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TROUBLESHOOTING GUIDE
Error With The Recipes
Problem
Cause
Solution
Error With The Recipes
Heavy, lumpy structure.
5
a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the ingredients have been added.
c) In case of humid weather, remove 1-2 tablespoons of water.
3. Too much flour or not enough liquid.
a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the ingredients have been added.
4. Not enough yeast or sugar.
Adjust the ingredient doses and check that all the ingredients have been added.
5. Too much fruit, wholemeal or of one of the other ingredients.
Reduce the total amount of the ingredients, do not use more than the specified
mount of flour. Reduce all the ingredients by 1/3.
6. Old or stale flour, warm liquids make the dough rise too quickly and loaf fall in
before baking
Reduce the total amount of the ingredients, do not use more than the specified
mount of flour. Reduce all the ingredients by 1/3.
7. No salt or not enough sugar.
Reduce the total amount of the ingredients, do not use more than the specified
mount of flour. Reduce all the ingredients by 1/3.
8. Too much liquid.
Problem
The bread rises too fast.
1
a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the ingredients have been added.
Maybe, too much yeast, too much flour, not enough salt.
Or several of these causes
The bread does not rise at
all or not enough.
2
1. No yeast at all or too little.
Cause
Solution
a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the ingredients have been added.
2. Old or stale yeast.
Reduce the total amount of the ingredients, do not use more than the specified
mount of flour. Reduce all the ingredients by 1/3.
3. Liquid too hot.
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.
4. The yeast has come into contact with the liquid.
Use only fresh and correctly stored ingredients.
5. Wong flour type or stale flour.
Reduce the total amount of the ingredients, do not use more than the specified
mount of flour. Reduce all the ingredients by 1/3.
7. Not enough sugar.
a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the ingredients have been added.
6. Too much or not enough liquid.
a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the ingredients have been added.
c) In case of humid weather, remove 1-2 tablespoons of water.
The dough rises too much
and spills over the baking
pan.
3
Correct the amount of liquid. If ingredients containing water are used, the dose
of the liquid to be added must be duly reduced.
1. If the water is too soft the yeast ferments more.
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.
2. Too much milk affects the fermentation of the yeast.
The bread goes down in
the middle.
4
a) Measure the ingredients correctly.
b) Correct the amount of liquid. If ingredients containing water are used, the dose
of the liquid to be added must be duly reduced.
1. The dough volume is larger than the pan and the bread goes down.
a) 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.
b) In case of warm weather do not use the timing function. Use cold liquids.
c) Take the bread out of the pan immediately after baking and leave it on the grid
to cool for at least 15 minutes before cutting it.
2. The fermentation is too short or too fast owing to the excessive temperature of
the water or the baking chamber or to the excessive moisture.
The bread is not baked in
the center.
6
a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the ingredients have been added.
c) In case of humid weather, remove 1-2 tablespoons of water.
1. Too much or not enough liquid.
In case of warm weather do not use the timing function. Use cold liquids.
2. Too much humidity.
In case of humid weather, remove 1-2 tablespoons of water.
3. Recipes with moist ingredients, e.g. yogurt.
Open or rough structure
or too many holes.
7
In case of humid weather, remove 1-2 tablespoons of water.
1. Too much water
Adjust the ingredient doses and check that all the ingredients have been added.
2. No salt.
a) In case of warm weather do not use the timing function. Use cold liquids.
b) Take the bread out of the pan immediately after baking and leave it on
the grid to cool for at least 15 minutes before cutting it.
3. Too much humidity, water too hot.
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.
4. Too much liquid.
ENGLISH
