20
D
EALING
WITH
PROBLEMS
If the baking result does not have the desired quality, the following
overview should help to find the cause.
Problem
Possible cause
The bread sags in the middle.
To much and too warm liquids.
(The liquid should be between 21 and 28°C - for fast baking
programs between 30 and 35 °C.)
To little salt.
Too much yeast.
The humidity or room temperature is too high.
The lid was opened during baking.
The bread did not rise enough.
Not enough yeast was added.
The yeast was bad.
Not enough sugar was added.
Too much salt was added (harms the yeast).
The liquid is too warm.
The yeast came into contact with salt or liquid before baking.
The bread rises too much.
The humidity or room temperature is too high. (If the ambient
conditions cannot be changed, try - as an exception -
processing cooled ingredients and do not use the time delay.)
Too much yeast.
To much or too warm liquids.
Too much flour.
To little salt.
The bread is too dry and dense.
Not enough liquids.
The yeast was off.
The bread is not done and still moist in
the centre.
Too much additional ingredients were added, such as nuts,
butter, dried fruits, syrup, etc.
Too much fruit juice was added.
The bread is too brown.
Too much sugar.
Browning level set too high.
Содержание MD 41923
Страница 2: ...Breadmaker MD 41923 2 TABLE OF CONTENTS...
