PROBLEM
PROBABLE CAUSE
SOLUTION
(DESCRIPTION
BELOW)
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
Coarse structure or too
many holes in bread.
- Too much water.
g
- No salt.
b
- Great humidity, too hot water.
h/i
- Too much liquid.
c
Mushroom-like, unbaked
surface.
- Bread volume too big for the tin.
a/f
- Too much flour, especially for white bread.
f
- Too much yeast or not enough salt.
a/b
- Too much sugar.
a/b
- Other sweet ingredients apart from sugar.
b
The slices are uneven
or there lumps in the
middle.
- The bread did not cool enough (the vapor has not escaped).
j
Flour deposits on the
bread crust.
- The flour was not worked well on the sides during kneading.
g/i
Solutions to the above problems
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. The ingredients must added the order
specified in the relevant recipe. Make a small ditch
in the middle of the flour and put crumbled or dry
yeast inside. Do not allow the yeast to come into
direct contact with the liquid.
d) Use only fresh and properly stored ingredients.
e) Reduce the total amount of the ingredients, do not
use more flour than specified in the recipe. Reduce
all the ingredients by
⅓
.
f) Reduce the amount of liquid. Reduce the amount of
liquid, if ingredients containing water are used.
g) In case of very humid weather add 1-2 tablespoons
of water less.
h) In case of warm weather do not use the timing
function. Use cool liquids.
i) Take the bread out of the tin immediately after
baking and leave to rest for at least 15 minutes
before cutting.
j) Reduce the amount of yeast or all ingredients by ¼.
Remarks on recipes
1. Ingredients
●
Since each ingredient plays a specific role for the
successful baking of the bread, the correct measuring
is just as important as the order in which the
ingredients are added.
●
The most important ingredients such as the liquid
flour, salt, sugar and yeast (either dry or fresh yeast
can be used) influence the successful outcome of the
preparation of the dough and the bread. Always use the
right quantities in the right proportions.
●
Use lukewarm ingredients if the dough needs to be
prepared immediately. If you wish to set the program
phase timing function, it is advisable to use cold
ingredients to avoid the yeast to start rising too soon.
●
Margarine, butter and milk have an influence on the
flavor of the bread.
●
Sugar can be reduced by 20% to make the crust
lighter and thinner without affecting the successful
outcome of the baking. You can replace sugar with
honey if you want the crust to be softer and lighter.
●
Gluten which is produced in the flour during the
kneading provides the structure of the bread. The ideal
