
Check the volume of the incredients and
knead the dough well.
B
A
K
E
D
B
R
E
A
D
When bread is small and stiff.
When bread is rough and
crunch.
When bread was
undercooked.
When bread was overcooked.
•
Capacity of the material, the time
set correctly?
•
Fermentation time and kneading
time set correctly?
•
Did you set short fermentation time
or baking time?
•
Did you set long fermentation time
or baking time?
•
follow the correct ingredient volumes and
directions for fermentation and baking time.
When the baked color of the
Underside of the bread is not
appered.
When the bread is too sticky
and wrinkled.
•
Did you put the dough in the
middle of inner pot. Did you set
short baking time?
•
Did you remove baket bread
immediately?
•
When the second fermentation is complete,
the dough should be left in the middle of the
inner pot. Extend ther baking time.
•
When the “Bread Baking” process is complete.
Immediately remove the bread from inner pot
Case
Chech point
Do the following
Содержание CRP-CH10 Fuzzy Series
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